Kifli – Hungarian Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 cups Flour
  • 1 1/2 cup Sugar
  • 3/4 tsp Vanilla

• Nuts & Seeds

  • 1 lb Walnuts, Ground

• Dairy

  • 2 Sticks Butter
  • 2 tsp Butter
  • 1/3 cup Milk
  • 1 cup Sour cream

Found on karneyfamilyrecipes.com

Ingredients

• 4 to 4 ½ Cups Flour
• 2 Eggs
• 2 Sticks butter
• 1 Cup Sour Cream
• 1 lb. Ground Walnuts (Approx 4 cups)
• 1 1/2 Cup Sugar
• 2 tsp butter
• 1/3 Cup milk
• 3/4 tsp. vanilla

Directions

• For the dough, melt the butter and mix till dough forms a soft ball.
• Divide into 8 balls and refrigerate overnight, or at least a couple of hours.
• Let the dough warm up and soften a bit, then, one by one, roll each of the 8 balls into a 9 inch circle.
• Spread 1/8 of filling on the rplled out dough, leaving about 1/4 of the edge uncovered..
• Using serrated pastry cutter, cut each round into fourths and each of the fourths into thirds, pizza style.
• Roll each piece toward the center, crescent roll style and place on ungreased baking sheet.
• Brush with egg-white if desired.
• Bake at 350 for 15 minutes or until the Kifli just start to lightly brown. The secret is to not overbake. If the filling is oozing out and turning dark brown or burning, you are baking too long.
• Dust with powdered sugar before serving.