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Kifle (D, TNT)
Source: Fleischmann's Yeast
Yield: 24

1/2 cup sour cream
1 tablespoon water
1 envelope yeast
1/2 cup butter or margarine, softened
2 to 2-1/4 cups all-purpose flour
2 egg yolks (reserve whites for nut filling)

Nut Filling:
2 egg whites
1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon vanilla extract
Melted butter or margarine
Powdered sugar (optional)

Heat sour cream and water until warm (100°F to 110°F). Sprinkle in yeast; stir until dissolved.

In medium bowl, combine butter and 1/2 cup flour. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/4 cup flour; beat 1 minute at medium speed, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

In bowl, beat 2 egg whites until stiff peaks form. Combine 1 cup finely chopped walnuts, 1/2 cup sugar and vanilla extract. Fold in stiffly beaten egg whites.

On a surface dusted with powdered sugar, roll each piece of dough to a 10" circle. Cut each into 8 wedges. Top wide edge of each wedge with about 1 tablespoon nut filling. Roll up from wide end to point. Place on greased baking sheets, with points underneath. Brush with melted butter.

Bake at 375°F for 18 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Sprinkle with powdered sugar while warm, if desired.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A