Fleischmanns Kifle Recipes

Steps:

• Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
• Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• Bake in the preheated oven until light brown, 10 to 15 minutes.

Steps:

• Mix sour cream and water; heat until warm (105 to 115F).
• Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
• In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
• Stir in egg yolks and enough remaining flour to make soft dough.
• Divide dough into 3 equal pieces.
• Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
• Lightly dust work surface with sugar.
• Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
• Spread each wedge with about 1 tablespoon filling.
• Roll up from wide ends to make crescents.
• Place, with points down, on greased baking sheets.
• Bake at 375F for 20 minutes or until golden brown.
• Remove from baking sheets; cool on wire racks.
• Makes 24 to 30 cookies.
• Filling----------.
• In medium bowl, beat egg whites until soft peaks form.
• Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
• Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.

Steps:

• Combine nuts, sugar and vanilla.
• Fold in egg whites; set aside.
• Put flour into a large bowl.
• Add the yeast to the egg yolks in a small bowl and let soften.
• Cut butter into the flour until crumbly.
• Add egg yolks and yeast and sour cream.
• Mix well until it forms a smooth ball.
• Form into 10 balls and chill.
• Mix 1 cup granulated and 1 cup powdered sugar.
• On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
• Cut the circle into 8 pie-shaped wedges.
• Fill the wide end of each wedge with 1 level teaspoon of filling.
• Roll from wide end to the point.
• Continue with all the balls.
• Place on greased cookie sheets.
• Bake at 325°F for 15 minutes.

Steps:

• 1. Combine sour cream & boiling water in small bowl. Stir in the dry yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.
• 2. Place butter & 1/2 cup flour into a large bowl. Add sour cream mixture & beat 1 min. @ LOW speed. Add egg yolks & 1/4 cup flour; beat 1 min. @ MEDIUM speed. Stir in enough additional flour to make a soft dough.
• 3. Knead dough on floured board (I use my KA stand mixer) for 8-10 minutes. Divide dough into 3 equal portions. Wrap each in wax paper and chill AT LEAST 2 hours or UP TO 5 DAYS.
• 4. Combine nuts, sugar and vanilla; fold in egg whites. Preheat oven to 375°F. Grease cookie sheets or spray with cooking spray.
• 5. Roll each portion of dough on a board dusted with powdered sugar, rolling to a 10" circle. Cut each circle into 12 wedges; top the wide end with filling and roll up; place on greased baking sheets with the point underneath.
• 6. Bake @ 375°F for 20 minutes, or until golden. Remove from pans and put on wire racks, immediately sprinkling cookies with powdered sugar. Also, you can opt to use a powdered sugar frosting drizzled over when cookies are completely cooled.

Steps:

• In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
• Heat water, butter and molasses to 120F degrees to 130F degrees.
• Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• With spoon, stir in enough additional flour to make soft dough.
• Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• Cover; let rest on board 20 minutes.
• Roll dough to 14 x 9-inches.
• Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
• Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
• Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
• Sprinkle top of loaf with 1 teaspoon flour.
• With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
• Bake at 375F for 45 minutes or until done.
• Remove from pan and cool on wire rack.
• To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
• Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.