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. ---------------------------------------------------------------------------
Nutrition
Ingredients
