👩🍳 Instructions:
1. Make the dough:
In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until crumbly. Mix in sour cream and egg yolk. Knead lightly just until the dough comes together. Do not overwork.
Wrap in plastic wrap and chill for at least 30 minutes.
2. Prepare the walnut filling:
In a small bowl, mix ground walnuts, sugar, vanilla, and enough milk or sour cream to form a soft, spreadable paste.
3. Shape the cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Roll out the chilled dough on a lightly floured surface to about ⅛-inch thick. Cut into 2.5 to 3-inch squares.
Place a small amount of walnut filling in the center of each square. Roll up like a mini croissant or crescent, tucking in the sides slightly.
4. Bake:
Place on prepared baking sheet and bake for 15–18 minutes, or until pale golden.
5. Dust with sugar:
While still warm, roll or generously dust cookies with powdered sugar. Let cool completely.
🌟 Tips:
- You can freeze the dough or baked cookies.
- Substitute ground poppy seeds, apricot jam, or plum jam (szilvalekvár) for a variation on the filling.
- These cookies improve in flavor the next day!
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