Easy Polish Walnut Kiflies - Holiday Crescent Cookies
Traditional Christmas treat of Eastern Europe, these easy Polish walnut kiflies are buttery, melt-in-your-mouth, delicate cookies.
Servings 52 -56 servings
Calories 100kcal
Equipment
- Pastry blender or a food processor
- Rolling pin
- Mixing bowls
- Cookie sheets
Ingredients
- 3 cups flour
- ½ pound (2 sticks) cold butter diced
- 6 egg yolks from medium size eggs
- ½ cup sour cream
Filling
- 6 egg whites from medium size eggs
- ½ pound powdered sugar
- 3 cups walnuts finely chopped
Instructions
- In a large bowl, using a pastry blender, blend the butter into the flour creating a coarse, crumb-like consistency.
- In a separate bowl, mix the egg yolks and sour cream. Add to flour mixture. Blend and knead lightly until mixture is like pie dough. Shape into small, walnut-sized balls, cover, and refrigerate overnight (makes about 52-56 balls).
- Place egg whites in an airtight container and refrigerate.
- The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.
- To a medium bowl, add 2 tablespoons each of all-purpose flour and sugar. Take half the balls out of the refrigerator and place in flour/sugar mixture. Keep the rest chilled.
- Roll balls out on a small amount of flour/sugar mixture into a thin circle. Place a heaping teaspoon of filling on each and roll up into a crescent shape. Pinch the ends tightly. Place seam-side down on a greased cookie sheet.
- Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cool slightly and dip in a bowl of confectioners' sugar. Store the kiflies in a cool place.
Notes
- You can add a teaspoon of vanilla to the filling.
- Make sure to roll your dough very thin, or it will puff up and crack.
- Some filling might come out. No worries, there will still be enough left in the cookies.
- For nut allergies, replace the walnut filling with your favorite jam or pastry fruit filling.
- Bake the cookies distributed between two large cookie sheets on convection setting or bake in batches.
- Freeze baked and cooled cookies but not covered in sugar. Lay them on the counter for 2 hours to thaw and then dust with powdered sugar if desired.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 48mg | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.6mg