Figaros

This makes a nice tray pastry cut into fingers or squares. The crust is covered with flavorful jam layered over with cut walnuts, and topped with a sparkly meringue. Recipe from my Moldavian MIL.

• Ready In: 1 hr 15 mins
• Yields: 54 2

Ingredients

• Dough

• 1⁄2 lb sweet butter
• 4  cups flour
• 8  large  egg yolks
• 1⁄2 teaspoon salt
• 2  tablespoons sugar
• 1  teaspoon baking powder
• 1  teaspoon vanilla
•  milk

• Filling and Meringue topping

• 1  lb  thick  seedless raspberry jam
• 1  lb walnuts, chopped with a knife
• 4  large  egg whites
• 1⁄2 cup sugar
• 2  tablespoons sugar

Directions

1. For dough:
2. Combine flour, butter. salt, 2 tablespoons sugar and baking powder.
3. Add egg yolks and blend in well.
4. If dough is too stiff, add a little milk to make into manageable, spreadable dough.
5. Spread into a 12"x18"x1" baking pan.
6. Bake in 350°F oven for about 15 minutes or until cake layer is set.
7. Remove from oven.
8. Assembly:
9. Spread with jam.
10. Sprinkle cut-up walnuts over the jam, pressing down lightly with palm to set them.
11. Meringue topping:
12. Whip egg whites to soft peaks.
13. Add 1/2 cup sugar slowly beating constantly to form stiff meringue.
14. Spread meringue over walnuts, clear to edges of pan.
15. Sprinkle 2 tablespoons sugar over top of meringue.
16. Return to 350°F oven and bake another 15 minutes or until meringue is nicely golden and cake layer is done.
17. When cool, slice into squares or fingers.
18. Makes 72 - 1"x3" fingers or 54 - 2" squares.