MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP
Traditional Hungarian Christmas cookies or just nice for breakfast in the morning with coffee. The filling can also be used for kolach. These are very good, but fairly labor intensive. We usually make these over two days, making the dough up the first day and refrigerating overnight, then assembling and baking the next day. We also usually have one person roll them out while 2 or 3 people finish assembling them, so it goes much faster.
Provided by littleturtle
Categories Breakfast
Time 3h45m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and egg yolks; add sour cream and extract.
- Mix in flour; mix until smooth.
- Gather dough into a ball.
- Turn out onto lightly floured surface.
- With palms of hands, shape dough into a smooth roll.
- Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
- Roll each piece into a ball (about the size of a walnut).
- Can be refrigerated overnight at this point.
- In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
- Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
- Remove from heat and cool.
- Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
- Preheat oven to 350°F.
- Lightly sprinkle work surface with flour or powdered sugar.
- Roll one dough ball out at a time into a circle 1/16-inch thick.
- Place 1-2 teaspoons of filling in the middle of each circle.
- Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
- Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
- In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
- Bake until lightly browned 10-15 minutes; remove to cooling racks.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 162.2, Fat 10.6, SaturatedFat 4.5, Cholesterol 32.2, Sodium 19.5, Carbohydrate 14.9, Fiber 1.1, Sugar 7.8, Protein 2.8
KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)
Another one my grandmom used to make and no one has the recipe. After hours of searching the web, I finally found it (I didn't even know the name before!). This version is from Linda Paul, who won a Christmas cookie contest in Minneapolis with them.
Provided by Karen..
Categories Dessert
Time 1h
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour bottom and sides of a 9-by 13-inch cake pan.
- In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
- Add egg yolks, one at a time, and beat until fluffy.
- Add vanilla, lemon rind and lemon juice and beat to combine.
- Gradually add in baking powder and flour.
- In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
- Fold egg whites into batter.
- Gently spread batter into prepared pan.
- Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
- Remove to a wire rack.
- Cool until cake shrinks away from sides of pan (about 15 minutes).
- With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
- Remove from pan and repeat (you can eat the oval scraps;).
- Cool crescents completely and dust with powdered sugar.
- Store in a tightly covered container for up to 2 days.
HUNGARIAN KIFLI II
Make these on a dry day. The dough is sticky. They are delicious!
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 24
Number Of Ingredients 11
Steps:
- In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
- in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 262 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 104.5 mg, Sugar 10.3 g
HUNGARIAN KIFLI (CHRISTMAS COOKIES) WITH DATES
I woke up a few mornings ago thinking about a special Christmas cookie we used to make using my Hungarian grandmother's recipe. I could remember the cookie, but not the name. Thanks to Facebook (who knew a friend in Cabo had a friend in Hungary!) I got the name but an internet search didn't come up with something exactly like I remembered. I took the closest, which used raisins, and came up with this which is EXACTLY as I remembered, but much easier. NOTE: if you like the filling you might want to make about 1.3 times the amount to overstuff your Kifli. If there's any left over roll it into balls, cover with sugar and call it a truffle. Hope someone out there enjoys this!
Provided by Carol in Cabo
Categories Dessert
Time 1h20m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- For the dough: mix butter, cream cheese and flour in food processor. Split into two balls, wrap in plastic wrap and refrigerate overnight.
- For the filling: Mix all ingredients in food processor, let stand at room temperature.
- Preheat oven to 350 degrees. Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares. Put about one teaspoon filling onto each square. Roll diagonally, then crimp in the middle to make a crescent. Place on ungreased cookie sheet and bake for 20 minutes or until golden. Sprinkle with powdered sugar as soon as removed from oven.
- All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
- Enjoy!
Nutrition Facts : Calories 923.3, Fat 70.6, SaturatedFat 30.1, Cholesterol 122.9, Sodium 331.4, Carbohydrate 68.6, Fiber 7, Sugar 28.5, Protein 11.7
KIFLI (CRESCENT COOKIES)
Delicious crescent shaped cookies. Hungarian cookies. Very Good and you can use any kind of jam or preserves as the filling.
Provided by Midnite706
Categories Dessert
Time 15m
Yield 32 COOKIES, 16 serving(s)
Number Of Ingredients 11
Steps:
- DOUGH:
- Blend flour and butter thoroughly using a pastry blender if desired.
- Add egg yolks and yeast cake which has been dissolved in cream.
- Add sugar and vanilla.
- Chill dough if it is too soft to roll out easily.
- Divide into 2 parts and roll each into a 12-inch circle or larger. Cut into 16 or more pie-shaped pieces.
- Place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up.
- Place on greased baking sheet, point underneath. Let stand for 20 minutes.
- Brush top of crescents with beaten egg.
- Bake at 350°F for 15 to 18 minutes or until light brown on bottom.
- FILLING:.
- Mix all ingredients listed for filling together, mixing well.
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