Czech Walnut Pastries

Czech Walnut Pastries
Adapted from keyingredient.com
Czech Walnut Pastries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

108

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

108

servings

Adapted from keyingredient.com

Ingredients

  • oz) cream cheese 1 pound butter (4 sticks) 2 teasoons vanilla 4 cups flour Filling: 2 pounds walnuts, finely ground 3/4 cup butter, melted 1 tablespoon cinnamon 1/2 cup milk 1 teaspoon vanilla 3/4 cup sugar Confectioners sugar

Directions

Directions Douhg: In a large bowl, combine cream cheese, butter, and vanilla. Mix till combined. Using pastry blender or 2 knives, cut in flour 1 cup at a time. I used my mixer. Until thoroughly mixed. Form into a ball and refrigerate covered several hours or overnight. Filling: Stir all filling ingredients together. Set aside. Dividedough into thirds. Sprinkle flat sufacewith confectioners sugar. Roll out 1/3 of dough. Keep remaining refrigerated. Don't be afraid to use lots of confectioners sugar;keeps it from sticking. Roll ino a 12 inch square. Work fast as it softens quickly. Spread a generous 1 1/2 cups filling evenly over dough all the way to the outside edges. Cut in 2 inch squares. Roll up. Place seam side down on parchment covered cookie sheet. Bake in a preheated 350 oven for 25-30 minutes. Somewhat browned on the bottom, but not on top. Repeat with remaining dough. When done, remove to wire racks over sheetsof waxed paper. Sprinkle with confectioners sugar. Repeat with remaining dough and filling. **Keeps for 2 weeks in airtight container. **Can be frozen for 2 months **Makes about 9 dozen Douhg: In a large bowl, combine cream cheese, butter, and vanilla. Mix till combined. Using pastry blender or 2 knives, cut in flour 1 cup at a time. I used my mixer. Until thoroughly mixed. Form into a ball and refrigerate covered several hours or overnight. Filling: Stir all filling ingredients together. Set aside. Dividedough into thirds. Sprinkle flat sufacewith confectioners sugar. Roll out 1/3 of dough. Keep remaining refrigerated. Don't be afraid to use lots of confectioners sugar;keeps it from sticking. Roll ino a 12 inch square. Work fast as it softens quickly. Spread a generous 1 1/2 cups filling evenly over dough all the way to the outside edges. Cut in 2 inch squares. Roll up. Place seam side down on parchment covered cookie sheet. Bake in a preheated 350 oven for 25-30 minutes. Somewhat browned on the bottom, but not on top. Repeat with remaining dough. When done, remove to wire racks over sheetsof waxed paper. Sprinkle with confectioners sugar. Repeat with remaining dough and filling. **Keeps for 2 weeks in airtight container. **Can be frozen for 2 months **Makes about 9 dozen

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