Crispy nut swirls

1 Servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
¼ cup Warm water
2½ cup All purpose flour; (up to 3)
¼ cup Sugar
1½ teaspoon Salt
½ cup Shortening
1 cup Creamed small-curd cottage cheese
1 Egg; slightly beaten

Directions

Filling: ¼ cup confectioners' sugar ⅓ cup butter or margarine, melted 1 cup firmly packed brown sugar 1 cup ground nuts 1 teaspoon vanilla extract Soften yeast in warm water. Sift 2 cups flour with sugar and salt into mixing bowl. Cut in shortening until particles are the size of small peas.

Blend in cottage cheese, egg and yeast. Gradually add ½ to 1 cup flour to make a stiff dough. Knead on well-floured surface until dough is no longer sticky, 3 to 5 minutes. Cover while preparing filling by combining ingredients.

Roll out dough on floured surface to a 20 x 14-inch rectangle. Spread dough with filling. Roll the two 14-inch sides toward each other until they meet in center of rectangle. Cut into ½-inch slices. Twist each slice once to resemble an "5"; place on greased cookie sheets. Cover; let rise in warm place until doubled, 1 to 1-½ hours. Bake at 375 degrees for 12 to 15 minutes, until golden brown. Sprinkle warm rolls with confectioners' sugar.

YIELD: ABOUT 24

Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.

Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997

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