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Yugoslav Kifle

List of Ingredients

Yugoslav Kifle

Dough:
2 cups sifted flour
1 cake compressed yeast
1/2 cup margarine
2 egg yolks
1/2 cup sour cream
Confectioners' sugar
Filling:
1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon vanilla
2 egg whites, stiffly beaten





Recipe

Crumble yeast into flour in large bowl. Cut in margarine until mixture is crumbly. Add egg yolks and sour cream, mix well.

Form into ball. Knead on lightly floured board until smooth (about 5 minutes). Divide dough into three equal parts and refrigerate at least one hour.

Make walnut filling: Combine walnuts, sugar and vanilla. Fold in stiffly beaten egg whites.

On a board sprinkled with confectioners' sugar, roll each part of the dough into an 8-inch circle. Cut into 8 pie-shaped wedges. Fill wide end of each wedge with one round teaspoon filling. Roll up from wide end to point.

Place on greased baking sheet, curling ends to form crescent shape.

Bake in 375-degree oven about 25 minutes or until golden brown.

Dust with confectioners' sugar.

Yield: 24 large Kifle.

To make tea-sized Kifle: Form the dough into 6 balls instead of three. Reduce the amount of filling to about 1/2 teaspoon. This yields four dozen cookies.


Connieann DiVincenzo-Kerns, Mount Washington