How To make Kiffels
5 c Flour
1 lb Butter
6 Egg yolks
2 Yeast
1 c Sour cream
1 ts Vanilla; or *note
1 Walnut filling for kiffels
Recipe by: Margaret Groman Cut in flour and butter until pea size. Add remaining ingredients. Dough may seem soft, but it must be chilled overnight before rolling out. Divide dough into six balls or individual small balls. Margaret's notes: I make approximately 110-120 balls. Roll out in granulated sugar (and some flour). Put nut filling, or apricot, or prune filling, and roll up. Bake in 325 degree oven until golden brown. -----
How To make Kiffels's Videos
Try A New Christmas Cookie This Year
This is my dads Hungarian Kifli cookie recipe that he used to make at his bakeries. It's a tradition of ours for Christmas and these cookies were the last thing my father gave me, and the first time I have made them since his passing. Just to be real with you, it was emotionally hard to do. Thank you for supporting my channel by subscribing, I will have new videos for you every week. And please leave a comment so we can get to know each other. Merry Christmas, Vicky :-)
Hungarian Kifli
2 sticks Butter, room temperature
1 Egg Yolk
3/4 c Sour Cream
2 1/2 C All Purpose Flour
Cream butter and egg yolk together. Mix in sour cream. Add flour and mix until all the flour has been incorporated. Roll out, cut into squares and add filling to the center of each square. Connect opposite points of the square together, overlapping. Place on parchment-lined baking sheet. Bake 350 F for 10-13 minutes.
FLAKY APRICOT KOLACHES: Hungarian kolaches with cream cheese pastry dough recipe!
Traditional Apricot Kolaches with cream cheese pastry dough are within your reach thanks to this easy tutorial by Professional Pastry Chef Lindsey Farr! Eastern European Apricot Kolaches, or apricot kiffles, are jam filled cream cheese pastry dough cookies often made around the holidays. These delicious, and adorable, cookies are often made as Christmas cookies, so earmark this recipe for your Christmas cookies recipes folder because fruit kolaches are where it’s at!
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Chapters:
00:00 Intro to Apricot Kolaches
00:21 Make our dough and chill
00:56 Make our filling and cool
05:10 Roll out dough and cut
06:53 Assemble and bake
08:59 Time to try!
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This flaky apricot kolaches with cream cheese pastry dough recipe is going to blow your mind. Since these are apricot kolaches with cream cheese crust, this tutorial is inherently also for cream cheese pastry dough with a professional pastry chef’s own cream cheese pastry recipe for cookie dough. These Apricot Kolaches are one of those Christmas cookies easy and also impressive easy recipes for dessert!
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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HUNGARIAN KIFLI | PASTRY COOKIE RECIPE
I invited my sister-in-law over to learn how to make Kifli. I was taught by my mother years ago. They are so delicious and a family staple to make around Christmastime with Almond being the most requested flavor! The dough has to refrigerate overnight and rolling out each cookie is time consuming but so worth it in the end!! Enjoy! #kifli #pastry #hungarianfood #solopastryfilling
HUNGARIAN KIFLI:
1 stick Crisco Shortening
2 sticks Softened Butter
3 Egg Yolks
3 Tbsp Sugar
16 oz Sour Cream
1 packet Active Dry Yeast
4 cups Flour
Mix together well and refrigerate dough overnight.
Rollout each pastry cookie and Bake at 350° for 10-12 minutes or until golden brown.
*Extra flour to roll out cookies and extra sugar to coat cookie when done baking.*
Hungarian Kiffles
Ok friends... here's a Christmas Tradition from my family to yours... ????????
The kiffles you purchase in the store... hold no comparison...
Kiffle Dough
2 sticks of butter
2 stick Imperial (margerine)
4 cups flour
2 egg yolks
1 1/2 cups sour cream...
Cut your butter into your flour like you would for a pie crust... easily done with a few pulses of a food processor...
Then you mix your sour cream and egg yolks together and add them to the flour mixture bringing it all together to form a ball of dough... just bring it together dint over work it...
Then cut that into about 6-7 balls... wrap each one with saran wrap and store in the fridge... I'm attaching a video as to how to make the kiffle... you can store the dough for a while... they are best when you make them fresh... you can also premake them... my gram always had tins of kiffles at xmas time... take the time try this one... from my kitchen to yours...
PS.... And you must get apricot butter to fill them... I believe they may sell small xans of apricot butter In The baking asile...???????? THEY USUALLY WILL SELL YOU SOME AT YOUR LOCAL BAKERY...
Video shows the how to... then bake for about 13 min at 350... let cool and dust with powder sugar... ????????
Kiffles - Recipes | DragonLance Saga
Join me as I make Kiffles - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here:
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From Tika’s Cookbook
Kiffles
A kender favorite, these are also known as “Traveling Kiffles” for the fact that when the kender cook sets the dough out to chill it is often absentmindedly carried off by another kender. The dough and resultant pastry may go through several households in this way until the kiffles are finally baked. As they are immediately shared with everyone in the vicinity, no one really minds.
Pastry:
8 ounces softened cream cheese
1/2 pound softened butter
2 cups flour
Filling:
1 cup fruit preserves or jam
1 tablespoon cornstarch
Mix preserves into cornstarch until smooth and thick; set aside. Cream butter and cheese together until smooth and well blended. Add flour a little at a time; mix until smooth. Refrigerate dough in a tightly covered container for 2 hours or overnight. (Either keep a strict eye on it or prohibit kender from entering your dwelling!)
After dough is hardened, use a floured rolling pin and surface to roll it less than 1/4 inch thick; cut into 3-inch circles. Transfer circles onto ungreased cookie sheets at least 1 inch apart. Spoon a teaspoon of filling into the center of each cookie, being careful not to get any near the edges. Fold circle in half and seal edges together by pressing them with the tips of fork tines ¼ inch into the cookie.
Bake at 400 degrees for 7 to 10 minutes, until pastry is light golden brown. Makes 5 dozen.