Strudelettes

Yield: 1 Servings

Measure Ingredient
1¼ cup Sifted flour
3 \N Egg whites
½ cup Butter
½ cup Sugar
3 \N Egg yolks; beaten
1 cup Ground walnuts
1 teaspoon Lemon rind
\N \N Powdered sugar
1 tablespoon Lemon juice

Sift flour into a medium bowl, cut in butter with pastry blender or 2 knives, until mixture is crumbly. Stir in mixture of egg yolks, lemon rind, andlemon juice; blend lightly wit fork to form a dough. Divide and shape into 24 small balls; place inshallow pan; chill at least 4 hours.

Beat egg whites until foamy in medium bowl; beat in sugar, 1 T. at a time, until mixture stands in stiff peaks; fold in ground walnuts. Roll out each ball of dough to a 4" round on a lightly floured pastry cloth or board.

Spread each circle with 2 T. of nut mixture. Roll up, jelly roll fashion; arrange seam side down, on ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until golden; cool on wire racks. Slice each diagonally into 3 pieces; sprinkle with powdered sugar.

Posted to Bakery-Shoppe Digest V1 #483 by gerri <gerri@...> on Jan 01, 1998

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