Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 package yeast
- 2 cups sifted flour
- 1/2 cup margarine
- 2 egg yolks
- 1/2 cup sour cream
- Confectioners’ sugar
- Melted margarine
- ==
Directions
Put sifted flour into large mixing bowl.
Mix in yeast.
Cut in margarine with pastry blender until mixture is crumbly.
Add egg yolks and sour cream; mix well.
Form into a ball.
On lightly floured board, knead until smooth, 5 to 10 minutes.
Divide dough into 3 equal parts.
Wrap in wax paper.
Chill in refrigerator at least 1 hour.
On a board sprinkled with confectioners' sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
Fill wide end of each wedge with 1 tablespoon walnut filling.
Roll up from wide end to point.
Place on greased baking sheet, curving ends to form crescent shape.
Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners' sugar.
Makes 2 dozen cookies.