Print Friendly Recipe
- a Hungarian cookie
- Martha Purdy
- 4 egg yokes
- 4 cups (950 ml) flour, all purpose
- 1 tsp (5 ml) salt
- 2 tsp (10 ml) sugar
- 1 cup (225 ml) butter
- 1 yeast cake dissolved in 1 cup (225 ml) sour cream
- Nut Filling:
- 1 lb (.5 kg). ground walnuts
- 1/2 cup (125 ml) sugar
- 2 to 3 beaten egg whites, just enough to hold nuts together
- Nut Filling:
- Combine 1 lb (.5 kg). ground walnuts with 1/2 cup (125 ml) sugar.
- Add 2 to 3 beaten egg whites, just enough to hold nuts together.
- Mix flour, salt and sugar together.
- Add butter and mix like pie dough.
- Add egg yokes and sour cream mixture; mix well.
- Shape dough like a meatloaf; wrap and refrigerate overnight.
- The next day, working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least 1/8 inch (Use a mixture of powdered confectioners sugar and flour on surface).
- Cut out diamond shapes, 2 to 3 inches square.
- Place a scant tsp of filling on center of each diamond.
- Roll from one corner to another corner; shape into crescent.
- Bake on top rack of oven at 375 degrees (200 C.) for 10 to 15 minutes or until lightly browned.
- WATCH them carefully so they do not burn.
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