russian torte

4 cups walnuts
1 cup sugar
3 teaspoons cinnamon
1 package dry yeast (not rapid rise)
1/4 cup warm water
4 cups all-purpose flour
1-1/2 cups butter
4 egg yolks, slightly beaten
1/4 cup milk
2 cans apricot filling

Process walnuts in food processor until finely ground or grind in grinder. Combine ground walnuts, sugar and cinnamon. Measure 1/2 cup and reserve for topping to sprinkle over icing.

Combine yeast and warm water. Set aside. Sift flour into a bowl and add butter and cut into flour as for pie crust. Add slightly beaten egg yolks, milk and yeast mixture. Blend batter until it pulls away from side of bowl. Place on floured board and knead for a few minutes. Divide dough into three balls. Roll out one ball and put into a large, slightly greased cookie sheet. Work edges of dough up sides of pan, patching a little, if necessary. Spread walnut, sugar and cinnamon filling over dough. Roll out second ball of dough and place over nut filling. Spread apricot filling on second layer. Roll out the third ball of dough and place over apricot filling. Cut off all dough edges to be even with edges of pan. Prick dough with a fork in several places. Cover torte with a clean cloth and let rise for one hour in a warm place. (Torte will not rise appreciably.) Bake in a 350 degree oven for 45 minutes. When torte is cool, spread with icing and sprinkle with reserved 1/2 cup walnut mixture. To serve, cut into 24 rectangular pieces. Freezes well.

From Saint Mark’s Church cookbook.

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