Kifli

I just had to post these nut filled, melt in your mouth morsels that I learned to make from my mother-in-law and were always made for Easter. The original recipe used fresh yeast in the pastry which was totally foreign and a bit intimidating to me at the time some thirty plus years ago.

This recipe which I found later does not use yeast but is almost identical in taste and produces the most flakiest pastry ever. I did alter the recipe slightly by using butter instead of margarine which made all the difference in the world. As the commercial goes, "butter is better". On Easter morning we would devour these addictive cookies with cups of coffee.

I wish you all a very Happy Easter.

Kifli

Dough

4 cups all-purpose flour
2 cups salted butter
4 egg yolks, lightly beaten
1 cup sour cream

Filling

4 cups walnuts, ground
1 cup sugar
½ cup milk
1 tbsp. almond extract

Cut butter into flour until crumbly. Add egg yolks and sour cream and knead into a smooth dough. If the dough is very sticky knead in a little flour. Divide the dough into thirds. Take one portion of the dough and cover the rest with plastic wrap. Roll the dough out quite thin on a floured surface into a rectangle. To ensure that the dough does not stick to the counter lift the dough from time to time while rolling out and sprinkle the counter with flour. With a sharp knife cut the dough into 2-inch squares. Mix filling ingredients together and place 1 teaspoonful onto each square. Roll from one corner to form a crescent. Repeat with remaining dough. Place on ungreased cookie sheets close together and bake for about 10 minutes or until golden. Remove from oven and cool on racks for a few minutes then roll each cookie in icing sugar.