Hungarian Pastry Rolls

Hungarian  Pastry is the name we have rather arbitrarily given to a delicacy known to Eastern European Slavic people as kolache. Because Pani Yolanda Dolinay, mother of Gabriella (creator of our Lemon pascha) gave us her own very precious kolache recipes, Hungarian Pastry seems appropriate as Yolanda was Hungarian. Carpathian walnuts speak for themselves. Poppy seeds are from the beautiful red Mak  flower  of Hungary. Lekvar (prune) also originated in Hungarian-dominated Transcarpathia of the early 19th century. As for apricots - well, those of California and Carpathia  are impressive. These rolls are traditional for seemingly every Church Service that concludes with a family feast: baptisms, weddings, funerals, birthdays, graduations, any  celebration worth a gathering! ~ 16 oz ~  NO PRESERVATIVES INGREDIENTS: wheat flour, walnut filling (or poppy seed, prune, apricot), eggs, evaporated milk, margarine, vegetable shortening, sugar, yeast, salt