This recipe can be used as a breakfast bread or a cookie - yummy either way! From my husband's mother, Marie Petrovski
1.2 cake yeast (2 1/4 tsp.dry yeast)
2. 1/4 c sour cream
Mix 1 and 2 together and set aside
Blend together with a pastry blender until like course meal:
2 c. flour
1/4 teas. salt
1/2 c butter
Add 2 egg yolks unbeaten to yeast mixture, then add this to flour mixture. Toss together with a fork and then knead to a dough.
Filling
Beat together until frothy, 2 egg whites and 1/2 teas. vanilla.
Add 1/2 c sugar and 1 teas. cinnamon.
Beat until stiff. Add 1.4 c. chopped nuts.
Roll out dough into 6-8 inch circles. 1/ 8 inch thick. Use powdered sugar on your pastry board as needed to keep from sticking.
Cut into wedges. Add 1/2 teas. filling, roll into cresents.
Bake 375 degrees on lightly greased cookie sheet or parchment paper. (let stand to full yeast before baking).
Add powdered sugar frosting while hot.
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