Mákos Kifli (Hungarian Poppy Seed Crescents) Kipfli / Kip

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READY IN: 3hrs 45mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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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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