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Filed Under DessertsWalnuts
Kifli

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Hungary Hungary
Shared by: Pamela M.

4 3/4 cups unsifted All-purpose flour
2 cups Butter or margarine
4 large slightly beaten Egg yolks
1 cup Sour Cream
1 1/4 pounds ground Walnuts
1 cup Sugar
1/2 cup Milk
1 tablespoon Almond extract
1 large beaten Egg
1/2 cup Confectioners' sugar

Note: Hungarian Walnut Cookies

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Bake


50 Minutes


10 Minutes


1 Hour

Note: Hungarian Walnut Cookies



Average Rating:

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Preheat oven to 400°F

Grease baking sheets with solid vegetable shortening.

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 the dough is too sticky, knead in more flour. Wrap the dough in plastic wrap and refrigerate.

Meanwhile, 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.

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" rectangle that is 1/8" 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 @ 400°F for 10 minutes or until cookies are golden brown. Remove from the baking sheet. Fill the bottom of a pie place with confectioners' sugar. Roll Kifli in the sugar. Let cool on wire racks.

Repeat steps with the remaining three quarters of dough.





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