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Kifli, Virginia Sauer's Hungarian
-----DOUGH-----

4 c Sifted all-purpose flour

1 lb (4 sticks) unsalted butter; cold

1 pk (8-ounce) cream cheese; cold

Powdered sugar



----FILLING----

1 Stick; (1/4-pound) (8 tablespoons) unsalted butter

1 c Granulated sugar

1 1/2 tb Freshly squeezed lemon juice

1 1/2 lb (6 cups) finely chopped walnuts
  • Omschrijving recept: Koekjes; Hongaars
  • Aantal Porties: 8
  • Bron: Virginia Sauer

Bereiding

This was originally posted by Virginia Sauer and is wonderful.



~- Several hours (or a day) before you are going to bake these, make dough:

. Sift flour into large mixing bowl. . Using pastry blender or two knives, cut in 1 pound of the butter butter and the cream cheese until mixture resembles large flakes of cornmeal, with several pieces the size of small peas.

. Form into a large bowl.

. Encase in plastic wrap and refrigerate for several hours. (Overnight is fine.)



~- When ready to bake, preheat oven to 350 degrees F.



~- Make filling:

. Put remaining 1 stick butter into 3-quart saucepan.

. Cook over low heat until melted.

. Turn off flame under pot.

. Add granulated sugar and lemon juice. Using wooden spoon, stir until smooth.

. Add walnuts. Continue mixing until thoroughly blended.

. Set aside for filling.



~- Prepare pastries:

. Sprinkle powdered sugar over working surface.

. Roll cold dough between palms of hands into approximately 96 walnut-sized balls.

. Using rolling pin, flatten each ball of dough into a circle approximately 3 1/2 inches in diameter.

. Place 1 heaping teaspoonful walnut filling in center of each ball of dough.

. Roll each ball of dough into a log (jelly roll fashion).

. Gently shape dough into a crescent.

. Arrange on ungreased cookie sheets.



~- Bake until golden (approximately 15 minutes). Be careful not to overbake.



~- Using a spatula, transfer cookies to wire rack.



~- Generously sprinkle with powdered sugar.



~- Set aside to cool.



~- Serve warm or at room temperature.



NB: Although these cookies do not keep well, they can be stored in airtight containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle with powdered sugar, and serve warm.