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 back into the distant past, certainly as far as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks made use of a wide range of herbs, including a few you will know like basil, mint and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes caused an eruption in manuscripts on food, some of which still exist in private collections. By the time we get to the 1900s, recipe publications were highly popular mostly as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Kifli (Hungarian Walnut Cookies) recipe.
