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1
MAKE THE DOUGH - NIGHT BEFORE.
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2
Mix milk, sugar and yeast. Let stand until it rises and thickens.
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3
Cut butter into 2 1/4 cups flour with mixer or pastry blender.
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4
Make well and add egg yolks and yeast mixture.
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5
Mix well and knead on floured board until smooth and not sticky.
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6
Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
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7
MAKE THE NUT FILLING - NIGHT BEFORE.
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8
Beat the egg whites until stiff.
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9
Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
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10
Press the nut filling into a square pan, cover and refrigerate overnight.
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11
GETTING READY - NEXT DAY.
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12
Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
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13
Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
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14
Mix together remaining 1 cup of sugar and 2 tablespoons flour.
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15
Preheat oven to 350u00b0F.
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16
Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
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17
Roll one dough out to 10 inch circle.
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18
Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
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19
Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
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20
Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
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21
Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
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22
Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.
