Total Time
Prep 20 mins
Cook 15 mins

Ingredients Nutrition


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

This makes very light, rich pastries. I rolled the dough out on a powdered sugar-dusted surface, so they were fairly sweet. Getting the corners to stay together while baking proved to be something of a problem. I would definitely advise keeping only the dough you are working with out, with the rest in the refrigerator until needed. Thank you for posting this interesting recipe.

mianbao March 12, 2007