This recipe can be halved to make a smaller amount!

In first bowl mix:
6 cups flour
1 lb. shortening

Insecond bowl mix:
2 cakes yeast, dissolved in 1/2 cup lukewarm water
6 egg yolks
Pinch of salt
1 tsp. grated lemon rind
3/4 to 1 cup milk

Mix together both mixtures. Place in wet towel in refrigerator until it rises,about 2 1/2 hours. Take part of dough (keep rest of dough cold), pinch off walnut-size pieces, roll out each on sugared board to about 2-1/2” rounds.Spread with 1 tsp. filling, roll up as for jelly roll and shape into crescents.Place on baking sheet. Bake at 350 degrees until light brown. Remove from panwhile still hot, as sugar will stick to pan. Place on wax paper to cool.

Nut Filling: 2 lbs. Ground walnuts, 6 egg whites, 3 cupssugar, milk (enough to give spreading consistency), and 1 lemon rind or 1 tsp.vanilla for flavoring. Mix together until thick, yet pliable enough to spread. (Be sure to cut in half if you are making less dough.)

Fromthe Columbus Hungarian Reformed Cookbook recipes by Elizabeth Gage