Best 6 Kifli Recipes

HUNGARIAN KIFLI II

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.

VANILLA KIFLI COOKIES RECIPE - (4.4/5)

Steps:

• To prepare the sugar coating, place both sugars and the vanilla bean seeds into the bowl of a food processor and pulse until the seeds are distributed throughout the sugar. Pour the mixture into a small bowl and set aside. To prepare the cookies, place the flour, almonds, and salt in the same food processor bowl. Pulse until the almonds are finely chopped, then set the mixture aside. Mix the butter, vanilla bean seeds, and sugar in a bowl of a stand mixer fitted with a paddle attachment until fully combined. Add the egg yolk to the bowl and mix until creamy. Add the flour-almond mixture and continue mixing until fully incorporated. Form a disc with the dough, wrap it in plastic wrap, and refrigerate for 90 minutes. Place a rack in the middle of the oven and preheat to 350°F. Line a cookie sheet with parchment paper. Remove the dough from the fridge, and with your hands, roll the dough into 1/2"W x 3"L logs, making sure that the ends of the logs are slightly tapered, then curve the dough slightly to form a crescent shape. Place the crescents onto the prepared cookie sheet, about 1" apart. Bake the cookies for 7 minutes, then rotate the pan and bake for another 7 minutes, or until light golden brown. Remove the cookie sheet from the oven and place it onto a wire rack. Let the cookies sit for 3-4 minutes, then gently toss each one into the vanilla-sugar mixture until completely coated on all sides. Let the cookies cool before serving.

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.

HUNGARIAN KIFLI I

Steps:

• In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball.
• Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.
• Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.
• To Make Filling: Combine egg whites, nuts, water, and ground cinammon. Mix well and set aside.
• On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge.
• Cut circle into 24 pie-shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily).
• Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

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

Steps:

• Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
• Turn into a ball, cover and let stand at room temperature for 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
• Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.
• Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.