Walnut filling in jelly roll type pastry.
Filling: Beat egg whites til almost stiff.*Set aside. Grind walnuts in grinder, food processor, or blender. In small pan, heat water to boiling, add sugar (op: 1 tsp of cinnamon). When cooled, add to ground walnuts, and slowly add beaten egg whites. Mix well. Chill til ready to use.
Nut roll pastry: Blend cream, egg yolks & yeast. Set aside. Mix together flour, margarine & salt. Add cream/yolk/yeast mixture, kneading until it doesn't stick to hands. Separate into 5 balls. Chill (not less than 1 hour or more than 1 day.) Roll out on board on flour & sugar mixture. Spread lightly w/ margarine, then 1/5 of nut mixture. Roll up like jelly roll, tucking seam on bottom & closing ends. Repeat with remaining 4 dough balls. Brush w/ melted margarine. Bake at 375 for 30 min. Cool before slicing.