Best 3 Kifle Recipes
In the realm of delectable pastries, kifle, the crescent-shaped delight, takes center stage. Originating from Austria and widely cherished across Central and Eastern Europe, kifle has captured hearts with its alluring shape, delectable fillings, and versatility. Whether you prefer the traditional poppy seed filling, the sweet allure of apricot preserves, or the savory embrace of ham and cheese, kifle offers a taste sensation for every palate. Embark on a culinary journey as we delve into a treasure trove of kifle recipes, each promising a unique symphony of flavors and textures. From the classic kifle with its delicate crunch to the innovative variations bursting with creativity, this article presents a tantalizing array of recipes that will elevate your baking skills and leave you craving more. Prepare to indulge in the irresistible charm of kifle, a timeless pastry that has stood the test of time.
Let's cook with our recipes!
KIFLE - YUGOSLAVIAN WALNUT COOKIES
This is a traditional recipe for Yugoslavian cookies called Kifle. There are different fillings for these cookies but my favourite is the walnut! Time to make does not include chilling time........Posted for ZWT 4.
Provided by Um Safia
Categories Dessert
Time 55m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly.
- Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
- Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside.
- On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
- Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
- Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.
Nutrition Facts : Calories 1642.5, Fat 101.1, SaturatedFat 20.7, Cholesterol 214.1, Sodium 630.1, Carbohydrate 158.8, Fiber 8, Sugar 52.5, Protein 31.5
FLEISCHMANN'S KIFLE
Posted for a Recipezaar friend; haven't tried these myself. The Fleischmann's Yeast Company published this recipe, claiming the recipe is of German origin.
Provided by Lennie
Categories Dessert
Time 3h20m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Mix sour cream and water; heat until warm (105 to 115F).
- Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
- In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
- Stir in egg yolks and enough remaining flour to make soft dough.
- Divide dough into 3 equal pieces.
- Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
- Lightly dust work surface with sugar.
- Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
- Spread each wedge with about 1 tablespoon filling.
- Roll up from wide ends to make crescents.
- Place, with points down, on greased baking sheets.
- Bake at 375F for 20 minutes or until golden brown.
- Remove from baking sheets; cool on wire racks.
- Makes 24 to 30 cookies.
- Filling----------.
- In medium bowl, beat egg whites until soft peaks form.
- Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
- Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
KIFLE
I've had this recipe for 40 yrs, orig. on Fleischmann's yeast packet, dated 1978... My favorite when it comes to making the small nutroll cookies...so much simpler than making individual balls of dough! Give it a try and see if it doesn't become your 'go to' recipe! Will soon be making these and can post a picture...there's a...
Provided by Jan W
Categories Cookies
Time 2h50m
Number Of Ingredients 14
Steps:
- 1. Combine sour cream & boiling water in small bowl. Stir in the dry yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.
- 2. Place butter & 1/2 cup flour into a large bowl. Add sour cream mixture & beat 1 min. @ LOW speed. Add egg yolks & 1/4 cup flour; beat 1 min. @ MEDIUM speed. Stir in enough additional flour to make a soft dough.
- 3. Knead dough on floured board (I use my KA stand mixer) for 8-10 minutes. Divide dough into 3 equal portions. Wrap each in wax paper and chill AT LEAST 2 hours or UP TO 5 DAYS.
- 4. Combine nuts, sugar and vanilla; fold in egg whites. Preheat oven to 375°F. Grease cookie sheets or spray with cooking spray.
- 5. Roll each portion of dough on a board dusted with powdered sugar, rolling to a 10" circle. Cut each circle into 12 wedges; top the wide end with filling and roll up; place on greased baking sheets with the point underneath.
- 6. Bake @ 375°F for 20 minutes, or until golden. Remove from pans and put on wire racks, immediately sprinkling cookies with powdered sugar. Also, you can opt to use a powdered sugar frosting drizzled over when cookies are completely cooled.
Tips:
- For the best results, use high-quality, cold butter. This will help create a flaky crust.
- Be sure to chill the dough before rolling and baking. This will also help create a flaky crust.
- If you don't have a pastry brush, you can use a spoon to brush the egg wash onto the kifle.
- Kifle can be stored at room temperature for up to 3 days. They can also be frozen for up to 2 months.
Conclusion:
Kifle are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a special occasion or a simple weeknight meal. With a little planning and effort, you can easily make kifle at home. These tips will help you make the perfect kifle:- Use high-quality ingredients.
- Chill the dough before rolling and baking.
- Brush the kifle with egg wash before baking.
- Bake the kifle until they are golden brown.
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