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Instructions |
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PUT FLOUR INTO LARGE BOWL. CUT IN MARGARINE WITH PASTRY BLENDER.
MIX WARM WATER AND YEAST STIRRING TO DISSOLVE.ADD EGG YOLKS AND MILK . THEN ADD TO FLOUR AND KNEAD TO FORM DOUGH.
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DIVIDE DOUGH IN THREE. ROLL OUT FIRST PART AND FIT ONTO LARGE COOKIE SHEET. MIX GROUND NUTS,SUGAR AND CINNAMON TOGETHER. SAVE ONE CUP OF MIXTURE AND SPREAD REST OVER DOUGH.
ROLL OUT SECOND DOUGH AND PUT ON TOP OF CINNAMON LAYER.
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SPREAD TWO JARS OF FILLING OVER DOUGH. MAY BE HALF CHERRY AND HALF APRICOT.
ROLL OUT LAST PART OF DOUGH AND PUT ON TOP OF FILLING.
BAKE AT 350 FOR 35 MIN.
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BEAT EGG WHITES TILL STIFF GRADUALLY ADDING SUGAR TO MAKE STIFF MERIGNUE. SPREAD OVER HOT CAKE AND SPRINKLE WITH REMAINING NUT MIXTURE AND BAKE TILL LIGHTLY BROWN.
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Serving
Suggestions |
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CUT IN SMALL SQUARES WHILE HOT AND PUT IN SMALL PAPER CUPS. REFRIGERATE.
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Originally Submitted
11/12/2012
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