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 Nut filling: 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. of nut filling in center of each square. 13. Bring two opposite corners to center, pinch to seal. 14. Wet fingertips with a little bit of water. 15. Fold sealed tip to one side, pinch to seal. 16. Place 1 inch apart on ungreased cookie sheets. 17. Bake 10-15 minutes or until lightly browned. |