Dried fruit filling – pit the prunes, and finely chop them together with apples and apricots. Add cinnamon and stir well.

Dough – quickly knead flour, eggs and 2 tablespoons of water in a bowl. Thinly roll out the dough with a rolling tin. Evenly place spoonfuls of filling on one half of the dough, then fold over the other half, and gently press it together between the filling mounds. Cut the dough to make the žlinkrofi.

Apple sauce – Wash, peel and grate the apples, and put them in a saucepan. Add 0.5 litre (2 cups) cold water, season, and cook for 10 minutes, stirring constantly, to make a smooth, semi-thick sauce.

Cook the žlinkrofi in boiling water on low heat for 10-15 minutes, taking care not to overcook them. Drain when done.

Pour the apple sauce on warm plates, placing the žlinkrofi on top. If served as a warm starter, garnish with lightly browned breadcrumbs. If served as a dessert, pour over with melted butter and sprinkle with icing sugar.