Mákos Kifli (Hungarian Poppy Seed Crescents) Kipfli / Kip
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Serves:
-
48
ingredients
-
Dough
- 709.77 ml flour, sifted
- 236.59 ml unsalted butter
- 4 egg yolks
- 78.78 ml sour cream
- 9.85 ml lemon extract or 9.85 ml vanilla
-
Poppy Seed Filling
- 709.77 ml poppy seeds, freshly ground (2/3 lb)
- 354.88-473.18 ml sugar
- 177.44 ml milk
- 118.29 ml butter
- 3.69 ml vanilla
-
To assemble
- flour, to dust work surface
- powdered sugar, to dust work surface (optional)
- 29.58 ml powdered sugar or 29.58 ml vanilla powdered sugar, to dust cookies
directions
- In a large bowl, cream butter and egg yolks; add sour cream and extract.
- Mix in flour; mix until smooth.
- Gather dough into a ball.
- Turn out onto lightly floured surface.
- With palms of hands, shape dough into a smooth roll.
- Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
- Roll each piece into a ball (about the size of a walnut).
- Can be refrigerated overnight at this point.
- In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
- Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
- Remove from heat and cool.
- Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
- Preheat oven to 350°F.
- Lightly sprinkle work surface with flour or powdered sugar.
- Roll one dough ball out at a time into a circle 1/16-inch thick.
- Place 1-2 teaspoons of filling in the middle of each circle.
- Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
- Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
- In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
- Bake until lightly browned 10-15 minutes; remove to cooling racks.
- When cool, sprinkle with powdered sugar.
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RECIPE SUBMITTED BY
littleturtle
United States