Total Time
17mins
Prep 5 mins
Cook 12 mins

This is a cheat version of a recipe my Grandmother used to make. She spent days folding and greasing the dough so it came out layered and flaky. Since I have neither the time or patience to make that dough I found an easier method. There are two ways to fold these and I'll cover both below.

Directions

  1. Lay out puff pastry on floured board.
  2. Combine grated walnuts and the sugars, mix thoroughly.
  3. Add cream until mixture is a thin paste, spreadable but not runny.
  4. Form cookies.
  5. Method 1. spread filling on top of pastry, edge to edge in one direction but leave 1 inch uncovered on both edges in the other direction.
  6. Starting with an uncovered edge roll the pastry into a cylinder. Wet the uncovered edge when you reach it and seal it to the side.
  7. Place rolled dough in freezer for no more than 20 minutes to firm it for cutting.
  8. Cut dough cylinder into 1/2 inch circles and place on greased cookie sheet.
  9. Method 2. Cut pastry sheets into squares 2 inches by 2 inches.
  10. Place a 12 teaspoon of the filling into the center of the square and bring two opposite points of the square together over the top of the filling.
  11. Either method, bake cookies at 425 degrees Fahrenheit for 12 minutes. .
  12. Allow to cool and enjoy.