Hungarian Walnut Cookies (Kifli)

Angel | | posted 12-21-1999 9:54 PM

Kifli (Hungarian Walnut Cookies)
Yield: 6 Dozen

4 3/4 cups Unsifted all-purpose flour
2 cups Butter or margarine
4 large Egg yolks, slightly beaten
1 cup Sour cream

1 1/4 lb Shelled walnuts (about 5 Cups), ground
1 cup Granulated sugar
1/2 cup Milk
1 tbl. Almond extract

1 large Egg, beaten
Confectioners' sugar

Make dough: in a large bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until mixture resembles coarse crumbs. Add egg yolks and sour cream; stir with a fork until combined.

Turn dough out onto a lightly floured board or pastry cloth. Knead dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour. If desired, wrap dough in plastic wrap and refrigerate.

Make filling: in a medium-sized bowl, place ground walnuts, granulated sugar, milk and almond extract. Using a wooden spoon, stir in walnut mixture until ingredients are thoroughly combined.

Preheat oven to 400F. Grease baking sheets with solid vegetable shortening.

To shape Kifli: divide dough into quarters; wrap three of quarters separately in plastic wrap and set aside. On a lightly floured surface, roll out remaining quarter of dough to a 15" x 12" rectangle that is 1/8" thick.

Using a pastry wheel, cut rectangle of dough into 3-inch squares. Place a heaping teaspoon of walnut filling in center of each square; bring one corner of dough over filling to opposite corner; pinch edges together.

Place Kifli on baking sheets; brush with beaten egg. Bake for 10 minutes or until cookies are golden brown. Remove from baking sheet. Fill bottom of a pie place with confectioners' sugar. Roll Kifli in sugar. Let cool on wire racks. Repeat steps with remaining three quarters of dough.

Source: McCall's Cooking School: Desserts/Cookies

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