Recipe - Strudelettes

1 One fourth cup Sifted flour
3 Egg whites
One half cup Butter
One half cup Sugar
3 Egg yolks; beaten
1 cup Ground walnuts
1 teaspoon Lemon rind
Powdered sugar
1 tablespoon Lemon juice

Sift flour into a medium bowl, cut in butter with pastry blender or 2
knives, until mixture is crumbly. Stir in mixture of egg yolks, lemon rind,
andlemon juice; blend lightly wit fork to form a dough. Divide and shape
into 24 small balls; place inshallow pan; chill at least 4 hours.

Beat egg whites until foamy in medium bowl; beat in sugar, 1 T. at a time,
until mixture stands in stiff peaks; fold in ground walnuts. Roll out each
ball of dough to a 4" round on a lightly floured pastry cloth or board.
Spread each circle with 2 T. of nut mixture. Roll up, jelly roll fashion;
arrange seam side down, on ungreased cookie sheet. Bake at 350 degrees for
15 minutes or until golden; cool on wire racks. Slice each diagonally into
3 pieces; sprinkle with powdered sugar.

Posted to BakeryShoppe Digest V1 #483 by gerri gerri@kc.net on Jan 01,
1998