Hungarian kiffles

Yield: 1 Servings

Measure Ingredient
4 eaches Egg yokes
4 cups Flour, all purpose
1 teaspoon Salt
2 teaspoons Sugar
1 cup Butter
1 each Yeast cake dissolved in 1 cup sour cream

*NUT FILLING; Combine 1 pound ground walnuts with ½ cup sugar; add 2 to 3 beaten egg whites, just enough to hold nuts together.

Reserve..... PREPARE COOKIES; Mix flour, salt and sugar together; add butter and mix like pie dough. Add egg yokes and sour cream mixture; mix well. Shape dough like a meatloaf; wrap and refrigerate overnight... The next day, working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least ⅛ inch; use a mixture of powdered confectioners sugar and flour on surface.

Cut out diamond shapes, 2 to 3 inches square. TO ASSEMBLE; Place a scant teaspoon of filling on center of each diamond; roll from one corner to another corner; shape into crescent. Bake on top rack of oven at 375 degrees for 10-15 minutes or until lightly browned; WATCH them carefully... ***** HUNGARIAN KIFFLES *****

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