INGREDIENTS

INSTRUCTIONS

CREAM CHEESE PASTRY
FILLING
GLAZE
From: seb1@pamela.dr.att.com (sharon badian)
Date: 17 Apr 1995 07:46:17 -0600
This recipe is from Maida Heatter's Book of Great Cookies though my mother
told me that it was pretty darn close to my grandmother's version. My
grandmother called them kifflee. Excuse my spelling, but that's the
Hungarian version. When my mother was a caterer, she would make mass
quantities of these delicious cookies. They are a pain in the neck to make.
The dough is difficult to work with. Don't even attempt it on a hot day.
These cookies freeze very well.
In a large bowl of an electric mixer, cream the butter and cream cheese
together until completely blended and smooth. Beat in the salt and on low
speed, gradually add the flour. While beating in the flour, toward the end,
the dough might start to run up the beaters. If so, the last of it may be
stirred by hand. When the dough is smooth, flour your hands lightly and
with your hands, form it into a short, fat roll. Cut the roll into 3 equal
pieces. Form each piece into a round ball, flatten slightly, and wrap each
individually in plastic wrap or wax paper. Refrigerate the balls of dough
overnight.
When you are ready to bake, prepare the following filling and then adjust
two racks to divide the oven into thirds. Preheat the oven to 350 degrees.
Cut aluminum foil to fit cookie sheets.
Filling: Stir the sugar and cinnamon together and set aside. Do not mix the
remaining ingredients.
Place one ball of dough on a floured pastry cloth. With a floured rolling
pin pound the dough firmly to soften it slightly. On the floured cloth,
with the floured rolling pin, roll out the dough, turning it over occasion-
ally into a 12" circle; don't worry about slightly uneven edges.
With a pastry brush, brush the dough with 1 tbl melted butter and quickly
before the cold dough hardens the butter, sprinkle with 1/3 of the sugar/
cinnamon mixture. Then sprinkle with 1/3 of the currants and 1/3 the nuts.
With the rolling pin, roll over the filling to press it slightly into the
dough.
With a long, sharp knife, cut into 12 pie-shaped wedges. Roll each wedge
jelly roll fashion, rolling from the outside toward the point. Then place
each little roll, with the point down, 1" apart on the cut aluminum foil.
Repeat with remaining dough and filling. Since some of the filling will
fall out while you are rolling up the horns, after preparing each third of
dough, it will be necessary to clean up the pastry cloth; either shake it
out or scrape with a dough scraper or wide metal spatula and then reflour
it.
Glaze: In a small cup, with a fork, stir the yolk and water just to mix.
With a pastry brush, brush the glaze over the tops of the horns. Slide a
cookie sheet until each piece of foil.
Bake two sheets at a time for about 30 minutes, until the horns are golden
brown. Reverse the sheets top to bottom and front to back once during
baking to insure even browning. If you bake one sheet at a time, use the
higher rack.
With a wide metal spatula, immediately transfer the horns to racks to cool.
A lot of trouble, but they are irresistible! I had one friend bake them
because she loved my grandmother's so much. She said it would be a long
time before she went to that much trouble for cookies again. Unfortunately,
my grandmother died 2 years ago and if I want them, I have to bake them
myself. Sigh, I'm sure they won't be the same either.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REFRIGERATE DOUGH OVERNIGHT
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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