Ingredients
Dough
- 1 tsp yeast
- 1 tsp granulated sugar
- 2 Tbsp warm water
- 180 grams all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- dash salt
- 113 grams unsalted butter, softened
- 120 grams sour cream
- 2 large egg yolks, room temperature
- 1 tsp vanilla
Cinnamon Walnut Filling
- 4 large egg whites, room temperature
- 200 grams granulated sugar
- 480 grams loosely ground walnuts
- 1 tsp cinnamon
Chocolate Espresso Walnut Filling
- 4 large egg whites, room temperature
- 200 grams granulated sugar
- 420 grams loosely ground walnuts
- 20 grams Dutch-process cocoa powder, spooned and leveled
- 3 tsp espresso powder
Method
Dough
- In a small bowl, combine the yeast, sugar and warm water and allow it to rest.1 tsp yeast, 1 tsp granulated sugar, 2 Tbsp warm water
- Begin with combining the flour, baking powder and salt in the bowl of a stand mixer. With a flat beater, incorporate the butter into the flour, until pea size chunks form.180 grams all-purpose flour spooned and leveled, 1/2 tsp baking powder, dash salt, 113 grams unsalted butter softened
- Add the sour cream, egg yolks and vanilla to the yeasted water. Mix until they're combined and then with the mixer on low speed, pour the wet mixture into the flour/butter mixture and beat until everything is fully combined into a soft dough.120 grams sour cream, 2 large egg yolks room temperature, 1 tsp vanilla
- Cover the dough and refrigerate it overnight. If not, the dough will be too soft and you don't want to add too much extra flour when trying to work with it.
Filling
- Whip the egg whites and sugar into soft peaks.4 large egg whites room temperature, 200 grams granulated sugar, 4 large egg whites room temperature, 200 grams granulated sugar
- Fold in the walnuts and either the cinnamon or cocoa powder and espresso (whichever filling you are making) until fully incorporated.480 grams loosely ground walnuts, 1 tsp cinnamon, 420 grams loosely ground walnuts, 20 grams Dutch-process cocoa powder spooned and leveled, 3 tsp espresso powder
Assemble
- Preheat the oven to 350F/177C.
- After chilling the dough, separate the dough into 4-6 chunks (separating into 4 will make larger cookies. I prefer tiny ones, so I separate it into 6). Roll out each chunk, as thin as possible without tearing the dough, and then slice like a pizza into 6, 8, or 12 pieces depending on how big you want them. Remember they grow in the oven a little.
- Spread 1 tsp of filling on each triangle, leaving a little room on the edge so it has room to spread in the oven. Roll them up tight, starting with the wider end, and place them about two inches apart on a baking pan.
- Bake for about 20 minutes (depending on the size you make them) just until they start browning.
- Remove them and allow them to cool before topping with a little icing sugar!
Notes
If you are making both fillings, halve the recipe for the fillings for this amount of dough.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 14mgSodium: 33mgFiber: 1gSugar: 9g