1. Dough:. 2. Dissolve the yeast and sugar in water in a bowl. 3. Combine the flour and salt in a mixer bowl. 4. With a heavy duty mixer at low speed or by hand, beat in the yeast mixture, egg yolks, cream and vanilla. 5. Beat in the butter 2 tablespoons at a time. 6. Wrap the dough and refrigerate it for 4 hours or overnight. 7. Filling:. 8. Meanwhile beat the egg whites to soft peaks. 9. Fold in the egg whites, sugar and salt, then the walnuts. Should make about 1 2/3 cups 10. Preheat the oven to 350 degrees. 11. Line 2 cookie sheet with foil, grease foil. 12. Combine the sugar and cinnamon in a small bowl. 13. Sprinkle 1 heaping tablespoon of this mixture on a work surface, using it as you would flour to keep dough from sticking to work surface. 14. Divide the dough into 10 pieces. Shape them into balls. 15. Roll one ball into an 8 inch circle (refrigerate others until ready to use) turning to coat well with the cinnamon sugar you put down earlier. 16. Cut into wedges. 17. Place 1 level teaspoon of walnut filling on the outer edge of each wedge. Roll the wedges up from the outer edge. 18. Transfer to the cookie sheet, curving each one into a crescent shape. Repeat with remaining dough, cinnamon sugar and filling. 19. Bake 12 to 25 minutes, until browned and puffed. 20. Cool on wire racks. ---------------------------------------------------------------------------
Nutrition
Ingredients
