"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kifils Recipe

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This recipe for Kifils, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Gunter
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 cups flour
1 package yeast
1 lb. butter
3 egg yolks
1 cup sour cream

Filling:
3 egg whites
1 cup sugar
confectioners sugar
1/2 cup finely chopped pecans
1 tsp. vanilla

Directions:
Directions:
Combine yeast and flour, blend in butter, add egg yolks and sour cream. Shape into ball, place in bowl cover and chill 1 hour.

Filling:
Beat egg whites stiff, gradually add sugar. Stir in vanilla and nuts.

Divide dough into 8 parts. On counter covered with confectioners sugar roll out each part the size of a 9 inch pie pan. Cut into 12 wedges (pizza cutter works well) spread 1 tsp. filling on wedge and roll up as a crescent roll. Place on cookie sheet and bake 350 - 400 for 15 minutes until light brown.

 

 

 

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