 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
2 packages active dry yeast |
1/4 cup water |
7 cups all-purpose flour |
1 teaspoon salt |
2 cups butter, softened |
4 eggs, slightly beaten |
2 cups whipping cream |
1/2 lb walnuts |
5 graham cracker squares |
1/2 cup sugar |
2 egg whites, beaten |
1/4 cup honey |
Directions:
1. Mix walnuts and graham cracker squares in food processor until texture is fine crumbs.
2. Add 1/4-1/2 cup sugar.
3. Add egg whites (foamy, not stiff) to nut mixture.
4. Add honey to mixture, and refrigerate until ready to use.
5. In a small bowl, dissolve yeast in warm water.
6. In a large bowl, combine flour and salt, cut in butter until crumbly.
7. Stir in yeast, eggs, and whipping cream.
8. Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
9. Cover, refrigerate until firm- 6 hours or overnight.
10. Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
11. Cut into 2 1/2 inch squares.
12. Spoon 1 tsp.
13. of nut filling in center of each square.
14. Bring two opposite corners to center, pinch to seal.
15. Wet fingertips with a little bit of water.
16. Fold sealed tip to one side, pinch to seal.
17. Place 1 inch apart on ungreased cookie sheets.
18. Bake 10-15 minutes or until lightly browned.
|
|