Kifli Cookies Food

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.

KIFLI (CRESCENT COOKIES)

Steps:

• DOUGH:
• Blend flour and butter thoroughly using a pastry blender if desired.
• Add egg yolks and yeast cake which has been dissolved in cream.
• Add sugar and vanilla.
• Chill dough if it is too soft to roll out easily.
• Divide into 2 parts and roll each into a 12-inch circle or larger. Cut into 16 or more pie-shaped pieces.
• Place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up.
• Place on greased baking sheet, point underneath. Let stand for 20 minutes.
• Brush top of crescents with beaten egg.
• Bake at 350°F for 15 to 18 minutes or until light brown on bottom.
• FILLING:.
• Mix all ingredients listed for filling together, mixing well.

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.

KIFLIE, HUNGARIAN COOKIES

Steps:

• Lay out puff pastry on floured board.
• Combine grated walnuts and the sugars, mix thoroughly.
• Add cream until mixture is a thin paste, spreadable but not runny.
• Form cookies.
• Method 1. spread filling on top of pastry, edge to edge in one direction but leave 1 inch uncovered on both edges in the other direction.
• Starting with an uncovered edge roll the pastry into a cylinder. Wet the uncovered edge when you reach it and seal it to the side.
• Place rolled dough in freezer for no more than 20 minutes to firm it for cutting.
• Cut dough cylinder into 1/2 inch circles and place on greased cookie sheet.
• Method 2. Cut pastry sheets into squares 2 inches by 2 inches.
• Place a 12 teaspoon of the filling into the center of the square and bring two opposite points of the square together over the top of the filling.
• Either method, bake cookies at 425 degrees Fahrenheit for 12 minutes. .
• Allow to cool and enjoy.

KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)

Steps:

• Preheat oven to 350 degrees.
• Butter and flour bottom and sides of a 9-by 13-inch cake pan.
• In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
• Add egg yolks, one at a time, and beat until fluffy.
• Add vanilla, lemon rind and lemon juice and beat to combine.
• Gradually add in baking powder and flour.
• In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
• Fold egg whites into batter.
• Gently spread batter into prepared pan.
• Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
• Remove to a wire rack.
• Cool until cake shrinks away from sides of pan (about 15 minutes).
• With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
• Remove from pan and repeat (you can eat the oval scraps;).
• Cool crescents completely and dust with powdered sugar.
• Store in a tightly covered container for up to 2 days.

VANILLA KIFLI -- A VANILLA COOKIE (HUNGARY)

Steps:

• In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour.
• Form the dough into a ball & let it stand at room temperature for 2 hours.
• Preheat oven to 375 degrees F.
• To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart.
• Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking.
• While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely.
• In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.

KIFLE - YUGOSLAVIAN WALNUT COOKIES

Steps:

• Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly.
• Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
• Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside.
• On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
• Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
• Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.