Hungarian Kifli

Name: Hungarian Kifli
Ingredients: 1 cup (225 ml) butter, room temperature; 1 cup (225 ml) cream-style cottage cheese (8 oz (224 grm).); 2 cups (475 ml) all-purpose flour; 2 egg whites; 2 cups (475 ml) finely chopped walnuts; 1/2 cup (125 ml) sugar; 2 tbsp (30 ml) ground cinnamon

7 ingredients

15 steps

Ingredients

1 cup (225 ml) butter, room temperature
1 cup (225 ml) cream-style cottage cheese (8 oz (224 grm).)
2 cups (475 ml) all-purpose flour
2 egg whites
2 cups (475 ml) finely chopped walnuts
1/2 cup (125 ml) sugar
2 tbsp (30 ml) ground cinnamon

Directions

1

Beat together butter and cottage cheese until light and fluffy.
2

Add flour, beating until dough forms a ball.
3

Divide dough into 3 equal portions.
4

Wrap and refrigerate until firm, several hours or overnight.
5

Combine unbeaten egg whites, walnuts, sugar and cinnamon, blending well.
6

Preheat oven to 375 degrees (200 C.).
7

Grease baking sheets.
8

On a floured surface, roll dough, one portion at a time, into a 10 inch circle.
9

Spread each circle with 1/3 of cinnamon-nut filling to within 1/2 inch of edges.
10

Cut each circle into 24 pie-shaped wedges.
11

Beginning at outer edge, roll up each wedge tightly.
12

Place point-side down,1 1/2 inches apart, on greased baking sheets.
13

Bake 13 to 15 minutes or until golden.
14

Watch carefully.
15

Remove cookies from baking sheets; cool on racks.