Mákos Kifli Hungarian Poppy Seed Crescents Kipfli Kip Food

MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP

Steps:

• In a large bowl, cream butter and egg yolks; add sour cream and extract.
• Mix in flour; mix until smooth.
• Gather dough into a ball.
• Turn out onto lightly floured surface.
• With palms of hands, shape dough into a smooth roll.
• Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
• Roll each piece into a ball (about the size of a walnut).
• Can be refrigerated overnight at this point.
• In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
• Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
• Remove from heat and cool.
• Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
• Preheat oven to 350°F.
• Lightly sprinkle work surface with flour or powdered sugar.
• Roll one dough ball out at a time into a circle 1/16-inch thick.
• Place 1-2 teaspoons of filling in the middle of each circle.
• Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
• Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
• In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
• Bake until lightly browned 10-15 minutes; remove to cooling racks.
• When cool, sprinkle with powdered sugar.

POPPY SEED CRESCENTS

Steps:

• To make dough: Combine eggs in a 1-cup measuring cup with enough warm water to equal 3/4 cup and transfer egg/water to large bowl and then stir in the yeast. Let stand until mixture bubbles (5 minutes).
• Whisk in 3/4 cup flour, milk, sugar and vanilla, stirring until smooth. Cover with plastic wrap and let stand in warm area 1 1/2 to 2 hours. (Batter can be refrigerated for 24 hours, stirring bubbles out of batter before refrigerating and then bring to room temperature before continuing).
• Combine remaining flour (3 cups) with salt in a large bowl. Add butter and mix, working butter into flour with fingertips--butter should remain about the size of a lima bean and not be totally incorporated into flour. (If yeast mixture is not ready to use refrigerate flour/butter mixture until ready to use).
• Pour yeast batter into flour/butter mixture, folding in using a rubber spatula, moistening the flour but not breaking up the butter. Dough will be crumbly.
• Turn dough onto floured board, patting dough into a 12 x18 inch rectangle. With a metal spatula fold right 1/3 of dough towards center, then left 1/3 over to cover. Lift folded dough up from board and sprinkle with flour. Repeat 3 more times. Cover dough with plastic wrap and refrigerate for 45 minutes or up to 24 hours before proceeding.
• To make filling: Using a food processor, combine poppy seeds, hazel nuts and raisins, mincing using of/off turns. DO NOT FORM A PASTE.
• Heat milk with sugar in a saucepan over medium heat. Add poppy seed mixture and cook until thickened, stirring constantly. Stir in lemon juice and lemon peel. Let cool.
• To make glaze: In a small bowl beat almond glaze until softened. Beat in almond extract. Gradually add egg white, mixing constantly until smooth.
• To assemble pastries: Line two baking sheets with parchment paper.
• Divide dough in half (return one half to refrigerator).
• On a floured board roll dough out to form a 7 x 30-inch rectangle. Trim dough to make dough exactly 7 x 30 and have edges even.
• Mark dough at 3-inch intervals on both long sides. Cut dough diagonally into triangles going in a zig-zag pattern from one side to the next.
• At the base of each triangle, cut 1/2 inch long slit in dough. Place one teaspoon filling on each triangle one inch from base, spread dough out slightly on each side of slit, lifting dough over filling and rolling up completely towards the point. Transfer to pastry sheet, point side down. Curve slightly o form crescents. Repeat with remaining dough and filling. Cover pastries with plastic wrap. Repeat with second half of dough and remaining filling. Let pastries rest for 30 minutes.
• Preheat oven to 400°F.
• Brush pastries with glaze, avoiding cut edges.
• Bake 10 minutes, reduce oven temp to 350°F and bake 10 more minutes or until golden brown.
• Cool on wire rack.

HUNGARIAN NUT CRESCENTS

Steps:

• In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.
• In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt.
• Combine with the flour mixture.
• Mix until smooth and the sides of the bowl are clean.
• Form into a large ball and chill, covered, overnight.
• To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
• To make egg wash mix egg yolk and few drops of water in a small bowl.
• Preheat oven to 350°.
• Sprinkle granulated sugar onto a pastry board.
• Divide the dough into six portions.
• Work with one portion at a time, refrigerating the dough you are not using.
• Roll out the dough to 1/8-inch thick and sprinkle with more sugar.
• Cut into 2 x 2-inch squares.
• Place a bit of the nut filling along one end of the square and roll up.
• Form into a crescent.
• Place seam side down on a greased cookie sheet.
• Paint with egg wash.
• Bake at 350° for 15-20 minutes.
• Remove from oven and cool on wire racks.

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.