Prepare all the ingredients you need. Choose prunes and dried apricots sweet and they should open well, opening the inner emptiness. Sift flour, icing sugar into a bowl and grate cold butter on a coarse grater.
Rub everything well with your hands until crumbs.
Add yolk and cream to the flour crumbs. Knead a soft dough quickly. Place in a bag and refrigerate for one hour. It can also be done in the evening and left until morning. Or put it in the freezer for up to 3 months. Then you need to take out and hold in the refrigerator until it becomes soft.
Wash dried apricots and prunes and, if necessary, cover with hot water for 5-10 minutes. Drain and pat dry with a paper towel. Lightly fry the walnuts in a dry frying pan. Then put the nuts inside the prunes and dried apricots. This can be done in advance and stored in the refrigerator for up to one day, but at the same time the nuts will become slightly damp by taking juice from dried fruits. But it will be delicious too.
Roll the dough between two sheets of baking paper or two pieces of plastic wrap. No more than 3 millimeters thick.
Align one edge, and step back slightly from the edge, spread the prunes in one row, slightly stepping back from each other.
Then do the same with dried apricots.
Cover the prunes and dried apricots with the dough, cut off the excess and hold the edges and sides together. Press the dough between the dried fruits, then cut into cookies. Roll out the dough pieces again and finish the cookies.
Line a baking sheet with baking paper and spread out the cookies.
Place in a hot oven and bake at 180 degrees for 20 minutes. Remove from oven, cool and sprinkle with powdered sugar.