Quick and easy pastry for summer.
- Matt Stout
- 1 envelope dry yeast
- 1/4 c. warm water
- 1 ts. sugar
- 2 c. all purpose flour, sifted
- 1/2 ts. salt
- 3/4 c. butter or margarine
- 3 eggs, separated, discard one yolk
- 1/2 c. sugar
- 1 ts. vanilla
- 1 1/2 c. chopped nuts
- powdered sugar
Sprinkle yeast over warm water and add 1 teaspoon sugar, let stand 10 minutes or until yeast is softened. Sift flour and salt. Cut in butter until mixture resembles course meal. Blend in egg yolks and softened yeast. Mix until ball is formed. Beat egg whites until stiff but not dry. Gradually add sugar and continue beating until stiff and peaked. Fold in vanilla. Divide dough in half. Roll out each half on a lightly floured surface and place into a 9x13 rectangle. Spread with egg white mixture and sprinkle with nuts. Roll up in jelly roll fashion. Place on a greased baking sheet. Make 1/2 inch deep cuts lengthwise down the center of each roll.
Bake immediately without rising at 375° for 22 minutes. Remove and when warm, sprinkle with powdered sugar. Cool thoroughly. Slice diagonally. Makes 26 slices.