Kifli Recipes

Steps:

• In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
• in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
• Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

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.

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.

Steps:

• For dough:.
• Cut butter into flour.
• Mix egg yolks with sour cream and add to flour mix.
• Mix well.
• Divide dough into 6 or 8 parts.
• Flatten each into small patty shape.
• Wrap each patty in plastic wrap and chill at least 6 hours or overnight.
• For filling:.
• Combine nuts, sugars, and lemon rind and set aside.
• Beat egg whites a little with a fork and set aside.
• To assemble:.
• Remove one patty at a time from fridge and roll out on a floured board to a 9" circle.
• Now smear some egg white over the circle of dough.
• Sprinkle about 2 tablespoons of sugar/nut mixture over that.
• Cut into 12 pie-shaped wedges.
• Roll up, curve into crescent shape, dip tops in egg whites, then in nut mixture and arrange on prepared cookie sheets.
• Repeat with balance of dough.
• Bake at 350 degrees F. for 15 to 20 minutes.
• Makes 72, 96, or more, depending on how many times you divide the dough.

Steps:

• Sift Flour into large bowl, cut in shortening as for pie. Warm 1 cup Milk add Yeast. To other cup of Milk add Egg Yolks & beat. Make a well in Flour mixture, pour in Milk, Eggs and Yeast mixture. Mix well, knead slightly until smooth, form into 8 or 10 balls. Refrigerate at least 8 hrs or overnight. Roll out on Sugar. cut triangles, put in Walnut or Prune filling, roll up. Bake on ungreased cookie sheets 400 deg. 8 to 10 mins.