In the bowl of an electric mixer, beat the sugar and oil until light.

Add the remaining dough ingredients in the order they appear. Mix well.

Cover the dough with a clean tea towel and let rest for 20 minutes.

Place the prunes, apricots, and raisins into a food processor fitted with a steel blade. Pulse until the fruit begins to turn into a paste.

Add juice and water, and pulse again.

Once it has become completely paste-like, transfer to a bowl and add cinnamon, chopped nuts, sugar, and orange zest. Mix very well to incorporate.

Preheat oven to 350 degrees Fahrenheit.

Work with half the dough and cover the other half until ready to use it. Roll out dough on a floured surface to about an eighth-inch thickness. Use a three-inch round cookie cutter (a tuna can works as well) and cut as many circles as possible.

Brush rounds lightly with egg wash.

Place one generous teaspoonful (approximately) of filling into the center of each round and bring up the three sides to create a triangle, pinching sides together.

Place on a Gefen Parchment-lined baking sheet and brush with egg wash again.

Bake for 20 minutes or until lightly golden.