From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes

Kifli crescents are Hungarian pastries.

Variation I[edit | edit source]

Variation I
Category Cookie recipes
Yield 60–80 cookies

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump.
  2. Using a pastry knife, mix flour, butter, salt in a bowl until crumbly.
  3. Add 3½ tbsp sugar and baking powder to the flour mixture.
  4. In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla.
  5. Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky.
  6. Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise.
  7. Divide the dough into 5 equally-sized balls.
  8. Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across.
  9. Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar.
  10. Bake on a cookie sheet at 325°F for 15 minutes or until golden brown.

Variation II[edit | edit source]

Vanilla kifli is the traditional Hungarian holiday cookie.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour to make a dough.
  2. Shape into a ball, cover, and let stand at room temperature for 2 hours.
  3. Preheat oven to 375°F (190°C).
  4. To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and ½ inch thick. Bend rope to form crescent. Repeat with remaining dough, placing crescents on ungreased cookie sheets about 1 inch apart.
  5. Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. Repeat with remaining cookies. Cool cookies completely.
  6. Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to set.