Kifli is a Hungarian cookie. You may find a few different recipes for it. These melt in your mouth morsels feature soft flaky pastry around a sweet walnut filling.
Makes 60 cookies
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup sour cream
- 2 egg yolks
- 1 tbsp icing sugar
- 1 cup finely ground walnuts
- 1/3 cup granulated sugar
- 1/2 tsp finely grated lemon rind
- 2 tsp lemon juice
- 1 tsp cinnamon
- 1/2 vanilla essence
- 1 egg white
- In a bowl whisk together flour, sugar, baking powder and salt.
- With a pastry blender or 2 knives, cut in butter until in coarse crumbs.
- Whisk sour cream with egg yolks; stir into flour mixture just until dough comes together.
- Divide dough in half; flatten into discs.
- Wrap each in plastic wrap and refrigerate for 30 minutes.
If using a food processor:
- In the bowl add flour, sugar, baking powder and salt and butter and pulse a couple of minutes until the mix is like crumbs.
- Add the sour cream and egg yolk and pulse till the dough comes together.
- In a bowl, mix walnuts, sugar, lemon rind and juice, cinnamon and vanilla.
- In a separate bowl, whisk egg white until stiff peaks form; fold into filling.
- On lightly floured surface roll out each piece of dough into 12 x 10 inch (30 x 25 cm) rectangle. Cut each into thirty 2-inch (5 cm) squares.
- Place 1/2 tsp filling in the centre of each square. Starting at corner, roll cookies to opposite corner. tucking point under. Bend to make crescent shape.
- Bake on parchment paper-lined baking sheets in top and bottom thirds of 400 degree oven, rotating and switching pans halfway through, until golden, about 15 minutes. Let cool on pans on rack for 5 minutes. Remove to racks; let cool.
- Dust with sugar.
(Make ahead and store in airtight container for up to 5 days or freeze for up to 2 weeks).