Walnut Triangles

Knead only briefly so the dough stays tender and doesn't become greasy.

If you're in a hurry, place the dough in the freezer for 15 minutes.

Fix the parchment on the tray with a little butter so it slips less when rolling out.

Occasionally shake the pan instead of stirring to reduce sugar crystallization.

The mixture should be spreadable; if it seems too firm, add cream a tablespoon at a time.

Roll the dough between two sheets of parchment paper so it barely sticks and stays evenly thick.

Stir the jam briefly or warm it slightly so it spreads more easily.

Use a moistened spoon or spatula to spread the sticky mixture more cleanly.

The surface may take some color but should not get too dark, otherwise the caramel flavor can become bitter.

The nut-caramel layer is still soft when warm; cut only when cold to reduce breakage.

Dip a large, sharp knife in hot water and dry it, then you get clean cut edges.