| 1 | * for the pastry board this legacy from my hungarian grandmother links my children to their old world heritage in a most pleasing way! no one can eat only one of these rich little crescents. |
| 2 | Make sure you let the dough chill overnight to make it easy to work with. |
| 3 | Editor"s note: you may want to cut recipe in half for a smaller yield. |
| 4 | In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. |
| 5 | In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. |
| 6 | Combine with the flour mixture. |
| 7 | Mix until smooth and the sides of the bowl are clean. |
| 8 | Form into a large ball and chill, covered, overnight. |
| 9 | To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. |
| 10 | To make egg wash mix egg yolk and few drops of water in a small bowl. |
| 11 | Preheat oven to 350? |
| 12 | Sprinkle granulated sugar onto a pastry board. |
| 13 | Divide the dough into six portions. |
| 14 | Work with one portion at a time, refrigerating the dough you are not using. |
| 15 | Roll out the dough to 1/8-inch thick and sprinkle with more sugar. |
| 16 | Cut into 2 x 2-inch squares. |
| 17 | Place a bit of the nut filling along one end of the square and roll up. |
| 18 | Form into a crescent. |
| 19 | Place seam side down on a greased cookie sheet. |
| 20 | Paint with egg wash. |
| 21 | Bake at 350?for 15-20 minutes. |
| 22 | Remove from oven and cool on wire racks. |
| 23 | Yield: 10 dozen. |
| 24 | Bunny polmer, editor, kitchen bazaar times, rockville, md randy shearer |
