Food recipes
Hungarian Kiffles
Hungarian Kiffles Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched nuts, walnuts, english sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin...
Hungarian Kiffles
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy.
Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer.
Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily.
Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Stir walnuts and sugar together in a bowl.
Pour milk into walnut mixture and stir to form a paste.
Turn dough onto a floured work surface and roll to desired thickness.
Cut dough into 2-inch squares.
Place about 1 teaspoon walnut filling in the center of each square.
Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
Bake in the preheated oven until light brown, 10 to 15 minutes.
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy.
Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer.
Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily.
Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Stir walnuts and sugar together in a bowl.
Pour milk into walnut mixture and stir to form a paste.
Turn dough onto a floured work surface and roll to desired thickness.
Cut dough into 2-inch squares.
Place about 1 teaspoon walnut filling in the center of each square.
Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
Bake in the preheated oven until light brown, 10 to 15 minutes.