WALNUT WALKAWAYS

Preheat oven to 375 degrees.

    1        package (or 2 teaspoons) active dry yeast
    1        teaspoon sugar
    1/4     cup warm water (110 degrees)
    2        cups all purpose flour
    1/8     teaspoon salt
    3/4     cup (1 1/2 stick) unsalted cold butter
    1        large egg, lightly beaten
    5        ounces cream cheese (softened)
    1/2     cup sugar
              grated peel of 1 small orange
              grated peel of 1 medium lemon
    1/2     cup finely chopped walnuts
              powdered sugar

Mix the yeast and teaspoon of sugar in warm water and let stand until foamy—5-10 minutes. Place the knife blade in the bowl of your food processor. Add the flour and salt and pulse a few times to mix. Cut the butter into tablespoon size chunks, add to the flour mixture and pulse until the mixture resembles coarse crumbs. Add the yeast mixture and egg, then process just until the dough forms a ball. Do not over process! (If working by hand, combine flour and salt in a mixing bowl and cut in butter until the mixture resembles coarse crumbs, add yeast mixture and egg, then stir with a fork until the mixture comes together.) Put the dough ball in a bowl, cover with plastic wrap and refrigerate for an hour.

Meanwhile, beat the cream cheese, sugar, orange & lemon peel until light and fluffy.

Divide the dough into two pieces, and roll out each piece on a floured pastry cloth to form a 13” X 9” rectangle. Spread half the cream cheese mixture on each rectangle then sprinkle each with the nuts, reserving 2 tablespoons. Roll each up jellyroll fashion starting with the long side. Place the seam side down on a lightly greased cookie sheet. Cut each roll halfway through lengthwise with a sharp knife and sprinkle with the remaining nuts. Bake at 375 degrees for 20 to 25 minutes. Cool. Sprinkle with powdered sugar. Slice each roll on the diagonal into 1 inch wide pieces.  Makes about 24 cookies.


"A friend gave me this recipe over 35 years ago. I have modified and updated it somewhat over the years. It never fails to please."

David Kobos