1. Beat butter and sugar. In another bowl, lightly beat the egg, milk and salt. Add to the butter mix a third of the flour, beat lightly, adding a little milk mixture. Again add part of the flour, whisking, adding part of the milk mixture. Add three times all the flour and milk mixture, knead a soft dough. Close the dough with foil and put into the refrigerator at least half an hour.

2. Quinoa pour water in the ratio 1:2, bring to a boil, reduce heat and cook about 15-20 minutes.

3. Poppy pour the milk, add the washed and chopped raisins, honey, zest, and cook on low heat for about 10 minutes until the milk is absorbed by the Mac. Add half of the quinoa, just to break the mixture in a blender. Quinoa gives the stuffing a soft and removest.

4. Apricots pour a small amount of water to just cover the apricots. Add sugar and cook on low heat until the apricots are tender and most of liquid has evaporated. Add the quinoa and punching in a blender to puree.

5. Half of the dough roll out to a thickness of 3 mm. the Second half until put into the refrigerator. Cut out dough circles with a diameter of about 7-8 cm In the middle to put 1 tsp of the filling. Connect the two halves of a circle area, a bit Saipov top. In a similar way to connect a third party. Should get a pie triangular shape with an open middle. This way to make biscuits with dried apricots from the second half of the test.

6. Bake cookies in a preheated 180 degree oven for about 15 minutes. When serving you can sprinkle with powdered sugar. But personally I've had enough sweet.