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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soften the yeast in warm water. | 2. Stir in the 1 tsp. | 3. sugar. | 4. Let stand in warm place until bubbly. | 5. This will take about four minutes. | 6. Cut the butter into the flour with a pastry blender. | 7. Stir in the yeast mixture and the egg yolks. | 8. Shape dough into a ball. | 9. Let rest about 30 minutes. | 10. Beat the egg white until stiff. | 11. Beat in the remaining sugar to make a thick meringue. | 12. Fold in the nuts. | 13. Set aside. | 14. Roll dough into a 16 inch circle and cut into 16 wedges. | 15. Spread meringue onto the dough. | 16. Roll each wedge from wide end to the tip. | 17. Place onto a greased baking sheet. | 18. Bake 350 degrees for 20 minutes, until golden. | 19. Make a glaze with the vanilla, powdered sugar and the tablespoon of milk. | 20. Frost each cookie. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/2	teaspoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
sugar	1	teaspoon	granulated	319.8	60.008	10.01	4.992
butter	1/2	cup		684.0	31.428	21.372	57.6
purpose flour	2	cups		-	-	-	-
egg	2		seperated	143.0	0.72	12.56	9.51
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
icing sugar	3/4	cup	powdered	-	-	-	-

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