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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Russian Layer Pastry Recipe

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This recipe for Russian Layer Pastry is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups ground walnuts
1 cup sugar
2 tsp. cinnamon
1 1/2 cups butter
4 egg yolks
1/4 cup milk
4 cups flour
1 pkg. dry yeast (with 1/4 cup warm water & 1 tsp. sugar-until foamy)
2-12 oz. cans Solo apricot pastry filling
4 egg whites
10 T. sugar
Directions:
Directions:
Mix walnuts, sugar & cinnamon together & reserve 1/2 cup for topping. Cream butter, egg yolks & milk together. Add to flour & yeast mixture, mix well. Divide into 3 equal parts. Roll out each roll between 2 pieces of waxed paper. Line bottom of a 9x13 pan with 1st. layer of dough then nut mixture, 2nd. layer of dough, apricot filling, 3rd layer of dough. Bake at 350º for 45 min. Top with meringue made with stiff egg whites & 10 T. sugar. Bake 10 min. more. Top with remaining 1/2 cup nut mixture.

 

 

 

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