Strudelettes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sifted flour |
| 3 | Egg whites | |
| ½ | cup | Butter |
| ½ | cup | Sugar |
| 3 | Egg yolks; beaten | |
| 1 | cup | Ground walnuts |
| 1 | teaspoon | Lemon rind |
| Powdered sugar | ||
| 1 | tablespoon | Lemon juice |
Directions
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