Keeflees Food

KEEFLEES

Steps:

• 1. 350 degrees
• 2. NUT FILLING......... Boil water and sugar, till ball forms in water or 225 degrees. Add Karo and nuts. Cook about 5 minutes. Sit aside to cool.
• 3. Cookie dough.... Mix together till crumbly, flour and butter, use your hands.
• 4. Add whipping cream, eggs, baking powder, sugar, vanilla and salt. Mix till it picks up itself. (smooth as a baby's bottom).
• 5. Roll out thin and cut into 3 inch squares. Put nut filling on the dough, not to much or it will make its way out of the cookie. Now roll the dough like a crescent roll. Then take the cookie and fold the ends in toward each other, it'll look like a shrimp.
• 6. Place on parchment paper on a cookie sheet. about an inch apart.(this will save you time if the filling comes out and bakes on sheet) Brush with egg white before putting in oven.
• 7. Bake at 350 for 15-20 minutes until golden brown.
• 8. Remove from oven and roll in powder sugar. Store in plastic bag sealed.

KEEFLEES RECIPE

Steps:

• In a large bowl, sift together the flour and baking powder. Using a pastry cutter or fork, cut the cream cheese into the flour mixture, and then work in the butter. Add the whipping cream and vanilla and mix to make a smooth dough, being careful not to overmix.
• Form the mixture into small walnut-size balls (about 2 teaspoons dough per ball). They may be a bit sticky, but don't add flour. Put them into a bowl, cover with plastic, and chill overnight.
• In the bowl of a food processor, combine the walnuts, sugar, raisins, grated lemon peel and beaten egg white. Pulse to finely grind.
• Heat the oven to 400 degrees. Roll out the balls on a well-floured board to make 4-by-3-inch rectangles. Take a generous teaspoon of the nut mixture and form it into a pencil-shaped log, almost the length of the cookie dough. Place it along the edge of one of the wide sides of a rectangle and roll up the pastry around it. Form the pastry into a crescent shape and turn the ends under, sealing them closed. Continue this way until all balls are made into crescents. The balls should remain cool. Should they become warm, keep them in the refrigerator until you are ready to make the next ball.
• Bake until set, 15 to 20 minutes. Dust with powdered sugar while still warm.

HUNGARIAN KIFFLES

Steps:

• Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
• Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• Bake in the preheated oven until light brown, 10 to 15 minutes.

KIFLIES

Steps:

• Mix flour and butter until mixture is like cornmeal.
• Beat together sour cream, egg yolks, lemon rind and sugar, add to flour mixture.
• Knead the dough until smooth and elastic. Dough will have a satiny appearance and all the dough will come off your hands. Knead at least 20 minutes. The longer you work the dough the flakier the finished product will be. Do not cheat on kneading time.
• Pinch off pieces of dough no larger than a walnut and form into balls. Place balls side by side in a cake pan. Separate layers with wax paper. This should make about 85 balls.
• Cover tightly with aluminum foil and refrigerate overnight. (Dough balls may be frozen for up to 6 months. Freezing seems to make the dough even more tender when baked. Thaw in refrigerator overnight, not at room temperature.)
• Remove 1 dozen balls from the refrigerator at a time. If dough is too warm or too cold it is difficult to roll out. Roll each ball into a 4" circle. Circles will be tissue paper thin. Use as little flour as possible to keep dough from sticking to pastry board. It is best to make a mixture of 6 tablespoons flour and 2 tablespoons confectioners' sugar for sprinkling the board.
• Lay rolled out circles of pastry on a large tray just barely overlapping so they will not stick together. Use waxed paper between layers. When a dozen balls have been rolled, refrigerate the tray so dough does not become too soft. If this happens kieflies will not be attractive.
• It is easier to assemble if you roll out about 36 balls, fill and bake. All the balls may be rolled at one time, but keep pastry circles refrigerated until ready to fill. Work with only as many circles as will it an one cookie sheet at a time.
• To assemble kieflies, place a semi-heaping tablespoon of filling across the middle of each circle, but not quite to the edge. Fold 1/3 of the dough over filling, overlapping about half way; fold the remaining 1/3 of the dough so it overlaps the first 1/3. Use a gentle hand when overlapping the filling so that when it bakes the filling will have room to expand. Shape the rolls into crescents, using thumbs and fingers. When forming the crescents the edges might curl up slightly. Do not try to smooth out the dough. To do so would not allow the dough to expand and become flaky.
• Always place filled kieflies on a cool, ungreased cookie sheet. Bake no more than 1 sheet at a time. Preheat oven to 400 degrees, reduce heat to 375 degrees and bake 10 to 12 minutes or only until lightly browned.
• While kieflies are still warm generously coat with confectioners' sugar by sprinkling it through a small sieve or shaker.
• Filling; Beat egg whites until stiff peaks form. Gradually beat in confectioners' sugar and lemon juice. Use a spatula to fold in ground nuts until thoroughly blended. If filling seems a bit "weepy" add about 3 crushed graham crackers.
• NOTE Kieflies will keep up to a week if kept in a cool spot. DO NOT cover tightly.
• These kieflies freeze beautifully. They will thaw at room temperature (uncovered) in about 3 hours. Freshen with confectioners' sugar when ready to serve.