Prep 45 mins
Cook 10 hrs
These cylinders of nut-filled goodness are different from other kifli recipes because the addition of alum to the dough helps it achieve its crispy tender quality. Don't be intimidated by it. Also, while the amount of flour in this recipe seems inappropriate for the quantity of butter and number of eggs, it does work..beautifully. Just follow the directions closely. Recipe was from daily newspaper about 25 years ago.
For the Dough
- 2 cups sifted all-purpose flour
- 1 teaspoon alum, powder
- 1 lb sweet butter
- 12 egg yolks
For the Filling
- 12 egg whites
- 5 cups ground walnuts
- 1 3⁄4 cups confectioners' sugar
- granulated sugar
- vanilla sugar (optional but good)
- For the Dough:.
- Combine flour, alum powder and butter, blending well with fingers.
- Add egg yolks, ONE AT A TIME, mixing well after each.
- Knead until like pie dough, first in mixing bowl and then on lightly floured board.
- At this stage, dough will be very soft and mushy looking, but don't panic.
- Make walnut sized balls of dough and refrigerate overnight in covered container.
- Next day make the filling.
- For the filling:.
- Beat egg whites until very stiff.
- Fold in ground nuts and confectioners sugar.
- Set it aside.
- Roll out balls of dough, one piece at a time on floured board.
- Roll thin, to about a three inch diameter.
- Working fast, place about one teaspoon of filling on dough circle.
- Roll into cigar shape, keeping filling inside.
- Work with only one small group of dough balls at a time and keep rest chilled until ready to use.
- Place seam side down on ungreased cookie sheets and bake in 350 degree F. oven for 15 to 17 minutes, until golden brown.
- Roll while warm in about one cup of granulated sugar that has been mixed with a packet of vanilla sugar or two tablespoons home-made vanilla sugar.