Method
- Place the walnuts in a pan of boiling water and boil for 5 minutes. Strain the water off the nuts and when cool enough to touch take a knife and open and clearn each kernal. A knife used for opening oysters is really good.
- Chop the nuts.
- In a mixing bowl add the sugar, salt and 2 eggs. Whisk until light in colour. Add the butter, the sour cream and 600g of plain flour.
- Using the dough hook make a dough. Divide into four and roll our on a floured surface to form a dinner plate sized piece of dough.
- Cut into quarters and then each quarter into half again so 8 pieces.
- To make the filling use a mixing bowl. Put in the egg white, 100g of sugar. Whisk until soft peaks are formed.
- Add the chopped walnuts.and mix well.
- Take an eigth piece of dough. At the wide end place a spoonful of the walnut mixture and roll to form a croissant looking roll.
- Place on a greased tray covered with grease proof paper and brush with egg yolk.
- Bake at 200C until golden brown. Remove to a cooling rack and before serving sprinkle with icing sugar.
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