HUNGARIAN KIFFLES
This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!
Provided by Rach
Categories World Cuisine Recipes European Eastern European Hungarian
Time 8h25m
Yield 36
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
- Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
- Bake in the preheated oven until light brown, 10 to 15 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g
AUTHENTIC HUNGARIAN PASTRIES
These are amazing! You would not believe that there are only 3 ingredients in the dough. My Great-Grandma used to make these every Sunday. The dough has a delicate cheese taste and the filling is nice and tart. They also have a BEAUTIFUL presentation! I've never paid attention to how many cookies it makes or how much time it takes so that is a guess. I know it looks like a lot of steps, but it is not hard to do.
Provided by Munchkin Mama
Categories Dessert
Time 1h
Yield 20 pinwheels
Number Of Ingredients 7
Steps:
- Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this.
- When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time).
- Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle.
- Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares.
- With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square.
- Put about 1 teaspoons of the filling in the center of each square.
- Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center.
- Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.).
- Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn.
- Dust with powdered sugar when cooled.
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- In a large bowl, beat the butter and the cream cheese until fluffy. Be sure to leave the cream cheese and butter on the counter to soften.
- When ready to roll, dust the work surface with plenty of flour. Remember that this is a all butter dough and hence will become soft much quicker. Hence we need to dust the surface and the rolling pin with sufficient flour.
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- Sift the flour into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and 1⁄4 cup of the granulated sugar and beat on medium speed for about 3 minutes, until light and creamy.
- Scrape the dough onto a lightly floured work surface and divide in half. Shape each half into a disk 3⁄4 to 1 inch thick, then wrap each disk in plastic wrap and refrigerate for 1 hour.
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