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Delicate little pastries filled with walnuts

Angela Creighton

Serves/Makes:5 dozen

  • Pastry:
  • 1 pkg. (8 oz (224 grm).) cream cheese
  • 1 cup (225 ml) butter
  • 1 tsp (5 ml). vanilla
  • 2 cups (475 ml) flour
  • Filling:
  • 1 lb (.5 kg). walnuts, ground fine
  • 6 tbsp (90 ml). butter, melted
  • 1/4 cup (60 ml) milk
  • 1/2 tsp (2 ml). vanilla
  • 6 Tb. sugar
  • Topping:
  • confectioner's sugar
  • For pastry, combine cream cheese, butter and vanilla in large bowl.
  • With pastry blender, cut in flour 1 cup (225 ml) at a time until dough is thoroughly mixed.
  • Shape into a ball.
  • Wrap and refrigerate overnight.
  • For filling, combine all ingredients in large bowl.
  • Preheat oven to 350 degrees (175 C.).
  • Divide dough in half.
  • Keep one half refrigerated.
  • Sprinkle work surface with confectioners sugar.
  • Roll dough into 12 inch x 10 inch rectangle, adding sugar as needed.
  • Spread half the filling evenly over dough.
  • Cut into 2 inch squares and roll up jelly-roll fashion.
  • Place seam side down 1 inch apart on ungreased cookie sheets.
  • Bake 25 to 30 minutes, until lightly browned on bottoms.
  • Repeat with remaining dough and filling.
  • When cool, sprinkle with confectioner's sugar.
130 calories each

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