Nut Rolls

Dough Recipe

Cream together:

1 box (8 ounce) Philadelphia Cream Cheese

1/2 cup of sugar

1/2 cup of butter

2 egg yokes (reserve whites for nut filling)

Mix together:

2 1/2 cups of flour

1 teaspoon of baking powder

1/2 teaspoon of salt

Add creamed mixture to dry mixture and form into balls.  Cover loosely and refrigerate overnight.

Filling Recipe

2 cups of sugar

32 ounces of walnuts ground fine

2 eggs

2 teaspoons of vanilla

Mix by adding a tablespoon or two of water as necessary to get a good consistency.  Fold in the whipped egg whites and also refrigerate this mixture until tomorrow.

Directions:

I flour the surface and then roll out the dough thin.  Cut the dough into rectangles approximately 2" x 2" before spreading nut filling on and rolling up. Roll in white sugar before baking on parchment paper.  

NOTE: I find that adding a bit of water and stirring up the nut filling before spreading it is helpful.

Bake at 375 for 9 minutes. Move to cooling on racks as soon as they can be moved. Cool completely and store in airtight container.