Hungarian Diamonds - flour

Method

• 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 10.5x15 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!