Posted By: Staff
Dough: 1 Package of active dry yeast 2 Tablespoons sugar 1/2 Cup of warm water (105°- 115°F.) 3 Cups of all-purpose flour 1/2 Teaspoon salt 3 Large egg yolks 1/2 Cup of heavy or whipping cream 1 Teaspoon vanilla extract 1 Cup butter or margarine, softened Walnut filling: 2 Large egg whites 1 3/4 Cups of toasted walnuts, chopped fine 3/4 Cup of sugar 1/8 Teaspoon of salt PLUS: 3/4 Cup of sugar 3 Tablespoons of cinnamon
Dough: Dissolve the yeast and sugar in water in a bowl. Combine the flour and salt in a mixer bowl. With a heavy-duty mixer at low speed or by hand, beat in the yeast mixture, egg yolks, cream and vanilla. Beat in the butter 2 tablespoons at a time. Wrap the dough and refrigerate it for several hours or overnight. Filling: Meanwhile, beat the egg whites to soft peaks. Fold in the walnuts, sugar and salt. Makes 1 2/3 cups. Preheat the oven to 350°F. Line 2 cookie sheets with foil; grease the foil. Combine the sugar and cinnamon in a small bowl; sprinkle 1 heaping tablespoon of this mixture on a work surface. Divide the dough into 10 pieces. Shape them into balls. Refrigerate until ready to use. Roll 1 ball into an 8-inch circle, turning to coat well with the cinnamon-sugar. Cut into wedges. Place 1 level teaspoon of walnut filling on the outer edge of each wedge. Roll the wedges up from the outer edge. Transfer to the cookie sheet, curving each one into a crescent shape. Repeat with the remaining dough, cinnamon-sugar and filling. Bake 12 to 15 minutes, until browned and puffed. Cool on wire racks.