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16.3.12

WALNUT CRESCENTS - DIÓSKIFLI


Several European nations have their claim to these non- yeasted crescent shaped walnut cookies. They are delicious and keep well. There are two types of dióskifli: those with walnut filling and those with walnuts in the pastry. Within those two types of kifli, the variations are endless. The word kifli goes back to Hungary’s Turkish occupation in the sixteenth century, which would also explain the traditional use of lard. My grandmother still made dióskifli with lard, but these days most people make them with butter.

Pastry
2-1/2 cups flour
1 cup soft butter less 2 Tbsp
1/4 tsp salt
1 Tbsp lemon juice
1/4 -1/3 cup water
icing sugar for rolling

Walnut Filling:
3/4 cup whipping cream
1 Tbsp lemon rinds
1/2 cup raisins
1 cup sugar
3 cups finely ground walnuts
1/3 cup rum

• Place the flour in a large mixing bowl.
• Add the soft butter and rub it into the flour.
• Add the salt and the lemon juice.
• Add the water a tablespoon at a time and only add as much as needed to form the dough.
• Combine to form soft, pliable dough.
• Wrap in plastic and let dough rest for a few hours or overnight.
• Meanwhile prepare the walnut filling.
• Place the whipping cream, the lemon rinds and the raisins in a large fry pan.
• Bring the cream to the boil.
• Add the sugar and the ground walnuts and stir to combine.
• Reduce heat and cook stirring continuously for a minute or two.
• Remove from heat and stir in the rum. Set aside for use later.
• After the dough has rested, line a large baking sheet with parchment paper and turn the oven to 375F.
• Place the dough on a well-floured board and roll it out.
• Reroll leftover dough until all the dough is used up.
• Cut into rounds and divide the walnut fillings on the top.
• Flatten the walnut filling and roll up the rounds.
• Gently stretch the rolls into crescent shapes and place them on the prepared baking sheet.
• Bake the crescents in the preheated oven for 20 minutes or until they begin to get a little color.
• Remove from heat and one by one immediately roll the hot kifli into icing sugar.
• Place on a wire rack to cool.







4 comments:

  1. I love your little walnut kiflis the filling is incredible with the way you added the heavy cream to it so it stays moist. Great recipe Zsuzsa!

    ReplyDelete
  2. Thank you Elisabeth. This was one of the first cookies I made in 1967or ever. I have an old photo of it somewhere.

    ReplyDelete
  3. Wow! The famous kifli! I cannot keep up with you, Zsuzsa! I open your blog and it seems as if you had posted 100 new delicious recipes since my last visit! They look fantastic and you have just reminded me I have to start experimenting baking sweets with lard.

    ReplyDelete
  4. Not all recipes were made when I posted them. Some are, but not all. I have some unfinished recipes going back a year. I have the ingredient list, the photos and some notes jotted down, but no recipe. Then I post them as fast as I write them up. If someone thinks I cook in the order they appear on the blog well… it would be weird to eat like that. No?

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