"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Nut Pastries Recipe

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This recipe for Nut Pastries, by , is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lee Scott


1 package yeast
2 tbsps warm water
3 cups sifted flour
1 cup soft butter
3 egg yolks
1 cup sour cream
1 tsp vanilla

Nut Filling:
4 cups walnuts
1 cup granulated sugar
3 tsps vanilla
cup whole milk

Confectioner's Sugar

Soften yeast in warm water. In a Cuisinart, combine flour, butter, egg yolks, yeast mixture, sour cream and vanilla extract. Pulse until the mixture forms a ball. Wrap ball in Saran Wrap and chill for a few hours.

Preheat oven to 375F.

Nut filling: Place 4 cups walnuts in the food processor. Process until nuts are reduced to small size. Add sugar, milk and vanilla. Pulse until mixed well.

Split dough into four balls approximately the same size. Roll dough to inch thickness on floured surface. Cut into 3 inch squares. Put 1 tsp of filling in the center of each square. Bring corners together and moisten edges of pastry with water so they stick together. Bake on cookie sheets covered with parchment paper for 15 minutes. Cool and sprinkle with confectioner's sugar. Makes approximately 4 dozen.

Personal Notes:
Personal Notes:
Mom found this recipe in a magazine, and it became a family favorite. I am the only one still making these, but I share with the family.




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