Recipe: Hungarian Kiffles

Hungarian Kiffles

4 egg yolks
4 c all-purpose flour
1 tsp salt
2 tsp sugar
1 c butter
1 cake yeast dissolved in:
1 c sour cream
---Nut Filling---
1 lb walnuts -- ground
1/2 c sugar
2 to 3 egg whites -- beaten

* NUT FILLING: Combine walnuts with sugar; add egg whites, just enough to hold nuts together. Reserve.....

PREPARE COOKIES; Mix flour, salt and sugar together; add butter and mix like pie dough. Add egg yokes and sour cream mixture; mix well. Shape dough like a meatloaf; wrap and refrigerate overnight... The next day, working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least 1/8 inch; use a mixture of powdered confectioners sugar and flour on surface. Cut out diamond shapes, 2 to 3 inches square.

TO ASSEMBLE; Place a scant teaspoon of filling on center of each diamond; roll from one corner to another corner; shape into crescent. Bake on top rack of oven at 375 degrees for 10-15 minutes or until lightly browned; WATCH them carefully...

Ana