Kifli (Hungarian Walnut Cookies)
Saved in 23 recipe boxes and 7 cookbooks
These cookies are buttery and flakey, love the walnut filling that gives the cookies just enough nuttiness and sweetness. Well balanced flavor, and cute little pockets, just can not have enough of them.
|4 3/4||cups||flour, all-purpose||unsifted|
|4||large||egg yolks||slightly beaten|
Make dough: in a large bowl, place the flour and the butter.
Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolks and sour cream; stir with a fork until combined.
Turn the dough out onto a lightly floured board or pastry cloth. Knead the dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour.
If desired, wrap dough in plastic wrap and refrigerate.
Make filling: In a medium-sized bowl, place the ground walnuts, granulated sugar, milk and almond extract.
Using a wooden spoon, stir in walnut mixture until ingredients are thoroughly combined.
Prehead oven to 400F.
Grease baking sheets with solid vegetable shortening.
To shape Kifli: divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside.
On a lightly floured surface, roll out the remaining quarter of the dough to a 15 x 12 inch rectangle that is 1/8 inch thick.
Using a pastry wheel, cut the rectangle of dough into 3-inch squares.
Place a heaping teaspoon of the walnut filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together.
Place Kifli on baking sheets; brush with the beaten egg.
Bake for 10 minutes or until cookies are golden brown. Remove from the baking sheet.
Fill the bottom of a pie plata with confectioners' sugar. Roll Kifli in the sugar.
Let cool on wire racks. Repeat steps with the remaining three quarters of dough.
First published: 1996-01-27 last updated: 2014-12-22