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1
Dough:.
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2
Dissolve the yeast and sugar in water in a bowl.
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3
Combine the flour and salt in a mixer bowl.
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4
With a heavy duty mixer at low speed or by hand, beat in the yeast mixture, egg yolks, cream and vanilla.
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5
Beat in the butter 2 tablespoons at a time.
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6
Wrap the dough and refrigerate it for 4 hours or overnight.
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7
Filling:.
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8
Meanwhile beat the egg whites to soft peaks.
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9
Fold in the egg whites, sugar and salt, then the walnuts.
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10
Should make about 1 2/3 cups
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11
Preheat the oven to 350 degrees.
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12
Line 2 cookie sheet with foil, grease foil.
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13
Combine the sugar and cinnamon in a small bowl.
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14
Sprinkle 1 heaping tablespoon of this mixture on a work surface, using it as you would flour to keep dough from sticking to work surface.
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15
Divide the dough into 10 pieces.
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16
Shape them into balls.
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17
Roll one ball into an 8 inch circle (refrigerate others until ready to use) turning to coat well with the cinnamon sugar you put down earlier.
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18
Cut into wedges.
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19
Place 1 level teaspoon of walnut filling on the outer edge of each wedge.
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20
Roll the wedges up from the outer edge.
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21
Transfer to the cookie sheet, curving each one into a crescent shape.
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22
Repeat with remaining dough, cinnamon sugar and filling.
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23
Bake 12 to 25 minutes, until browned and puffed.
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24
Cool on wire racks.
