Hungarian Walnut Rolled Strudel (Diosbeigli)

Dough
* 4 cups flour
* 4 Tbs. sugar
* 1 cup lukewarm water
* 2 eggs slightly beaten
* 2 cakes yeast regular or dry
* 1/2 cup soft butter
* 1 tsp. salt

Walnut filling

* 1 pound of freshly ground walnuts (finely)
* 2 cups of sugar
* 1 cup of boiled milk
* 1/4 cup melted butter

Mix filling in bowl using only 3/4 cup of boiled milk, It should be thick. If it's not spreadable, use the rest of milk.
Divide into 4 portions, one for each dough rollup. Set aside until dough is ready.

Crumble yeast in bowl, add water and sugar stirring till mixture liquefies.
Blend flour and butter with wire pastry blender.
Mix well, mix in eggs, salt and yeast.
Mix until dough is smooth and leaves side of bowl clean.
DO NOT LET RISE.
Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like Jelly Roll.
Prick roll with toothpick on top and sides to keep roll from splitting while baking.
Place in greased baking pans.
BAKE AT ONCE in 350 oven about 30 to 45 min. or until brown.

These cakes can be wrapped in foil and stored in the freezer after they are baked.

Makes 4 small rolled strudels.