Dolce Mangia
Sweet Eats
Nuthorns

Pastry:
8 c flour
1 lb butter, softened
1 pkg yeast
1 pint sour cream
8 egg yolks
3 heaping T sugar
Confectioner's sugar for rolling dough

Filling:
1 1/4 c sugar
1 t vanilla
1/2 c milk
1 lb ground nuts

Dissolve yeast in 1 T warm water. Cut flour into butter like when you make pie pastry. In a large bowl mix sour cream, egg yolks and sugar. Add yeast mixture and mix. Add butter mixture and mix till the dough leaves the side of the bowl. Make 9-12 balls (depends on if you want smaller or bigger nuthorns), wrap in saran wrap and refrigerate balls overnight.

The next day, add sugar, vanilla and milk in a medium sauce pan. Cook till sugar dissolves. Remove from heat and stir in the nuts.

Roll out one ball at a time on confectioner's sugar into a circle. (Keep other balls in refrigerator till ready to roll out.) Cut rolled dough like a pizza into 8 wedges. Roll a piece of nut filling into a rope and lay it on the widest part of each slice. Roll slice up like a crescent. Place on a greased cookie sheet and set in a warm place to double. When doubled, bake at 350 degrees for 20 minutes or till golden brown. Cool completely on wire racks.

Time: 10 hours   Makes: 72-96

These decadent pastries are time consuming but well worth the wait!

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