Recipe - Virginia Sauers Hungarian Kifli

DOUGH
4 cup Sifted allpurpose flour
1 pound (4 sticks) unsalted butter;
cold
1 pack (8ounce) cream cheese; cold
Powdered sugar

FILLING
1 Stick; (1/4pound) (8
tablespoons) unsalted
butter
1 cup Granulated sugar
1 One half tablespoon Freshly squeezed lemon juice
1 One half pound (6 cups) finely chopped
walnuts

This was originally posted by Virginia Sauer and is wonderful.

~ Several hours (or a day) before you are going to bake these, make dough:
. Sift flour into large mixing bowl. . Using pastry blender or two knives,
cut in 1 pound of the butter butter and the cream cheese until mixture
resembles large flakes of cornmeal, with several pieces the size of small
peas. . Form into a large bowl. . Encase in plastic wrap and refrigerate
for several hours. (Overnight is fine.)

~ When ready to bake, preheat oven to 350 degrees F.

~ Make filling: . Put remaining 1 stick butter into 3quart saucepan. .
Cook over low heat until melted. . Turn off flame under pot. . Add
granulated sugar and lemon juice. Using wooden spoon, stir until smooth. .
Add walnuts. Continue mixing until thoroughly blended. . Set aside for
filling.

~ Prepare pastries: . Sprinkle powdered sugar over working surface. . Roll
cold dough between palms of hands into approximately 96 walnutsized balls.
. Using rolling pin, flatten each ball of dough into a circle approximately
3 One half inches in diameter. . Place 1 heaping teaspoonful walnut filling in
center of each ball of dough. . Roll each ball of dough into a log (jelly
roll fashion). . Gently shape dough into a crescent. . Arrange on ungreased
cookie sheets.

~ Bake until golden (approximately 15 minutes). Be careful not to
overbake.

~ Using a spatula, transfer cookies to wire rack.

~ Generously sprinkle with powdered sugar.

~ Set aside to cool.

~ Serve warm or at room temperature.

Yield: 8 dozen

NB: Although these cookies do not keep well, they can be stored in airtight
containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle
with powdered sugar, and serve warm.

Posted to EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 9,
1998