Nusskipferl (nut crecents)
Yield: 10 servings
Ingredients:
- 1 pk Yeast; Active Dry 1 c Sour Cream
- 4 c Flour; Unbleached Unsifted 3 ea Egg Yolks; Large
- 1 c Butter Or Margarine;Softened ----------------------------------FILLING----------------------------------
- 3 ea Egg Whites; Large 1 c Sugar; Or To Taste
- 1 c Nuts; Ground 1 ts Vanilla
Instructions:
Mix yeast flour butter sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts sugar and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents.
