Ingredients: |
Ingredients: For the pastry:
2 1/2 c. - flour
1/2 tsp. - salt
8 oz. - cream cheese, room temperature
1 c. - unsalted butter, softened
1/2 c. - sugar
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For the filling:
1/2 lb. - freshly ground walnuts (finely ground)
1 c. - sugar
1/2 c. - boiled milk
1/8 c. - butter, melted
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Directions: |
Directions:To make walnut filling:
1) Mix filling in a small bowl using only 1/4 cup of boiled milk. The mixture should be thick.
2) If the filling is not spreadable, use the rest of the milk. It will thicken as it sits.
3) Note; you can make the filling ahead of time and freeze. Just thaw at room temperature when ready to use.
For pastry dough:
4) Sift flour and slat together in a medium bowl and set aside.
5) Beat the cream cheese and butter together until completely incorporated and creamy. (about 3-5 min).
6) Reduce the speed of the mixer and slowly add in the flour. The dough will be soft, but not sticky.
7) Divide the dough into 4 equal parts and flatten to 34 inch thick. Wrap in plastic wrap and refrigerated until hard, at least 2 hours.
Assembling:
8) Preheat oven to 375º F. Move the oven rack one level higher than center.
9) Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread sugar on your work surface Place dough on top and roll out. pastry to 1/16 inch or as thin as possible. Thinner is better. If you roll them too thick, the bottom will burn before the inside has a chance to fully cook and puff up.
10) With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. Cut as many 1 1/2 inch squares as possible. Saving scraps for later.
11) Place a dollop of filling in one corner of each square. About 1/2 tsp.
12) Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll into a crescent shape. Gently more it to a parchment paper covered baking sheet, placing the rolls no closer than 1 inch apart.
13) Repeat with remaining squares.
14) Sprinkle the middles of the rolls with a touch of sugar.
15) Bake 12 - 14 minutes or until the bottom of the edges are golden. They should puff up slightly in the middle. Cool slightly on baking sheet on a wire rack and then move cookie to a wire rack |
This recipe for Authentic Hungarian Walnut Roll is from