Kifles Nut Rolls Or Horns Recipes

Steps:

• Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Steps:

• Mix ingredients for filling, set aside.
• In another bowl, mix yeast, milk, 1 teaspoon sugar, and vanilla together and set aside for about 10 minutes.
• In a third bowl, mix flour and 1/2 cup sugar. Cut in butter until mixture resembles course crumbs.
• Add eggs, salt and sour cream, then add yeast mixture, mix and knead well until dough is shiny (about 15 minutes).
• Divide into 4 balls. Roll out each ball to about 9" x 13" and spoon 1/4 of the nut filling over each.
• Starting at the narrow end, roll dough into a loaf. Pinch the ends and fold them under. With the seam side down, let loaves rise in greased pan for 2 hours.
• Brush with beaten egg and bake at 350 for 35 to 40 minutes.

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:

• 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:

• Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
• Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
• Add 7 cups of ground pecans and blend well.
• Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
• Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
• Add 5 cups ground walnuts and blend well.
• Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
• In a sauce pan, combine sour cream, water and magarine.
• Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt.
• Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
• Add eggs and 1 cup flour.
• Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• Turn dough on to a lightly floured board; knead a few times to form a ball.
• Cover dough and let rest for 10 minutes.
• Divide dough into 4 equal pieces.
• Roll each piece into a 14x12 nch rectaangle.
• Spread each piece of dough with 1/4 of the nut filling.
• Roll each one up (from the long side), as for a jelly roll.
• Seal edges.
• Place rolls on greased baking sheets, sealed edges down.
• Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
• Bake rolls at 350°F for about 35 minutes, or until done.
• Remove from baking sheets, and cool on wire racks.
• When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

Steps:

• Mix flour and butter with pastry blender.
• Make a well in the center.
• add 1 egg yolk and sour cream.
• Mix together well.
• Divide dough in 3 balls.
• Wrap each ball in wax paper.
• Chill overnight.
• Next day, take out one ball at a time.
• roll out on floured board in a circle.
• as a pie crust 12" to 13" across.
• Mix 3/4 cut ground walnuts and.
• 3/4 cups of sugar.
• Divide this filling into 3 parts.
• Sprinkle over rolled out dough.
• Then roll nuts lightly into dough with a rolling pin.
• Cut into 16 wedges.
• Roll each piece wide end first to narrow tip.
• Place narrow end down on cookie sheet.
• Bake at 350 degrees for 20 minutes until golden.
• Dust with powdered sugar before serving.