Irmi’s Walnut Stanitzel

A cake recipe for all foodies:

The day before: make the dough.

Sift the flour into a suitable bowl and make a well in the center. Stir the egg yolks and sour cream together and pour into the flour well. Place the cold butter in small flakes on top of the flour. Knead quickly with the dough hook until smooth. Cover with plastic wrap and refrigerate for one night.

A day later, cook the filling: Whip the egg whites until stiff, sifting in the sugar, and whip until creamy. Then carefully fold in the walnuts.

Roll out the chilled dough on a floured surface about 3 mm thin, cut out circles of 7 cm ø.

Mix the egg yolks with a little water and brush the circles with the mixture. Place a small heap of the filling in the center of each circle. Fold the dough around the filling to form small bags and place them on a baking tray lined with parchment paper. If possible, put them in a cool place so that they keep their shape during baking.

Bake in a heated oven at 170 °C for about 15 minutes. Cool down.

For the glaze, mix the sifted powdered sugar with the rum (or water) until smooth. Cover the pastry cases with the glaze except for the filling and place on parchment paper to dry.

To decorate, melt the cooking chocolate, temper and fill into a parchment paper bag. A tiny tip

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