Mini Quick Polish Nutrolls
Make the walnut filling first so that it has time to cool fully before using. Mix all ingredients in a saucepan and bring to a boil. Turn down heat and simmer for about 5 minutes, stirring occasionally. Cool to room temperature before spreading on the rolled out dough. Reserve at least 2 egg whites for the icing mixture.
Blend the butter, egg whites and vanilla extract in a bowl. Gradually stir in the powdered sugar. Adjust with a little water or powdered sugar as necessary for a smooth creamy texture. Set aside.
Preheat oven to 350 degrees.
Roll out the crescent rolls in rectangles of 2. Place walnut filling on 3/4 of the dough as shown.
Start rolling from the filling end like this...
Continue Rolling...
Once rolled up, slice each roll into 4 equal pieces by making one cut down the center and then two other cuts between the center and ends.
Place dough rolls flat on parchment paper and bake at 350 degrees for 15-20 minutes, or until crescent is cooked all the way through.
Let the nutrolls cook for 2-3 minutes. While the nutrolls are still warm, spread icing generously. Serve warm.
