Nusskipferl (nut Crecents)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | German | Cookies, Desserts, German | 10 | Servings |
INGREDIENTS
| 1 | Yeast, Active Dry | |
| 4 | c | Flour, Unbleached Unsifted |
| 1 | c | Butter Or Margarine, Softened |
| 1 | c | Sour Cream |
| 3 | Egg Yolks, Large | |
| 3 | Egg Whites, Large | |
| 1 | c | Nuts, Ground |
| 1 | c | Sugar, Or To Taste |
| 1 | t | Vanilla |
INSTRUCTIONS
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 278
Total Fat: 32g
Cholesterol: 114.8mg
Sodium: 41.6mg
Potassium: 212.4mg
Carbohydrates: 62.1g
Fiber: 2.9g
Sugar: 21.7g
Protein: 10.6g