1 lb. ground walnuts
1 c. sugar
1 1/2 tsp. cinnamon
3 sticks butter
4 egg yolks
4 c. flour
1/4 c. milk
1/4 c. lukewarm water
1 pkg. dry yeast
3 jars Baker's Apricot Filling

ICING:

4 tsp. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco oil
2 c. powdered sugar

Combine walnuts (save 1/2 cup for top), sugar and cinnamon, and set aside. Combine yeast and lukewarm water and set aside. Sift flour into large bowl; add butter and blend like pie crust. Add slightly beaten egg yolks, milk and yeast mixture; blend and stir batter. Knead for 5 minutes.

Divide dough into 3 sections. Roll out 1 section of dough and place on the bottom and sides of greased and floured cookie sheet (approximately 11x17). Use wax paper.

Layer nut mixture, dough and apricot filling. Add another layer of dough on top. Bake at 350 degrees for 45 minutes or until lightly browned. If pastry puffs up, prick with fork while baking. Remove and cool completely.

Add icing. Mix flour and milk together to avoid lumps. Cook over medium heat and let cool in refrigerator. Combine butter, oil and sugar and cool flour paste. Cream 1 teaspoon vanilla and 7 ounce jar of marshmallows. Beat well to spread. Ice cooked cookie sheet and sprinkle with nuts and cut into squares. Will keep in refrigerator for 5-6 days or can be frozen.