Kifle

Kifle Recipe - Traditional Serbian Pastry with Walnuts and Sour Cream

Region / culture: Serbia | Preparation time: 1 hour 30 minutes | Cooking time: 25 minutes | Servings: 2 dozen

Introduction

Kifle is a traditional Eastern European pastry that is typically filled with a sweet walnut mixture. These crescent-shaped cookies are perfect for serving at holiday gatherings or as a special treat for any occasion.

History

Kifle has its origins in Eastern Europe, particularly in countries like Hungary, Romania, and Serbia. The recipe has been passed down through generations and is a beloved treat in many households.

Ingredients

1 package yeast
2 cups sifted flour
0.5 cup margarine
2 egg yolks
0.5 cup sour cream
Confectioners’ sugar
Melted margarine

Walnut Filling

1 cup finely chopped walnuts
0.5 cup granulated sugar
1 tsp vanilla extract
2 egg whites, stiffly beaten

How to prepare

Put sifted flour into a large mixing bowl.
Mix in yeast.
Cut in margarine with a pastry blender until the mixture is crumbly.
Add egg yolks and sour cream; mix well.
Form into a ball.
On a lightly floured board, knead until smooth, 5 to 10 minutes.
Divide the dough into 3 equal parts.
Wrap each part in wax paper.
Chill in the refrigerator for at least 1 hour.
On a board sprinkled with confectioners' sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shaped wedges.
Fill the wide end of each wedge with 1 tbsp of walnut filling.
Roll up from the wide end to the point.
Place on a greased baking sheet, curving the ends to form a crescent shape.
Bake at 375°F (191°C) for about 25 minutes or until golden brown. Dust with confectioners' sugar. Makes 2 dozen cookies.

Walnut Filling

Combine walnuts, sugar, and vanilla extract.
Fold in stiffly beaten egg whites.
Makes enough filling for 2 dozen cookies.

Variations

Try filling the kifle with a different nut mixture, such as almonds or pecans.
Add a sprinkle of cinnamon or nutmeg to the walnut filling for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to chill the dough before rolling it out to make it easier to work with.

- Be sure to evenly distribute the walnut filling in each cookie for a delicious bite every time.

- Dusting the cookies with confectioners' sugar adds a sweet finishing touch.

Serving Suggestions

Kifle is best served with a cup of hot tea or coffee for a delightful snack or dessert.

Cooking Techniques

Kneading the dough until smooth is essential for a tender and flaky pastry.

- Rolling the dough into a thin circle ensures that the cookies bake evenly.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Greek yogurt can be used as a substitute for sour cream.

Make Ahead Tips

You can prepare the dough and walnut filling ahead of time and assemble the cookies just before baking for a convenient make-ahead option.

Presentation Ideas

Arrange the kifle on a decorative platter and dust with extra confectioners' sugar for a beautiful presentation.

Pairing Recommendations

Serve kifle with a glass of sweet dessert wine or a cup of hot cocoa for a delightful pairing.

Storage and Reheating Instructions

Store leftover kifle in an airtight container at room temperature for up to a week. To reheat, place in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of kifle contains approximately 150 calories.

Carbohydrates

Each serving of kifle contains approximately 15 grams of carbohydrates.

Fats

Each serving of kifle contains approximately 8 grams of fat.

Proteins

Each serving of kifle contains approximately 3 grams of protein.

Vitamins and minerals

Kifle is not a significant source of vitamins and minerals.

Alergens

Kifle contains nuts (walnuts) and eggs.

Summary

Kifle is a delicious pastry that is relatively low in calories and provides a small amount of protein and fats.

Summary

Kifle is a delightful pastry filled with a sweet walnut mixture that is perfect for any occasion. With a flaky crust and a nutty filling, these crescent-shaped cookies are sure to be a hit with family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my dear friend Anna in her quaint little kitchen. As soon as I walked in, I was greeted by the most delightful aroma wafting through the air. Anna was busy kneading dough and shaping it into small crescent shapes, which she then carefully placed on a baking sheet.

“What are you making, Anna?” I asked, curiosity piqued.

“These are kifle, a traditional Serbian pastry that my mother used to make for me when I was a child. They are filled with a sweet walnut paste and are simply delicious,” Anna explained, her eyes twinkling with excitement.

I watched in awe as Anna expertly folded the dough around the filling, creating perfect little crescents. She then brushed them with egg wash and sprinkled them with sugar before sliding them into the oven to bake.

As the kifle baked, the kitchen filled with the most heavenly scent, and I couldn't wait to try one. When they were finally done, Anna pulled them out of the oven and placed them on a cooling rack. The golden brown pastries looked absolutely irresistible, and I eagerly grabbed one and took a bite.

The flavor was out of this world – the sweet walnut filling paired perfectly with the flaky, buttery dough. I knew right then and there that I had to learn how to make kifle myself.

Over the next few days, Anna graciously taught me her family recipe for kifle. We spent hours in the kitchen together, mixing dough, shaping crescents, and filling them with the delicious walnut paste. As we worked, Anna shared stories of her childhood in Serbia, and I listened intently, soaking up every detail.

After several tries, I finally mastered the art of making kifle. The dough was soft and flaky, the filling sweet and nutty – just like Anna's. I was thrilled to have learned such a special recipe from my dear friend, and I couldn't wait to share it with my own family.

Years passed, and the recipe for kifle became a staple in my own kitchen. I made them for every special occasion – birthdays, holidays, and family gatherings. My children and grandchildren grew to love the sweet pastries just as much as I did, and they always eagerly awaited the moment when the kifle would come out of the oven.

As the years went by, I continued to refine the recipe, adding my own little twists and variations. Sometimes I would experiment with different fillings – apricot, raspberry, even chocolate. Other times I would shape the dough into different forms – circles, squares, even hearts. But no matter how I changed the recipe, the essence of the kifle remained the same – a sweet, nostalgic taste of my dear friend Anna's kitchen.

Now, as I sit in my own kitchen, kneading dough and shaping crescents, I can't help but think of Anna and the day she introduced me to the wonderful world of kifle. Her recipe has become a cherished part of my own culinary repertoire, passed down through generations and enjoyed by all who taste its delicious sweetness.

As I take the kifle out of the oven and watch my family eagerly reach for a warm pastry, I can't help but smile. In that moment, I am grateful for the friendships that have shaped my life, the memories that have warmed my heart, and the recipes that have sustained me through it all. And as I take a bite of the sweet, flaky pastry, I am reminded of the power of food to connect us, to comfort us, and to bring us together in love and joy.