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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Kifles 19g Recipe makes 80 Kifles) The following items or measurements are not included below: ground nuts |
||
| Calories 73 | ||
| Calories from Fat 28 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 21mg | 0% | |
| Potassium 18mg | 0% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 5.3g | ||
| Protein 1.1g | 2% | |
Ingredients
Dough
- 4 cups flour
- 2 (1/4 ounce) envelopes yeast
- 1 cup butter
- 4 egg yolks, save whites
- 1 cup sour cream
- 1 cup powdered sugar
- 1/2 cup granulated sugar
Filling
Directions
1
Combine nuts, sugar and vanilla.2
Fold in egg whites; set aside.3
Put flour into a large bowl.4
Add the yeast to the egg yolks in a small bowl and let soften.5
Cut butter into the flour until crumbly.6
Add egg yolks and yeast and sour cream.7
Mix well until it forms a smooth ball.8
Form into 10 balls and chill.9
Mix 1 cup granulated and 1 cup powdered sugar.10
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.11
Cut the circle into 8 pie-shaped wedges.12
Fill the wide end of each wedge with 1 level teaspoon of filling.13
Roll from wide end to the point.14
Continue with all the balls.15
Place on greased cookie sheets.16
Bake at 325°F for 15 minutes.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Fruit > Nuts
- Cuisine > European > Eastern > Czech
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: Karen=^..^=
On Dec 27, 2005
Excellent kifle recipe...thanks for posting! This couldn't be easier to follow and directions and bake time were right on. I did add the grated rind of one lemon to the dough and a tbl of lemon juice to the filling, because my Grandmother used these in her kifles and that's what I was trying to duplicate. Note: The filling does expand, so be sure to roll these up loosely! Thanks again 
From: Katie Connolly
On Dec 15, 2002
I've been baking these cookies all my life. The yeast is not meant to dissolve fully. And as the nut mixture rises and expands when you bake it, changing it's texture to "spreading consistancy" would likely ruin the delicate and delicious finished product.
From: skr
On Oct 2, 2002
These were good & well-received at a church function. I'd suggest dissolving the yeast in a tiny bit of water with 1 tsp. sugar, since it didn't dissolve completely into the dough. Also, the stiff egg whites made the nut mixture quite runny (did the Ellis Island immigrants have mixers?)Next time I would add unbeaten egg whites slowly until the mixture is a good spreading consistency. These were similar to nut horns my aunts made many years ago in Cleveland using Hungarian recipes.
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