Kiflis with BeanLennon
(Editor's Note: I had to use the Wiki to find out what kiflis are...)
As far as ingredients go, this is a simple recipe. The hard part comes in rolling out and filling the dough. It takes patience, and preferably two people. This recipe will make 4-5 dozen, if done right.
Ingredients:
Dough--
4 cups flour
1 lb. butter, room temp.
6 egg yolks, beaten (see photo below)
1 cup sour cream
Filling--
1.5 lb. chopped walnuts
3 3/4 cup powdered sugar
6 egg whites
1/2-1 teaspoon lemon juice
To make dough: Mix flour and butter as for pastry. I throw mine in my Kitchenaid, and it makes it so much easier!
Add yolks and sour cream. Mix well. Chill the dough overnight. The dough has to be cold so it can be rolled out easily!
When you're ready to roll the next day, heat the oven to 350. Make the filling by beating the egg whites until frothy. Again, my Kitchenaid is a boon when it comes to this step, but you can use a whisk or handheld mixer too.
Slowly add the powdered sugar to the whites and beat each time. Add the lemon juice, and then fold in the walnuts.
Set up the "rolling station." This is when it's best to have two people...one to roll the dough and one to fill the dough, roll it up, and put in the oven. You need plenty of flour available for rolling, and we used a marble rolling pin/board so that the dough stays colder.
Roll the dough into quarter-sized balls, and roll them into flat circle. The flatter the dough, the flakier the pastry! Hint: Use plenty of flour because the dough will stick. (If the dough gets too sticky, throw it in the freezer for awhile). Fill each pastry circle with a spoonful of filling.
Roll the filling up into the dough, pinching the ends, and curving into a crescent shape. Ours turned out a little wacky because I have zero patience.
Bake 15-20 minutes. The kiefels might burst open when baking, but that's okay! Remove them immediately from the pan, and sprinkle with more powdered sugar if you like. Kiefels freeze well too!
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