DOUGH
4 3/4 cup unsifted all-purpose flour
2 cup butter or margarine
4 large egg yolks, slightly beaten
1 cup sour cream
FILLING
1 1/4 lb shelled walnuts (about 5
1 cups), ground
1 cup granulated sugar
1/2 cup milk
1 tbsp almond extract
GLAZE
1 large egg, beaten
1 confectioners' sugar
Directions
Make dough: in a large bowl, place the flour and the
butter. Using a pastry blender or two knives, cut the
butter into the flour until the mixture resembles
coarse crumbs. Add the egg yolks and sour cream; stir
with a fork until combined.
Turn the dough out onto a lightly floured board or
pastry cloth. Knead the dough with your hands until
it is smooth and can be shaped into a ball. If dough
is too sticky, knead in more flour. If desired, wrap
dough in plastic wrap and refrigerate.
Make filling: in a medium-sized bowl, place the ground
walnuts, granulated sugar, milk and almond extract.
Using a wooden spoon, stir in walnut mixture until
ingredients are thoroughly combined. Prehead oven to
400F. Grease baking sheets with solid vegetable
shortening.
To shape Kifli: divide the dough into quarters; wrap
three of the quarters separately in plastic wrap and
set aside. On a lightly floured surface, roll out the
remaining quarter of the dough to a 15" x 12"
rectangle that is 1/8" thick.
Using a pastry wheel, cut the rectangle of dough into
3-inch squares. Place a heaping teaspoon of the walnut
filling in the center of each square; bring one corner
of the dough over the filling to the opposite corner;
pinch edges together.
Place Kifli on baking sheets; brush with the beaten
egg. Bake for 10 minutes or until cookies are golden
brown. Remove from the baking sheet. Fill the bottom
of a pie place with confectioners' sugar. Roll Kifli
in the sugar. Let cool on wire racks. Repeat steps
with the remaining three quarters of dough.
From: McCall's Cooking School: Desserts/Cookies
Servings: 6 dozen
Kifli (Hungarian Walnut Cookies) Recipe brought to you by Recipe Ideas
Categories: Cookie; Hungarian; Nut
The History of Recipes
We are able to follow the history of written recipes far back into antiquity, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, generally, these early recipes were just very basic pictorial instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he informs us how the ancient cooks used many spices and herbs, including a few that are still present in modern kitchens such as bay, mint and parsley. During the following few hundred years, the powerful and wealthy houses tried to lay on the best banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording popular recipes of the day. By the time we get to the 1900s, cook books are increasing in popularity due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Kifli (Hungarian Walnut Cookies) recipe.
