DOUGH:
½ pound of butter
½ pound cream cheese
4 cups unbleached flour
1 egg yolk
1 Tablespoon oil
WALNUT FILLING:
½ pound walnuts
½ cup sugar
A few teaspoons of whole milk
DIRECTIONS:
- Let butter and cream cheese come to room temperature, then cream together in your mixer.
- Add flour gradually until it starts getting stiff, then add your egg yolk. Add more flour, then oil. Add remainder of flour, then check consistency.
- You want it to be sticky, but not stick to your hands.
- Refrigerate overnight.
NEXT DAY:
- Roll dough out to 1/8” thickness and cut into triangles.
- Place a bit of filling (walnuts or preserves) on the narrow end of dough triangle and roll up. Tuck tip of triangle underneath and place onto cookie sheet lined with either a silicone matt or parchment paper.
- Bake at 350 for 10-12 minutes.
- Cool and dust with powdered sugar. Enjoy!