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  Ground walnuts 1 Cup (16 tbs)
  Currants/Raisins 1 Cup (16 tbs)
  Cinnamon 1 Tablespoon
  Cookie dough 1
  Unbleached all purpose flour 3 1⁄2 Cup (56 tbs)
  Sugar 1 Cup (16 tbs)
  Unsalted butter 2⁄3 Cup (10.67 tbs)
  Eggs 3
  Honey 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs), melted

For filling: Combine walnuts, raisins, sugar and cinnamon in small bowl and blend well.
Set aside.
For dough: Combine 3 1/2 cups flour with sugar, butter, eggs, honey, baking powder and salt in large bowl, adding more flour as necessary to make pliable dough.
Divide dough into thirds.
Flatten into discs between sheets of waxed paper.
Refrigerate at least 2 hours.
Preheat oven to 350°F.
Grease and flour baking sheet, shaking off excess flour.
Remove one batch of dough from refrigerator.
Roll out into 12-inch circle.
Brush generously with melted butter.
Sprinkle with 1/3 cinnamon mixture; pat mixture into dough.
Drizzle a little more butter over top.
Cut into 16 wedges using pizza cutter or very sharp knife.
Roll each triangle up from outside edge to point.
Arrange on prepared baking sheet point side down.
Bake until golden, about 15 to 18 minutes, watching carefully to prevent burning.
Let cool on wire rack.
Repeat with remaining dough.

Recipe Summary

Lacto Ovo Vegetarian

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