3 egg whites, 1 cup sugar, 1 cup ground nuts.
Beat egg whites stiff. Gradually add sugar. Fold in nuts.
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- 5 c
- 1 pkg
- 1/2 lb
- butter, room temperature
- egg yolks
- 1/2 pt
- sour cream
1Sprinkle yeast into flour. Cut butter into the flour, like pie crust. Make a well in the flour mixture and add sour cream and egg yolk.
2Knead the dough. Divide into 16 balls. Refrigerate over night.
3Preheat oven to 400 degrees. Roll out each ball thin, to the size of a pie pan. Use powdered sugar instead of flour to dust your rolling pin.
4Cut each circle into 6 wedges. Top each wedge with one tsp of filling then roll like a croissant.
5place on ungreased cookie sheet leaving space for expansion. Bake for 10-15 minutes