Prep 3 hrs
Cook 20 mins
Posted for a Recipezaar friend; haven't tried these myself. The Fleischmann's Yeast Company published this recipe, claiming the recipe is of German origin.
- 118.29 ml sour cream
- 14.79 ml water
- 414.03 ml all-purpose flour (1-3/4 to 2-1/4 cups)
- 1 package Fleischmann's active dry yeast
- 118.29 ml butter or 118.29 ml margarine, softened
- 2 egg yolks, at room temperature (reserve whites for filling)
- 2 egg whites
- 59.14 ml sugar
- 4.92 ml vanilla extract
- 177.44 ml ground walnuts
- 177.44 ml chopped/pitted dates
Chocolate Nut Filling
- 177.44 ml mini chocolate chip, substituted for dates,above
- Mix sour cream and water; heat until warm (105 to 115F).
- Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
- In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
- Stir in egg yolks and enough remaining flour to make soft dough.
- Divide dough into 3 equal pieces.
- Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
- Lightly dust work surface with sugar.
- Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
- Spread each wedge with about 1 tablespoon filling.
- Roll up from wide ends to make crescents.
- Place, with points down, on greased baking sheets.
- Bake at 375F for 20 minutes or until golden brown.
- Remove from baking sheets; cool on wire racks.
- Makes 24 to 30 cookies.
- In medium bowl, beat egg whites until soft peaks form.
- Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
- Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
Recipe was easy to follow. I need more practice in rolling up the triangles with filling...they didn't look perfect, but turned out terrific after baked, cooled and dusted with icing sugar. I made the date and nut filling and threw in a 1/2 cup mini white chocolate chips...this was an afterthought turning out delicious!