Recipes from Italy :: Italian Desserts
Posted by kdipaolo at recipegoldmine.com May 14, 2001
Dough
1 pkg. active dry yeast (regular, not rapid rise)
3 Tbsp. warm water (110 to 115 degrees fahrenheit)
4 c. flour
1/2 tsp. salt
1 1/4 (one and one-fourth) c. (2 1/2 sticks) butter, softened
3 egg yolks
1/2 c. sour cream
1 tsp. vanilla extract
Powdered sugar
Filling
3 egg whites
1 c. sugar
1/2 c. finely chopped pecans
1 tsp. vanilla extract
Powdered sugar
For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream, vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 in. thickness (slightly thinner than pie dough, more like noodle dough).
Cut dough into a circle approximately 8 in. in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
Cut each circle of dough into 16 triangular pieces or wedges.
For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
Spread 1/2 tsp. filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
Bake in a 350 degrees fahrenheit oven 10 to 12 mins., or until slightly browned on bottom. Immediately transfer to racks to cool.
Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.
