Virginia Sauers Hungarian Kifli Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
4 cup: Sifted all-purpose flour,
1 lbs: (4 sticks) unsalted butter, cold
1 package: (8-ounce) cream cheese, cold
Powdered sugar,
FILLING
1: Stick, (1/4-pound) (8 tablespoons) unsalted butter
1 cup: Granulated sugar,
1 1/2 tbsp: Freshly squeezed lemon juice,
1 1/2 lbs: , (6 cups) finely chopped walnuts
Directions:
This was originally posted by Virginia Sauer and is wonderful.
~- Several hours (or a day) before you are going to bake these, make dough:
. Sift flour into large mixing bowl. . Using pastry blender or two knives,
cut in 1 pound of the butter butter and the cream cheese until mixture
resembles large flakes of cornmeal, with several pieces the size of small
peas. . Form into a large bowl. . Encase in plastic wrap and refrigerate
for several hours. (Overnight is fine.)
~- When ready to bake, preheat oven to 350 degrees F.
~- Make filling: . Put remaining 1 stick butter into 3-quart saucepan. .
Cook over low heat until melted. . Turn off flame under pot. . Add
granulated sugar and lemon juice. Using wooden spoon, stir until smooth. .
Add walnuts. Continue mixing until thoroughly blended. . Set aside for
filling.
~- Prepare pastries: . Sprinkle powdered sugar over working surface. . Roll
cold dough between palms of hands into approximately 96 walnut-sized balls.
. Using rolling pin, flatten each ball of dough into a circle approximately
3 1/2 inches in diameter. . Place 1 heaping teaspoonful walnut filling in
center of each ball of dough. . Roll each ball of dough into a log (jelly
roll fashion). . Gently shape dough into a crescent. . Arrange on ungreased
cookie sheets.
~- Bake until golden (approximately 15 minutes). Be careful not to
overbake.
~- Using a spatula, transfer cookies to wire rack.
~- Generously sprinkle with powdered sugar.
~- Set aside to cool.
~- Serve warm or at room temperature.
Yield: 8 dozen
NB: Although these cookies do not keep well, they can be stored in airtight
containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle
with powdered sugar, and serve warm.
Posted to EAT-L Digest by Mary Hathaway on Mar 9,
1998
Source from luhu.jp
~- Several hours (or a day) before you are going to bake these, make dough:
. Sift flour into large mixing bowl. . Using pastry blender or two knives,
cut in 1 pound of the butter butter and the cream cheese until mixture
resembles large flakes of cornmeal, with several pieces the size of small
peas. . Form into a large bowl. . Encase in plastic wrap and refrigerate
for several hours. (Overnight is fine.)
~- When ready to bake, preheat oven to 350 degrees F.
~- Make filling: . Put remaining 1 stick butter into 3-quart saucepan. .
Cook over low heat until melted. . Turn off flame under pot. . Add
granulated sugar and lemon juice. Using wooden spoon, stir until smooth. .
Add walnuts. Continue mixing until thoroughly blended. . Set aside for
filling.
~- Prepare pastries: . Sprinkle powdered sugar over working surface. . Roll
cold dough between palms of hands into approximately 96 walnut-sized balls.
. Using rolling pin, flatten each ball of dough into a circle approximately
3 1/2 inches in diameter. . Place 1 heaping teaspoonful walnut filling in
center of each ball of dough. . Roll each ball of dough into a log (jelly
roll fashion). . Gently shape dough into a crescent. . Arrange on ungreased
cookie sheets.
~- Bake until golden (approximately 15 minutes). Be careful not to
overbake.
~- Using a spatula, transfer cookies to wire rack.
~- Generously sprinkle with powdered sugar.
~- Set aside to cool.
~- Serve warm or at room temperature.
Yield: 8 dozen
NB: Although these cookies do not keep well, they can be stored in airtight
containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle
with powdered sugar, and serve warm.
Posted to EAT-L Digest by Mary Hathaway
1998
Source from luhu.jp
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