You can make this dessert with any flavor jam you like. Paula suggests spreading red jam on half the crust and apricot jam on the other half. She uses a pastry cutter, a small fluted wheel on a handle, to cut the dough strips to achieve a ridged look, but you can use a knife instead. The crust requires 3 cups of three different kinds of ground nuts; if you do not have enough of one type, you can substitute another. —Jewish News SyndicateThis recipe is by Paula Shoyer, author of "The New Passover Menu" (Sterling Epicure, 2015), and was originally published in the South Florida Sun Sentinel.
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