Hungarian Rollups

by Harriet Wojda Koscielniak

The Wojda/Koscielniak bakers honed their skill to heavenly heights. If you have the patience, the skill will come. You can bake these by the batch, however, Harriet did not turn on the oven unless many batches of these and other delights would be ready for the baking.

INGREDIENTS:
1 CAKE OR ENVELOPE OF YEAST
4 CUPS ALL PURPOSE FLOUR SIFTED
1/2 TEASPOON SALT
1 1/4 CUP BUTTER
4 EGG YOLKS
1 TEASPOON VANILLA
1/2 CUP SOUR CREAM

FOR FILLING:
4 EGG WHITES
1 CUP GRANULATED SUGAR
1 TEASPOON VANILLA
1 CUP CHOPPED WALNUTS

PROCESS:
Blend flour, salt and butter as in a pie dough
Crumble yeast into the mixture
Beat egg yolks, blend with sour cream and vanilla
Work into balls and refrigerate

Beat egg whites until stiff and dry
Add granulated sugar and vanilla...blend well, work in finely chopped nuts

BAKING:
Preheat oven to 350
Roll out dough balls on powder sugar and cut into pie shaped wedges
Place small amounts of filling into each piece and roll up toward tapered end. Make sure tapered end is adhering
Bake 20 minutes, take out and sprinkle with powder sugar