Make the dough
(see the recipe).
Rinse dried apricots, soak in cold water for a while and boil. Drain excess liquid, chop, add sugar, broth and boil until thickens. Cook prunes in the same way.
Dried bird cherries are stewed well, and fresh ones are washed and minced along with the pits. Sprinkle with sugar and mix well.
Rinse cherries, pit, add sugar, starch and bring to a boil.
Divide the pastry in lumbs, roll out bars, cutting them in small pieces, and shape balls. Set aside for 5-6 minutes and roll out flat cakes. Centre stuffings apiece, and pinch cakes shaping kind of a barquette.
Circle the cakes rather tight on a greased baking form, alternating stuffings, leave for a while. Top with small margarine pieces and bake for 20 minutes over 450oF (230oC). Cool and sprinkle with powdered sugar.
