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  • ½ C warm water
  • 2 pkgs. dry yeast
  • 2 tsp Pioneer® Sugar
  • 1 lb. butter
  • 4 C all-purpose flour
  • 4 egg yolks, beaten
  • Pioneer® Confectioners Powdered Sugar

Filling Ingredients:

  • 1 ½ C Pioneer® Sugar
  • 4 egg whites, stiffly beaten
  • 1 T vanilla
  • 3 T butter, melted
  • 2 C nuts, finely chopped


  1. Combine water with dry yeast and Pioneer® Sugar; set aside to rise.
  2. Mix butter and flour together like you would a pie crust; add egg yolks and mix well. Add yeast mixture and blend together well. Dough will be sticky.
  3. Make small balls the size of walnuts and place on cookie sheet or large platter. Place in the refrigerator for about 3 hours or overnight (should be thoroughly chilled).
  4. Preheat oven to 350° F. Lightly grease cookie sheets; set aside.

Filling Directions:

  1. Beat egg whites until stiff, adding in Pioneer® Sugar and vanilla while mixing.
  2. Add in butter and nuts, stir together to make a smooth paste.
  3. Sprinkle work area with Pioneer® Confectioners Powdered Sugar and roll out the balls of dough.
  4. Place a scant teaspoon of filling across the edge of a dough round and roll loosely, sealing the edges slightly. Place as a crescent shape on prepared sheets.
  5. Bake for about 12-15 minutes or until lightly browned.
2 votes, 3.00 avg. rating (63% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.