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Hungarian Kiflies

3 cups unsifted flour
1/2 cup plus 2 tablespoons sour cream
8 egg yolks (medium or large)
grated rind of 1 small lemon (yellow part only)
1/2 tablespoon sugar
1/2 pound butter or 1/4 pound margarine and 1/4 pound butter

1 pound shelled walnuts, ground fine
8 egg whites
1 pound confectioners' sugar
juice of 1 small lemon (about 2 tablespoons)

Mix flour and butter until mixture is like cornmeal. Beat together
sour cream, egg yolks, lemon rind and sugar, add to flour mixture.
Knead the dough until smooth and elastic. Dough will have a satiny
appearance and all the dough will come off your hands. Knead at
least 20 minutes. The longer you work the dough the flakier the
finished product will be. Do not cheat on kneading time. Pinch off
pieces of dough no larger than a walnut and form into balls. Place
balls side by side in a cake pan. Separate layers with wax paper.
This should make about 85 balls. Cover tightly with aluminum foil
and refrigerate overnight. (Dough balls may be frozen for up to
6 months. Freezing seems to make the dough even more tender when

Thaw in refrigerator overnight, not at room temperature.) Remove
1 dozen balls from the refrigerator at a time. If dough is too warm
or too cold it is difficult to roll out. Roll each ball into a 4"
circle. Circles will be tissue paper thin. Use as little flour as
possible to keep dough from sticking to pastry board. It is best
to make a mixture of 6 tablespoons flour and 2 tablespoons
confectioners' sugar for sprinkling the board. Lay rolled out
circles of pastry on a large tray just barely overlapping so they
will not stick together. Use waxed paper between layers. When a
dozen balls have been rolled, refrigerate the tray so dough does
not become too soft. If this happens kieflies will not be attractive.
It is easier to assemble if you roll out about 36 balls, fill and
bake. All the balls may be rolled at one time, but keep pastry
circles refrigerated until ready to fill. Work with only as many
circles as will it an one cookie sheet at a time.

To assemble kieflies, place a semi-heaping tablespoon of filling
across the middle of each circle, but not quite to the edge. Fold
1/3 of the dough over filling, overlapping about half way; fold
the remaining 1/3 of the dough so it overlaps the first 1/3. Use
a gentle hand when overlapping the filling so that when it bakes
the filling will have room to expand. Shape the rolls into crescents,
using thumbs and fingers. When forming the crescents the edges
might curl up slightly. Do not try to smooth out the dough. To do
so would not allow the dough to expand and become flaky. Always
place filled kieflies on a cool, ungreased cookie sheet. Bake no
more than 1 sheet at a time. Preheat oven to 400 degrees, reduce
heat to 375 degrees and bake 10 to 12 minutes or only until lightly
browned. While kieflies are still warm generously coat with
confectioners' sugar by sprinkling it through a small sieve or

For filling; Beat egg whites until stiff peaks form. Gradually beat
in confectioners' sugar and lemon juice. Use a spatula to fold in
ground nuts until thoroughly blended. If filling seems a bit moist
add about 3 crushed graham crackers.

NOTE Kieflies will keep up to a week if kept in a cool spot. DO
NOT cover tightly. These kieflies freeze beautifully. They will
thaw at room temperature (uncovered) in about 3 hours. Freshen with
confectioners' sugar when ready to serve.


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1 of 1 people found the following review helpful:
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Kiflies, August 2, 2005 - 08:17 PM
Reviewer: JENNY from INDIANA,USA
My gramma used to make these every christmas was a tradition till she was placed in a home and can no longer make them! I have decided to start that tradition.your recipe was it thank you so much she told me how she did it and you have the exact same things only you are missing a special extra only she added that bloows others away but ill die with that! Thanks again recipe was great!!

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