Hungarian Kifli Ii Recipes

HUNGARIAN KIFLI COOKIES

Steps:

• In a large mixing bowl, combine flour and butter, cutting together with either two knives or a pastry cutter.
• In a separate mixing bowl, combine sour cream, yeast, and sugar. Mix until well combined and let sit while yeast dissolves.
• Add yeast mixture into the flour mixture along with the vanilla and egg yolks. Mix dough together by hand until it is well combined. Split dough in half and wrap up in either plastic wrap or wax paper. Refrigerate 2-3 hours or overnight.
• Right before dough comes out of refrigerator, combine ingredients for filling. Set aside.
• On a large cutting board, sprinkle 1/3 cup flour and 1/3 cup sugar. Roll out dough into a thin circle before cutting into 8 triangles.
• Place 1 tsp of filling on each triangle and roll up starting on the wider end. Place on a lined cookie sheet with the open end down and bend the cookie a bit so it looks like a crescent. Repeat with process for all of the triangles from both things of dough.
• Bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar on top and serve.

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.

HUNGARIAN KIFFLES

Steps:

• Whisk the flour and salt together in a medium bowl and set aside.
• Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
• Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
• Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
• Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
• Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
• Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
• For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
• Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
• Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
• The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
• Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
• Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
• Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
• Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
• Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
• Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
• Makes 8 to 12 dozen

HUNGARIAN KIFFLES

Steps:

• Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
• Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• Bake in the preheated oven until light brown, 10 to 15 minutes.