Ingredients

4 Cups All Purpose Flour
3 Sticks Oleo
Mix together for pie crust
1 Package Dry Yeast - dissolved in 2 tablespoons water and 1 teaspoon sugar
4 Egg Yolks
1 Cup Sour Cream
1 Cup Ground Nuts
1 Cup Apricot Jam

Directions

Add the sour cream, egg yolks, yeast mixture and flour/oleo mixture together. This will make a soft dough. Add more flour if necessary. Let this rest 20 minutes. Make 4 balls. Roll one ball into 10x14 inches and put in pan.

Filling:
Beat the egg whites until frothy, add 1/2 cup sugar to 1 cup sugar and 1 teaspoon vanilla. Spread half of the nuts on the first layer of dough. Roll the second layer of dough and place it over the nuts. Roll the third part of the dough and spread 1 cup apricot jam over it and spread the rest of the nuts on it. Roll the next ball of dough and put over the nuts. Let rest for 20 minutes. Prick with fork almost to the bottom of the dough-about 2 inches apart. Bake at 325 degrees in the oven for 45 minutes. Cool and cut into squares (about 60, depends on how small you cut them). Will freeze well.

Notes