Hungarian Nutty Cones

Name: Hungarian Nutty Cones
Ingredients: 560 g flour; 25 ml baking powder; 2 ml salt; 20 ml butter; 2 egg yolks; 250 ml sour cream; 5 ml vanilla essence; 175 ml milk; 3 egg whites; 210 g caster sugar; 100 g chopped nuts; 5 ml vanilla essence; 1 egg yolk; icing sugar, for rolling

14 ingredients

15 steps

Ingredients

560 g flour
25 ml baking powder
2 ml salt
20 ml butter
2 egg yolks
250 ml sour cream
5 ml vanilla essence
175 ml milk
3 egg whites
210 g caster sugar
100 g chopped nuts
5 ml vanilla essence
1 egg yolk
icing sugar, for rolling

Directions

1

Preheat the oven to 200C Spray a few large baking sheets with non-stick spray.
2

Sift the flour, baking powder and salt together.
3

Rub in the butter.
4

Add the egg yolks, sour cream, vanilla essence and just enough milk to form a soft dough which is easy to roll.
5

Blend the ingredients with a spatula until just mixed.
6

Divide the dough into 5 individual pieces.
7

On a floured surface, roll out each piece till 2mm thick.
8

Cut out a circle, 23 cm in diamter from each piece of dough and cut each circle into 8 wedges.
9

Whisk the egg whites till soft peaks are formed.
10

Add the castor sugar by the spoonful, beating well after each addition.
11

Add the nuts and vanilla essence and mix lightly.
12

Spoon about 5ml of the filling onto each pastry wedge and roll up the wedge, starting at the wide end.
13

Arrange the cones on the prepared baking sheets and brush with the whisked egg yolk.
14

Bake for about 15 minutes or till done and golden brown.
15

Roll in icing sugar while still warm.