Kiflies Recipes

Steps:

• Cream together the butter, cream cheese, salt, and sour cream.
• Stir in the flour.
• On a floured surface, kneed the dough with your hands until it's smooth.
• Chill the dough in the refrigerator for three hours.
• Place chilled dough on a lightly floured countertop.
• Using a rolling pin, roll the dough thin (about 1/8").
• With a table knife, cut the dough into 3" squares.
• Spread one corner of each square with the filling mixture.
• Starting in that corner, roll up each square, then curve in the ends to form a crescent.
• Place on cookie sheet and bake at 350 for 15-20 minutes, or until edges are beginning to turn golden.

Steps:

• 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 baked. 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 shaker.
• 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 "weepy" 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.

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:

• In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
• in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
• Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

Steps:

• For dough:.
• Cut butter into flour.
• Mix egg yolks with sour cream and add to flour mix.
• Mix well.
• Divide dough into 6 or 8 parts.
• Flatten each into small patty shape.
• Wrap each patty in plastic wrap and chill at least 6 hours or overnight.
• For filling:.
• Combine nuts, sugars, and lemon rind and set aside.
• Beat egg whites a little with a fork and set aside.
• To assemble:.
• Remove one patty at a time from fridge and roll out on a floured board to a 9" circle.
• Now smear some egg white over the circle of dough.
• Sprinkle about 2 tablespoons of sugar/nut mixture over that.
• Cut into 12 pie-shaped wedges.
• Roll up, curve into crescent shape, dip tops in egg whites, then in nut mixture and arrange on prepared cookie sheets.
• Repeat with balance of dough.
• Bake at 350 degrees F. for 15 to 20 minutes.
• Makes 72, 96, or more, depending on how many times you divide the dough.

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:

• Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
• Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 15 minutes.

Steps:

• Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly.
• Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
• Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside.
• On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
• Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
• Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.