Contributed by Barbara (Nightmist)
Here is a favorite filled cookie. My family loves these things, especially with the poppy seed filling. I am given to understand that they are Austro-Hungarian in origin, from whence comes their name. An alternate nut filling is also provided.
Chill butter and cut it into pieces, then cut it into the flour. Stir egg yolks and cream together. Mix yolk-cream mixture with flour mix useing a fork. gather the mixture together with your hands (it will be crumbly) into a ball. Turn out onto a lightly floured surface, and work dough. Squeeze and knead til well blended. If dough is too sticky to work, chill it for a while, if to dry to come together, ad a bit more cream. This is something that can vary according to the type of flour you use. With your hands shape the dough into a long roll and cut into 4 dozen pieces. Make the pieces into balls. Dust your work surface with confectioners sugar. Roll each ball into a circle, about a 16th inch thick (pie dough thickness). spread about 1 1/2 teaspoons of filling (see below for recipes) on each circle. Carefully fold each one over curving the straight edge _carefully_ to form a crescent shape. Place the crescents on a cookie sheet with any overlaps underneath. Brush with beaten egg. Bake at 375 F til lightly browned, 15-20 minutes
When you use this the cookies are called Dios Kifli.
Beat the egg whites slightly. Mix all together thoroughly.
When you use this the cookies are called Makos Kifli.
Combine all in a heavy saucepan and cook slowly over low heat, stirring constantly til thickened. About 5 minutes. cool and use. If it gets too thick when it cools, stir in a little milk
This page last updated 9/4/1999