Makes 48 squares
3-3 / 4 to 4-1 / 4 cups all-purpose flour
1 teaspoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk-
1 cup butter or margarine
4 egg yolks (reserve whites for Meringue)
Nut Filling (recipe follows)
1 (1 lb 5 oz) can apricot filling
Meringue (recipe follows)
In a large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in 3 equal portions. Roll each portion to fit an ungreased 15-1 / 2 x 10-1 / 2 x 1-inch jelly roll pan. Transfer one layer to the pan, let dough come up sides slightly. Sprinkle with 3 / 4 Nut Filling. Top with another dough layer; spread evenly with apricot filling. Top with remaining dough layer; seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm, draft-free place for 30 minutes.
Bake at 350oF for 35 minutes. Remove from oven; spread evenly with Meringue and sprinkle with remaining Nut Filling. Return to oven and bake additional 10 minutes or until light brown. Cut into squares while warm. Cool on wire rack.
Nut Filling: In a bowl, combine 4 cups ground walnuts (about 1 pound), 1 cup sugar, and 1-1 / 2 teaspoons ground cinnamon. Stir to blend.
Meringue: Beat reserved egg whites until foamy. Gradually add sugar 1 tablespoon at a time until 1 / 2 cup is used. Continue beating until stiff peaks form.
Serving size : 1 / 48 of recipe
Calories : 160; Total fat : 8 g; Saturated fat : 3 g;
Cholesterol : 30 mg; Sodium : 95 mg; Carbohydrates : 18 g; Dietary fiber : <1 g; Protein : 3 g