Almond Pastries

One of my classmates in graduate school brought these to class one day. Hers turned out prettier than mine, but mine are every bit as tasty. Mary S. — if you ever run across this — know that we make these every year and think of you with gratitude.

Filling

Mix together:

2 C sugar
6 T flour
1/2 t salt
2 T almond extract
4 egg yolks (save the whites)
1 C chopped walnuts
4-6 T milk - add until mixture looks like a thick pudding

Crust

In a separate bowl cut together:

1 C butter
2 2/3 C flour
1 t salt
9 T cold milk

It will be crumbly and messy.
Divide into three equal parts.

Assembly

Roll out one section of dough into about a 14 by 9 inch sheet.

Spread 1/3 of the filling onto the dough, leaving 1/2 inch margins.

Fold the short ends in just 1/2 inch (you don't want filling oozing out the ends.

Set your baking dish next to your pastry and adjust the short end folds as necessary to align with the baking dish length.

Then fold the long sides in to about one inch per fold.

There is still probably some exposed filling, so fold the top and the bottom again until they meet.

Set into a greased and floured glass 9 x 13 baking dish. Alternately, line your baking dish with parchment paper.

Repeat with the other dough portions.

Brush the tops with egg whites and sprinkle with white sugar.

Bake at 350 for about 30 minutes until everything is golden. Let cool for no more than 5 minutes and then loosen the edges of each roll. Take out of pan and let cool again for no more than 5 minutes. Cut at a slant into 1 inch strips. Eat the stubby little ends yourself.