Best 3 Kifle Recipes

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.

FLEISCHMANN'S KIFLE

Steps:

• Mix sour cream and water; heat until warm (105 to 115F).
• Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
• In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
• Stir in egg yolks and enough remaining flour to make soft dough.
• Divide dough into 3 equal pieces.
• Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
• Lightly dust work surface with sugar.
• Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
• Spread each wedge with about 1 tablespoon filling.
• Roll up from wide ends to make crescents.
• Place, with points down, on greased baking sheets.
• Bake at 375F for 20 minutes or until golden brown.
• Remove from baking sheets; cool on wire racks.
• Makes 24 to 30 cookies.
• Filling----------.
• In medium bowl, beat egg whites until soft peaks form.
• Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
• Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.

KIFLE

Steps:

• 1. Combine sour cream & boiling water in small bowl. Stir in the dry yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.
• 2. Place butter & 1/2 cup flour into a large bowl. Add sour cream mixture & beat 1 min. @ LOW speed. Add egg yolks & 1/4 cup flour; beat 1 min. @ MEDIUM speed. Stir in enough additional flour to make a soft dough.
• 3. Knead dough on floured board (I use my KA stand mixer) for 8-10 minutes. Divide dough into 3 equal portions. Wrap each in wax paper and chill AT LEAST 2 hours or UP TO 5 DAYS.
• 4. Combine nuts, sugar and vanilla; fold in egg whites. Preheat oven to 375°F. Grease cookie sheets or spray with cooking spray.
• 5. Roll each portion of dough on a board dusted with powdered sugar, rolling to a 10" circle. Cut each circle into 12 wedges; top the wide end with filling and roll up; place on greased baking sheets with the point underneath.
• 6. Bake @ 375°F for 20 minutes, or until golden. Remove from pans and put on wire racks, immediately sprinkling cookies with powdered sugar. Also, you can opt to use a powdered sugar frosting drizzled over when cookies are completely cooled.