Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------THE DOUGH------------------------------
1 pk Active Dry Yeast -cut into bits
1/4 c Warm Water 2 Egg Yolks
4 c All-Purpose Flour 1/2 c Sour Cream
1/2 ts Salt 1 ts Vanilla Extract
3 Sticks Unsalted Butter

------------------------THE FILLING-----------------------------
3 Egg Whites 1 c Nuts -- finely chopped
3/4 c Granulated Sugar 1 ts Vanilla Extract

------------------------FOR DUSTING-----------------------------
Confectioner's Sugar

1. Dissolve the yeast in the warm water; in 5 to 10 mins the yeast
should foam. Whisk the flour with the salt in a large mixing bowl.
Cut ing the butter with a pastry blender or 2 knives until the
mixture resembles coarse crumbs. Blend in the dissolved yeast, the
egg yolks, sour cream and vanilla. Wrap the dough in plastic and
refrigerate at least 1 hour.

2. Make the filling. Beat the egg whites with the granulated sugar
until soft peaks form. Fold in the nuts and vanilla.

* Preheat the oven to 375 F.

3. Divide the dough into 12 equal portions. Roll each portion into a
thin 8-inch circle. Cut each circle into 6 pie-shaped parts.

4. Place a Tbs of filling on each wedge and spread slightly. Starting
at the large end, roll up and place on lightly greased baking sheets;
with your fingers shape each portion into a crescent. Bake about 10
mins, or until lightly browned. Cool on a rack and dust with
confectioners' sugar while still warm.

This family traditional Easter/Christmas goodie comes from Dolly
Kress by way of the ERIE COUNTY FAIR EXPOSITION of Hamburg, New
York. Fair Dates: 11 days, beginning 2nd Thursday in August.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 03-28-95 (159) Fido:
Cooking

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