Danish kiffles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 1 | cup | Butter |
| 1 | pack | Dry yeast |
| ½ | cup | Cream - half and half |
| 2 | Eggs | |
Directions
Mix dry ingredients and cut in butter as for pastry. Dissolve yeast in warm cream. Add beaten eggs and yeast to dry ingredients: mix well and place dough in bowl. Cover with wax paper and leave in fridge overnight. Next day, divide dough in 5 parts. Roll dough in circle(as for pie crust) Spread with soft butter: Sprinkle with sugar and cinnamon. Cut in 8 pie shaped wedges. Fill each wedge with raisins and nuts. Roll each piece from edge to center. Dip in sugar and cinnamon. Place on cookie sheet. Let rise for 1 hour. Bake a 375 for 15 minutes Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Marge McInnes <mcinnes@...> on Tue, 14 Jan 1997.