Karen Mintzias
    1/2 lb Sweet butter

    1/2 c  Granulated sugar

      2    Eggs

      6 tb Cognac

      2 c  All-purpose flour (or more)

    1/4 ts Salt

    1/2 ts Baking powder

      2 c  Stewed apricots

      4    Dried figs

    1/3 c  Raisins

      1    Orange (grated rind only)

      1 c  Apricot jam

      1 tb Lemon juice (optional)

      2 ts Cornstarch

    1/3 c  Orange juice

  Using an electric mixer, beat the butter until light and fluffy and
  gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the
  Cognac, beating thoroughly after each addition.  Sift 2 cups of the flour
  with the salt and baking powder and add slowly to the batter, while beating
  on medium speed.  Remove the beaters and finish by hand, adding only enough
  flour to make a soft dough.  Knead.  Cover and refrigerate for at least 30
  minutes.
  Meanwhile, slice the apricots into uniform pieces and place in an enameled
  pan.  Soak the figs and raisins in the remaining Cognac until swollen, then
  mince and add to the apricots along with the orange rind, jam, and lemon
  juice and stir into the apricot mixture, then cook over medium heat until
  thick, stirring constantly with a wooden spoon.  Cool.
  Remove the dough from the refrigerator and set aside about one-third for
  the latticed top.   Using your fingers (the dough will be too soft to
  roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch
  baking pan, pressing evenly about 1/4-inch up the sides.  Pour the filling
  into the dough-lined pan.
  Divide the remaining dough into walnut-sized balls and roll each ball into
  1/2-inch strips.  Using the strips, make a lattice over the top of the

  pastry.  If using a glaze, beat the remaining egg white slightly with a
  fork and brush on the dough stips.  Bake in a moderate oven (350 F) for 45
  minutes, or until golden in color.  Remove and cool in the pan on a rack.
  To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.
  Note: You may prefer to use peaches and peach jam, strawberries and
  strawberry jam, and so on, instead of apricots; also diced candied peel
  adds a colorful note when substituting for figs; and slivered almonds may
  be added to the filling.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
  Typed for you by Karen Mintzias