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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the flour in a large bowl and make a well in the centre. | 2. Put the whole eggs plus 1 egg yolk into the centre and blend with your fingers. | 3. Add the softened butter and knead together. | 4. Dissolve the yeast in the warm water and then add to the potatoes; the warm potatoes will help to activate the yeast. | 5. Puree the potatoes and add to the flour mixture. | 6. Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together. | 7. Knead well until a firm smooth dough is achieved; you can divide the dough and work it in the food processor if you wish. | 8. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes. | 9. To make filling, combine all Nut Filling ingredients and mix well; refrigerate until needed. | 10. Preheat oven to 325F degrees. | 11. Punch the dough down and divide each ball of dough again into 6 or 7 small balls. | 12. Roll the dough out and cut circles 3 inches in diameter; put 1-1/2 tbsp filling in a line down the centre, leaving a 1/2-inch border. | 13. Fold the top and bottom of the circle over to cover the ends of the filling; then take the left side and fold over 2/3 of the dough to cover the line of filling. | 14. Fold the right side over to the left edge. | 15. Press the sides together at the centre and edges, as if you were tucking in a baby in a blanket. | 16. Place cookies on ungreased cookie sheets; brush with remaining egg yolks. | 17. Bake 30-45 minutes, until golden brown; halfway through cooking, brush with more egg yolk. | 18. Makes approximately 36 cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	lbs		806.9352	0.0	179.5204	4.5333
egg	2			143.0	0.72	12.56	9.51
egg yolk	3		divided	164.22	1.8309	8.0886	13.5354
butter	1	cup	unsalted softened	1627.59	0.1362	1.9295	184.1197
yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
water	4	tablespoons		0.0	0.0	0.0	0.0
potato	1 3/4	cups	peeled boiled	202.125	45.9112	5.3812	0.2362
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
salt	1	dash		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon			rind	-	-	-	-
white wine	2 -3	tablespoons		-	-	-	-
walnut	2	cups	ground	3854.24	0.0	0.0	436.0
sugar	1 3/4	3/4		805.98	201.59599999999998	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon juice			juice rind	-	-	-	-
orange juice			juice rind	-	-	-	-
rum	2	tablespoons		-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
fig	4		chopped	-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
orange marmalade	1	cup		787.2	212.16	0.96	0.0
egg white	2			34.32	0.4818	7.194	0.1122

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.