Virginia Sauer’s Hungarian Kifli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Hungarian | 1 | Servings | |
INGREDIENTS
| 4 | c | Sifted all-purpose flour |
| 1 | lb | 4 sticks unsalted butter |
| cold | ||
| 1 | 8-ounce cream cheese cold | |
| Powdered sugar | ||
| 1 | Stick, 1/4-pound 8 | |
| tablespoons unsalted | ||
| butter | ||
| 1 | c | Granulated sugar |
| 1 1/2 | T | Freshly squeezed lemon juice |
| 1 1/2 | lb | 6 cups finely chopped |
| walnuts |
INSTRUCTIONS
This was originally posted by Virginia Sauer and is wonderful. ~- Several hours (or a day) before you are going to bake these, make dough: . Sift flour into large mixing bowl. . Using pastry blender or two knives, cut in 1 pound of the butter butter and the cream cheese until mixture resembles large flakes of cornmeal, with several pieces the size of small peas. . Form into a large bowl. . Encase in plastic wrap and refrigerate for several hours. (Overnight is fine.) ~- When ready to bake, preheat oven to 350 degrees F. ~- Make filling: . Put remaining 1 stick butter into 3-quart saucepan. . Cook over low heat until melted. . Turn off flame under pot. . Add granulated sugar and lemon juice. Using wooden spoon, stir until smooth. . Add walnuts. Continue mixing until thoroughly blended. . Set aside for filling. ~- Prepare pastries: . Sprinkle powdered sugar over working surface. . Roll cold dough between palms of hands into approximately 96 walnut-sized balls. . Using rolling pin, flatten each ball of dough into a circle approximately 3 1/2 inches in diameter. . Place 1 heaping teaspoonful walnut filling in center of each ball of dough. . Roll each ball of dough into a log (jelly roll fashion). . Gently shape dough into a crescent. . Arrange on ungreased cookie sheets. ~- Bake until golden (approximately 15 minutes). Be careful not to overbake. ~- Using a spatula, transfer cookies to wire rack. ~- Generously sprinkle with powdered sugar. ~- Set aside to cool. ~- Serve warm or at room temperature. Yield: 8 dozen NB: Although these cookies do not keep well, they can be stored in airtight containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle with powdered sugar, and serve warm. Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 7487
Calories From Fat: 4895
Total Fat: 557g
Cholesterol: 1463.3mg
Sodium: 87.1mg
Potassium: 725.9mg
Carbohydrates: 585.6g
Fiber: 13.6g
Sugar: 204g
Protein: 57.5g