Ingredients
- ·
Dough
- ·
2¾ cups all-purpose
flour
- ·
4 ounces cold unsalted
butter, cut into chunks
- ·
1 cup sour cream
- ·
2 large egg yolks
- ·
Filling:
- ·
¾ - 1 cup walnuts,
coarsely ground
- ·
¼ cup granulated
sugar (increase to taste, up to ½ cup)
- ·
½ teaspoon ground
cardamom (or to taste)
- ·
Top:
- · ¼ cup powdered sugar, for coating
Instructions
Step 1
Make the dough first. Place
the butter and flour in a sizable mixing basin. Between your fingers, mash them
up until you have small crumbs and no lumps are visible. Add the egg yolks and
sour cream. Use your hands to knead the dough until it is loose. Knead the dough for 5 to 7 minutes, or until it comes
together well and feels tender. Each of the three portions of dough should be
formed into a ball. Refrigerate the balls for 30 minutes after wrapping in
plastic wrap.
Step 2
Get the filler ready.
Combine the cardamom, sugar, and ground nuts in a medium mixing basin. Mix by
stirring. Place aside.
Step 3
Set the oven at 380 degrees.
Use parchment paper to line 2 baking pans (or 1 large baking sheet to fit all
the cookies).
Step 4
One ball at a time while
keeping the others covered with a kitchen towel as you work. Roll the ball into
a narrow 11-inch circle with a rolling pin. Cut the circle into two equal
wedges with a sharp knife, yielding a total of eight wedges.
Step 5
Each wedge should have about
1 teaspoon of the filling sprinkled on it, with a 1/4-inch border around the
borders. The pointy end of the wedges should be rolled up. Repeat the process
with the remaining dough balls. The roll-ups should be placed on the baking
sheets with the pointed side facing up and spaced about an inch apart.
Step 6
Bake for 20 minutes on the
middle oven rack, or until the edges of the roll-ups are lightly brown. From
the oven, remove.
Step 7
Allow to entirely cool
before dusted with confectioners' sugar.
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