Beigli

Pastry

1 carton sour cream
250g unsalted butter
1 egg yolk
380g plain flour

Filling

180g crushed walnuts
125g sugar
2 tbs apricot jam, warmed
50ml warm milk

Method

1. Preheat the oven to 170^o C and line a large baking tray with baking paper.
2. Combine the pastry ingredients until a dough is formed.
3. Cover with cling wrap and r est in the fridge for at least an hour.
4. Combine filling ingredients.
5. Divide pastry into 3 parts.
6. Roll each piece of pastry into a thin rectangle.
7. Put 1/3 of the filling onto the pastry, leaving a strip on one short edge. Roll up the pastry. Repeat for the other two pieces of pastry.
8. Place into the baking tray and brush with egg white. Bake for about 45 min.