A variety of “Kifli” recipes, take your pick! Kati~
“Kifli Turobol” (Half Moon Cookies)
- 1/2 lb. Cream Cheese
- 1/2 lb. Shortening (half butter/half margarine)
- 2 C Sifted flour
- 1/2 t salt
Cream the cream cheese and shortening in a large bowl. Add the flour and salt and blend with a pastry cutter. Form into two bowls. Cover with wax paper and chill all day or overnight.
Roll out 1/4″ thick on a pastry cloth sprinkled well with confectionary sugar. Dough will absorb about 1 C of sugar.
Cut out circles with a water-glass. Fill centers with jam or nut filling. Fold over to make a half-moon, sealing the edges. Place on baking sheet. Brush with beaten egg until light brown. Cool and store in covered container. Oven: 375 degrees, Time: 15-17 minutes; cookie sheet, yield 4 to 5 dozen! Enjoy!
“Tejfolos Kifli” (Sour Cream Cookies)
- 1/2 lb. sweet butter
- 1/2 ib. shortening
- 1 pint sour cream
- 1 1/2 lbs. flour (sifted)
- 1 t salt
- 1 t baking soda
Cream butter and shorting with spoon in large bowl until fluffy. Add sour cream and mix well. Add flour, salt and baking powder. Mix lightly with hands, into two balls. Let rest, covered, in refrigerator for 2 hours. Roll out 1/2″ thick. Cut into 3″ squares and fill with desired filling and bake.
Oven: 350 degrees; time: 20-30 minutes; pan: cookie sheet; yield: 12-14 dozen.
“Pozsonyi Kifli” (Pozsonyi Crescents)
- 1 1/4 ib. (5 C) sifted flour
- 10 oz. sweet butter
- 1/4 t salt
- 3 full T sugar
- 1/2 pint sour cream
- 3 egg yolks
- 1 fresh yeast or 1 envelope of dry yeast soaked in 1/4 cup warm milk
On board, mix four and butter by hand. Combine all other ingredients in bowl. Add to flour mixture. Work out well. Let rest about 1 hour. Roll out 1/4″ thickness. Cut into 3″ squares. Fill with desired filling (if anything). Let stand 15 minutes before putting in oven. Bake. Oven: 375 degrees; Time: 20-25 minutes; pan: cookie sheet; yield: 10 dozen.
“Turos Kifli” (Cream Cheese Cake)
- 1 lb. butter
- 1 lb. cream cheese
- 6 egg yolks
- 1 T baking power
- 5 C flour
Cream butter and cream cheese in large bowl. Mix baking powder into egg yolks and add to butter and cream cheese mixture. Add flour gradually, mixing by hand until hands are clean and dough comes away from bowl. Refrigerate overnight. Roll on floured board until about 1/4″ thick. Cut 2″ squares (or any desired shape) and fill. Bake until light brown. Oven: 375 degrees; time: 20 minutes, or until light brown; pan: cookie sheet; yield: 12 dozen.
(So there you have 4 various kifli recipes to choose from. Optional: with filling or not, it is your preference!!)