Kifli is a crescent-shaped yeast bread roll.
Also known as Kipfel, Kifli takes in the shape of a crescent. It is believed that it was formed this way because back in ancient times, bread was shaped as a crescent as an offering to the moon goddess, Selene. Kifli itself dates back to at least the 13th century and was made in monasteries for Easter. It is also thought that this bread is the inspiration for the French croissant, which holds the same shape but contains a different dough.
Ingredients
9 ounces cream cheese
1 cup butter
3 large egg yolks egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch salt
1/2 teaspoon baking powder
3 large egg whites egg whites
8 ounces ground walnuts
1 cup white sugar
1/3 cup confectioners' sugar for decoration
Instructions
In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
In a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
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