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Kifles Recipe

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This recipe for Kifles, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. sour cream
1 T. boiling water
1 pkg. dry yeast
1/2 C. softened butter
2-3/4 C. flour, divided
2 eggs, divided

Directions:
Directions:
Combine sour cream and boiling water, mix well and sprinkle with dry yeast. Let set 3 minutes and stir until yeast is completely dissolved. Set aside. Place butter and 1/2 C. of flour in small bowl. Add sour cream mixture and beat 1 minute at low speed. Add 2 egg yolks and 1/4 C. flour, beat at medium speed about 1 min. Stir in enough additonal flour (about 1 to 1-1/2 C) to make a soft dough. Turn onto floured surface and knead 8 to 10 mins. or until smooth. Divide dough into 3 equal pieces, wrap with plastic wrap and refrigerate 2 hours or up to 5 days. When ready to make, combine 1 C. finely chopped walnuts, 1/2 C. granulated sugar and 1 tsp. vanilla. Beat 2 egg whites to stiff peaks and fold into nut mixture. On board dusted with powdered sugar, roll out dough into a 10 inch circle. Cut each circle into 12 pie-shaped wedges. Top wide edge with 1 tsp. filling. Roll from wide end. (Roll like you roll packaged Pillsbury crescent rolls.) Place on greased baking sheets, with points underneath. Bake at 375 for about 18 to 20 minutes, or until lightly browned. Cool and roll in powdered sugar.

Personal Notes:
Personal Notes:
Very flaky and good. These also freeze well in zip lock bags.

 

 

 

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