PASTRY

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1½ cups all-purpose flour, plus extra for surfaces

½ teaspoon baking soda

8 tablespoons (1 stick) very cold butter

½ cup sour cream, or substitute full-fat plain yogurt

1 to 2 teaspoons regular or pearl sugar for glazing

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FILLING

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1 large egg, separated

¼ cup sugar

1 cup finely ground walnuts

1 cup chopped dried apricots (pieces about the size of small raisins)

½ teaspoon ground cardamom

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1. Place the flour and baking soda in a bowl and grate the butter into it. Rub the flour and butter together to make crumbs. Add ⅓ cup of the sour cream or yogurt and mix gently. Try to pull the pastry together; if it is too dry, add a little more sour cream or yogurt and mix to make a slightly soft dough.

2. Pull the pastry together into a ball and flatten into a thick disk. Seal in plastic and refrigerate until you are ready to use it.

3. Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.

4. Whisk the egg white in a medium bowl; set aside 1 teaspoon of the white. Add the sugar, walnuts, apricots, and cardamom to the remaining egg white and mix well. Set aside.

5. Place a cotton cloth on your work surface and dust it with flour. Flatten the pastry gently on the cloth. Use a rolling pin to roll it into a rectangle measuring about 15 by 20 inches, with one of the 15-inch sides nearest to you. Spread the filling on it, leaving a generous 1-inch border on the side farthest away from you and a ½-inch border on the other three sides.

6. Beat the egg yolk and brush it onto the exposed pastry edges. Use the cloth to lift the edge of the pastry nearest you and roll it up like a jelly roll. Place seam side down on the lined baking

7. Brush the top of the pastry with the reserved egg white and sprinkle on a teaspoon or two of sugar.

8. Bake for 20 to 25 minutes, or until well touched with gold. Let cool for at least 30 minutes before slicing. sheet.