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Pillowy Vesche

Another nostalgic cookie for your files! This one is light and airy and sure to conquer any sweet tooth!!
Course: Dessert
Cuisine: Italian
Servings: 48 cookies

Ingredients

  • 6 eggs separated
  • ½ tsp cream of tartar
  • cups granulated sugar
  • 2 cups finely chopped walnuts
  • 1 cup butter at room temperature
  • 1 pkg 8 oz/226 g cream cheese, softened
  • 2 cups all-purpose flour plus more for rolling
  • Icing/powdered sugar for dusting

Instructions

  • Preheat oven to 325°F. Line two large baking sheets with parchment paper.
  • In the bowl of an electric mixer, whisk egg whites and cream of tartar until eggs begins to get fluffy; gently sprinkle in sugar and keep whisking until stiff, glossy peaks form.
  • Scrape into another bowl and gently fold in the walnuts; set aside.
  • In the same mixer bowl, cream butter and cream cheese until combine. Add egg yolks and continue mixing until smooth. Add flour and mix until it forms a sticky dough.
  • Turn dough out onto a well-floured surface and gently bring it together to form a ball. Scoop out dough by large tablespoonfuls and roll into balls.
  • With a well-floured rolling pin, roll the first pieces into a circle that is about 5 inches in diameter. Place a tablespoon of egg white filling in the center and roll the pastry around the filling to form a log and then pinch the sides closed. Place on the prepared baking sheets and continue with the remaining dough/filling.
  • Place the first baking sheet in the freezer while you prepare the next batch. When you fill the second baking sheet, put the first batch from the freezer into the oven and place the second tray into the freezer to chill until ready.
  • Once baked, set aside baking sheet to cool and bake the second tray.
  • Once cookies have cooled completely, dust with icing sugar and serve.
  • Store cookies in an airtight container for up to a week. Unbaked cookies can be frozen for up to 2 months.

Notes

You’ll likely have some egg white filling left over. Spread it onto one of the baking sheets and bake in the low (300°F) oven until hardened (about 15 to 20 minutes), similar to a pavlova.