Scald milk and cool to a safe temperature for yeast.

Melt shortening in a separate pot.

Beat eggs.

Dissolve yeast in the warm milk.

Add melted shortening and beaten eggs to the yeast mixture.

Gradually add flour, kneading the dough after each addition.

Cover the dough and refrigerate overnight.

To prepare the filling, combine ground walnuts, sugar, butter, honey, and condensed milk in a saucepan.

Bring the filling mixture to a boil.

Add beaten eggs to the filling and cook for 2 minutes, then remove from heat.

Preheat oven to 375°F (190°C).

Roll out manageable portions of the dough very thinly on a surface dusted with powdered sugar.

Cut the dough into 3x3 inch squares.

Place 1 teaspoon of filling in one corner of each dough square.

Roll up the dough square, starting at the corner with the filling, and seal the edges.

Place the rolled pastries on a greased cookie sheet.

Sprinkle the pastries with powdered sugar.

Bake for 15-20 minutes, or until lightly browned.