Hungarian Diamonds

To prepare the dough, mix flour and butter together until crumbly.

Dissolve yeast in the warm cream/evaporated milk. Combine with four egg yolks and mix thoroughly. Slowly add to the flour mixture until combined well. Divide into three equal parts.

Roll out the first part and put into an ungreased 10.5×15 jelly roll pan. Spread with jam (Mom always did a few different kinds of jam in different sections).

Roll out the second part of the dough and gently put it on top of the jam layer. Beat two egg whites until stiff and gradually add 6 tablespoons sugar, then fold in 1 1/2 cup finely ground walnuts. Spread this over the second layer of dough.

Roll out the third part of the dough and gently place it on top of the nut layer. Cover and let rise for 1 1/2 hours.

Bake at 350F for 30 minutes. Cool COMPLETELY for at least 30 minutes. Beat the remaining two egg whites with remaining 2 tablespoons sugar until stiff. Spread on the baked dessert. Mix 1/2 cup brown sugar with remaining 1 cup finely ground walnuts and sprinkle on top of the egg white mixture.

Cut diagonally both ways so each piece forms a diamond shape. Makes approximately 4 dozen.

This recipe takes a lot of time and patience, especially rolling out the dough layers, but once you take a bite of the finished dessert, you’ll be ready to make it again!