Yugoslav Kifle (Filled Butterhorn Cookie)
Makes 24 pastries
Ingredients
•1/2 cup sour cream, at room temperature
•1 Tbsp boiling water
•1 envelope Fleischmann’s Active Dry Yeast
•1/2 cup (1 stick) Fleischmann’s margarine, softened
•1 3/4 to 2 1/4 cups unsifted all purpose flour
•2 egg yolks, at room temperature
•1 cup finely chopped Planters Walnuts
•1/2 cup sugar
•1 tsp vanilla extract
•2 egg whites, beaten until the hold firm peaks
•Confectioners sugar
•Melted Fleischmann’s margarine
Instructions
1.Mix sour cream and boiling water. Stir in undissolved Fleischmann’s yeast. Let stand three minus. Stir until yeast is completely dissolved. Set aside.
2.Place softened margarine and 1/2 cup flour in electric mixer bowl. Add sour cream mixture and beat one minute on low speed, scraping bowl occasionally. Add egg yolks and 1/4 cup flour; beat at medium speed one minute, scraping bowl as needed.
3.Stir in enough additional flour to make a soft dough. Turn out onto lightly-floured board; knead 8 to 10 minutes. Dough will not be smooth. Divide dough into three, equal pieces. Wrap and chill at least 2 hours or up to 5 days.
4.Combine walnuts, sugar and vanilla. Fold in stiffly-beaten egg whites.
5.Preheat oven to 375 degrees. On a board dusted with confectioners sugar, roll each piece of dough into a 10-inch circle; cut each into 8, pie-shaped wedges. Top wide edge of each wedge with 1 Tbsp nut meringue. Roll up from wide end to point to make crescent.
6.Place on greased baking sheets, with points underneath. Brush with melted Fleischman’s Margarine. Bake at 375 degrees for 20 minutes, or until golden brown. Remove to wire racks. Sprinkle with confectioners sugar.
Makes 24 pastries
Ingredients
•1/2 cup sour cream, at room temperature
•1 Tbsp boiling water
•1 envelope Fleischmann’s Active Dry Yeast
•1/2 cup (1 stick) Fleischmann’s margarine, softened
•1 3/4 to 2 1/4 cups unsifted all purpose flour
•2 egg yolks, at room temperature
•1 cup finely chopped Planters Walnuts
•1/2 cup sugar
•1 tsp vanilla extract
•2 egg whites, beaten until the hold firm peaks
•Confectioners sugar
•Melted Fleischmann’s margarine
Instructions
1.Mix sour cream and boiling water. Stir in undissolved Fleischmann’s yeast. Let stand three minus. Stir until yeast is completely dissolved. Set aside.
2.Place softened margarine and 1/2 cup flour in electric mixer bowl. Add sour cream mixture and beat one minute on low speed, scraping bowl occasionally. Add egg yolks and 1/4 cup flour; beat at medium speed one minute, scraping bowl as needed.
3.Stir in enough additional flour to make a soft dough. Turn out onto lightly-floured board; knead 8 to 10 minutes. Dough will not be smooth. Divide dough into three, equal pieces. Wrap and chill at least 2 hours or up to 5 days.
4.Combine walnuts, sugar and vanilla. Fold in stiffly-beaten egg whites.
5.Preheat oven to 375 degrees. On a board dusted with confectioners sugar, roll each piece of dough into a 10-inch circle; cut each into 8, pie-shaped wedges. Top wide edge of each wedge with 1 Tbsp nut meringue. Roll up from wide end to point to make crescent.
6.Place on greased baking sheets, with points underneath. Brush with melted Fleischman’s Margarine. Bake at 375 degrees for 20 minutes, or until golden brown. Remove to wire racks. Sprinkle with confectioners sugar.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52869-yugoslav-kifle-filled-butterhorn-cookie.html
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