Kifli : Traditional Hungarian Pastry

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Marrott, Stephanie
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In a mixing bowl you will add the egg yolks first and then stir in vanilla and add the sour cream. Be sure to mix these ingredients well.

Sift the sugar and the flour. You will then cut in the butter and margarine. Make a well in the flour mixture. In the well, add the egg mixture to form a dough.

You will then work with the dough mixture to shape it into a log shape.

Divide dough into 6-8 pieces. Cover the dough pieces with saran wrap and refrigerate for about 4 hours.

Work with the refrigerated dough by rolling out the pieces to about 1/8 inch thick. It is recommended that you use a round cookie cutter about 3 inches in diameter.

Place 1 teaspoon of your fruit or nut filling In the center of each round dough piece. Fold the filled dough in half. Use a butter knife to seal the open end of the filled dough.

Place on a non-stick baking pan. Form a crescent with each piece by twisting each end. Use a pastry brush to brush the egg wash across the crescent tops.

Bake for approximatelly 10 minutes in a 400 degree preheated oven. We always use confectioners' sugar through a sieve to sprinkle on top of the finished kifli. Yumm Yumm.

Dough
4 cups flour
2 cups butter or margarine
4 egg yolks
3/4 cup powered sugar
1 cup sour cream

Filling
1 1/4 pounds almonds, ground fine
1 cup sugar
1/2 cup milk
1 tablespoon almond extract

Make dough, blending with pastry cutter or fork. Mix flour and margarine, then add the egg yolks, mixing well. Add sour cream and powdered sugar; knead dough until smooth, adding more flour if it sticks to surfaces. Refrigerate for 1/2 hour.

Roll out 1/4 of the dough at a time. Keeping the rest of it refrigerated until ready to use. Roll to 16-inches by 12-inches and about 1/8-inch thickness. With pastry wheel, cut in 2-inch squares.

Place a rounded teaspoon of filling in center of each square. Bring opposite corners together to overlap in the center and pinch closed. Brush with beaten egg, after being placed on a cookie sheet.

Bake at 400 degrees for 10 to 12 minutes, until golden brown. Roll in powdered sugar. Let cool and enjoy.

Yield: About 16 dozen cookies

1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.

Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.

To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside.

On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart.

Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling. --christmas-cookies.com

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Kifli : Traditional Hungarian Pastry was originally created on February 2, 2008.
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