Can someone explain the eggwhites in Eastern European nut cookies/rolls?

M

marilynfl

Moderator
I remember seeing my mom use it for her nut horns and nut rolls and the Yugoslavian nut horns I'm planning to make for a friend also uses them.

But why? Is it a liquid that binds the nuts & dries out when baked, but doesn't harden nor gets greasy?

Also, I've never used a yeast recipe that goes directly from "add yeast, make dough" to "use." Doesn't most yeast need to have a rising time? Because the baking time hardly seems long enough to do anything. Even yeast pancakes rise overnight.

 
The eggs are for texture & to hold the paste together & keep the nuts from all falling out

When you bite into them. It makes kind of a "nougatty" filling. I looked and did find other similar recipes wher the yeast is used with no rising time. It might give a lttle onen rise & puffiness, but probably more for the flavor.

 
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