Nusskipferl
Yield
1 batchPrep
25 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
sour cream
|
|
| 4 | cups |
all-purpose flour
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | cup |
butter
|
|
| Filling | |||
| 3 | each |
egg whites
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
nuts
ground |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
sour cream
|
|
| 946 | ml |
all-purpose flour
|
|
| 3 | each |
egg yolks
|
*
|
| 237 | ml |
butter
|
|
| Filling | |||
| 3 | each |
egg whites
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
nuts
ground |
|
| 5 | ml |
vanilla extract
|
|
Directions
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 ⅛ inch thick.
Cut out rectangles about 2x3-inches. Spread with 1 teaspoon of filling.
Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents.
Bake at 350℉ (180℃). for 15 to 20 minutes, or until lightly browned.
Cool on wire racks and store in airtight tins.
