Rolled Cookies Hungarian Kifli

posted by Sue Freeman 09-26-98 7:09 PM

Hungarian Kifli

6 cups sifted flour
1/2 c lard
1/2 lb. butter use the combination of lard and butter too... don't use all butter.. they will burn easily
2 egg yolks
1 whole egg
1/2 large can of evaporated milk
1 cake of yeast

Crumble yeast finely into powder and work in shortening like pie dough. Add egg yolks, whole egg and milk. Work with
hands until dough pulls from side of board. I do this on the board. Make a well and add the egg and milk and gradually add flour mixture from sides and work in carefully.

Form balls the size of nickles and chill for one day. Roll out very thinly and add 1/2 tsp nut filling or fruit filling and form into crescents. Roll out with powdered sugar not flour.

You can also form into 4 small parts and chill. Then roll out into a rectangle and cut into 2" squares. Fill the center with filling and fold over two sides to the center and seal with a little egg white

Bake at 375 for 15 to 20 minutes

Nut filling recipe

2 12 oz pkgs ground walnuts
1 cup powdered sugar
4 egg whites stiffly beaten


4 cups sifted flour
2 cups unsalted butter
4 egg yolks, slightly beaten
1 cup dairy sour cream
1 1/4 lb. ground walnuts
1 cup granulated sugar
1/2 cup milk
1 T almond extract

1 egg beaten
confectioner's sugar

1. Make dough:
PLace flour in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add egg yolks
ad sour cream; stir until combined. Turn out on lightly floured surface and knead until dough is smooth and can be
shaped into a ball. If too sticky, knead in more four. Dough can be refridgerated until ready to use.

2. Make filling: In medium bowl; combine nuts, granulated sugar, milk and almond extract; blend well

3. Preheat oven to 400. Grease cookie sheets or use parchment paper.

4. To shape kifli: On lightly floured surface, roll out a quarter of the dough to measure 16 x 12 inches. i and 1/8th
inch thick. With a pastry wheel cut into 2 inch squares.

5. Place a generous 1/2 tsp filling in center of square and then bring opposite corners together, overlaping, over
filling. Pinch edges together to seal. Place on cookie sheets and brush lightly with egg.

6. Bake 10 to 12 minutes or until golden brown. Remove and roll in confectioner's sugar. Let cool on wire rack and
then sprinkle with more confectioners sugar when cooled.

Personally I only remove a quarter of the dough and leave the rest in the fridge until ready. It is important to keep
chilled and after rolling out put into oven immediately after filling. It works much better this way.

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