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|Ground walnuts||1 Cup (16 tbs)|
|Currants/Raisins||1 Cup (16 tbs)|
|Unbleached all purpose flour||3 1⁄2 Cup (56 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsalted butter||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
Serving size: Complete recipe
Calories 5535 Calories from Fat 2631
% Daily Value*
Total Fat 302 g465%
Saturated Fat 147.7 g738.7%
Trans Fat 0 g
Cholesterol 1202.6 mg
Sodium 1610.9 mg67.1%
Total Carbohydrates 643 g214.3%
Dietary Fiber 32.3 g129.3%
Sugars 245.8 g
Protein 88 g176.3%
Vitamin A 151.1% Vitamin C 79.9%
Calcium 123.9% Iron 174.5%
*Based on a 2000 Calorie diet
For dough: Combine 3 1/2 cups flour with sugar, butter, eggs, honey, baking powder and salt in large bowl, adding more flour as necessary to make pliable dough.
Divide dough into thirds.
Flatten into discs between sheets of waxed paper.
Refrigerate at least 2 hours.
Preheat oven to 350Â°F.
Grease and flour baking sheet, shaking off excess flour.
Remove one batch of dough from refrigerator.
Roll out into 12-inch circle.
Brush generously with melted butter.
Sprinkle with 1/3 cinnamon mixture; pat mixture into dough.
Drizzle a little more butter over top.
Cut into 16 wedges using pizza cutter or very sharp knife.
Roll each triangle up from outside edge to point.
Arrange on prepared baking sheet point side down.
Bake until golden, about 15 to 18 minutes, watching carefully to prevent burning.
Let cool on wire rack.
Repeat with remaining dough.