Kifli (Hungarian Walnut Cookies) (#1255)

Serves
Ready
36
1
Hours
Prep
Cook
50
Minutes
10
Minutes
Categories
Cookies Desserts Nuts Christmas Holidays
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Ingredients

Dough

  • 4 3/4 cups All-Purpose Flour unsifted
  • 2 cups Butter or margarine
  • 4 large Egg Yolks slightly beaten
  • 1 cup Sour Cream

Filling

  • 5 cups Walnuts shelled, ground
  • 1 cup Sugar granulated
  • 1/2 cup Milk
  • 1 Tbsp Almond Extract

Glaze

  • 1 large Eggs beaten
  • 1 Powdered Sugar

Directions

  1. Make dough: In a large bowl, place the flour and the butter.
  2. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add the egg yolks and sour cream; stir with a fork until combined.
  4. 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.
  5. If desired, wrap dough in plastic wrap and refrigerate.
  6. Make filling: In a medium-sized bowl, place the ground walnuts, granulated sugar, milk and almond extract.
  7. Using a wooden spoon, stir in walnut mixture until ingredients are thoroughly combined.
  8. Prehead oven to 400° f (200° c).
  9. Grease baking sheets with solid vegetable shortening.
  10. To shape kifli: Divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside.
  11. 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.
  12. Using a pastry wheel, cut the rectangle of dough into 3-inch squares.
  13. 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.
  14. Place kifli on baking sheets; brush with the beaten egg.
  15. Bake for 10 minutes or until cookies are golden brown. Remove from the baking sheet.
  16. Fill the bottom of a pie plata with confectioners' sugar. Roll kifli in the sugar.
  17. Let cool on wire racks. Repeat steps with the remaining three quarters of dough.
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