4 c. ground walnuts
1 c. sugar
2 tsp. cinnamon

Combine. Save 1/2 cup mixture for topping. 1/4 c. warm water 1/4 c. warm milk 4 c. sifted flour 3 sticks butter 4 egg yolks 2 cans apricot filling 4 egg whites 8 tbsp. sugar for topping

Combine yeast with warm water and set aside. Sift flour into bowl. Add butter and blend until mealy in texture. Add slightly beaten egg yolks, milk and yeast mixture. Mix until dough pulls away from pan and leaves it clean. Place on floured board and knead for a few minutes. Divide dough into 3 parts. Roll first section to fit pan. Push dough upside of jelly roll pan to form well. Spread 1/2 nut mixture evenly over dough.

Roll out second piece. Fit over first. Spread apricot filling evenly. Bake 45 minutes at 350 degrees. Remove when done. Beat egg whites until stiff. Add 1 tbsp. sugar and beat until stiff. Spread egg whites over crust. Sprinkle 1/2 cup nut mixture, place back in oven for 15 minutes.