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Russian Layer Pastry Recipe

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This recipe for Russian Layer Pastry, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Buzek
Added: Sunday, April 6, 2008


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

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 350 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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