Kifli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. Unsalted butter, softened
8 oz. Cream cheese
2 1/2c All purpose flour
Filling: Solo Apricot or Helen's walnut or poppy seed filling
egg wash to seal
powdered sugar to top
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Directions: |
Directions:Using a mixer with paddle blade, beat butter and cream cheese on medium speed until smooth and fluffy. Reduce the mixer to low add flour a little at a time beating until dough comes together. It will be sticky.
Divide the dough into quarters. Wrap each in plastic and shape into 1" thick square. Refrigerate until firm, about 2hrs.
Heat oven to 350 degrees F.
Working on wax paper, sprinkle with flour and roll out one quarter of dough to a 10 x 10" square. Cut into 16; 2 1/2" squares. Place a 1/2 teaspoon of filling in the center. Egg wash the edges and bring two opposite corner up. Pinch. Place on ungreased cookie sheet. Continue until dough is used.
Bake 15 minutes or until edges are golden. Immediately place on wire rack to cool. Store in air tight container with wax paper in between each row. Sprinkle with confectioner sugar to serve.
These cookies can be frozen up to one month.
If dough gets too soft while working it, place it back in the refrigerator for a few minutes. |
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Personal
Notes: |
Personal
Notes: One of Mom's favorites and mine also. Kifli are Hungarian cookies. They are filled with nuts, poppy seeds or jam. I usually do nuts and apricot jam. Mom liked Helen Sandor's nut filling from her nut/poppy seed rolled bread better than Nana's nut filling for these cookies. This cookie recipe is half nana's recipe.
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