Food recipes
Hungarian Kifli (Christmas Cookies) With Dates
Hungarian Kifli (Christmas Cookies) With Dates Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched nuts, pecans dates, deglet noor orange juice, raw sugars, granulated...
Hungarian Kifli (Christmas Cookies) With Dates
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
nuts, pecans
dates, deglet noor
orange juice, raw
sugars, granulated
Directions:
For the dough: mix butter, cream cheese and flour in food processor.
Split into two balls, wrap in plastic wrap and refrigerate overnight.
For the filling: Mix all ingredients in food processor, let stand at room temperature.
Preheat oven to 350 degrees.
Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares.
Put about one teaspoon filling onto each square.
Roll diagonally, then crimp in the middle to make a crescent.
Place on ungreased cookie sheet and bake for 20 minutes or until golden.
Sprinkle with powdered sugar as soon as removed from oven.
All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
Enjoy!
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
nuts, pecans
dates, deglet noor
orange juice, raw
sugars, granulated
Directions:
For the dough: mix butter, cream cheese and flour in food processor.
Split into two balls, wrap in plastic wrap and refrigerate overnight.
For the filling: Mix all ingredients in food processor, let stand at room temperature.
Preheat oven to 350 degrees.
Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares.
Put about one teaspoon filling onto each square.
Roll diagonally, then crimp in the middle to make a crescent.
Place on ungreased cookie sheet and bake for 20 minutes or until golden.
Sprinkle with powdered sugar as soon as removed from oven.
All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
Enjoy!