FUSION COOKING, CANNING AND PRESERVING FORUM

IF YOU FEED THEM THEY WILL COME

cckeiser
Joe's Own Kiffles
Tue Dec 20, 2011 22:42
72.94.115.189

Joe's Own Kiffles
Using a Stand-up Mixer Using a Food Processor
Ingredients (Makes 8 dozen Kiftles) Ingredients (Makes 4 dozen Kiftles)
4 C all purpose flour 2 C ( 11 + oz. ) All purpose flour
1 lb. unsalted butter 1/2 Ib. unsalted butter
1 pt. ( 16 oz. ) sour cream 1 C (8oz. ) sour cream 2 T sugar I T sugar
2 T sugar 1 T sugar
1/4 tsp. salt 1/8 tsp. salt

Procedure:
In a latge mixing bowl or food processor; blend dry ingredients. With the stand-up mixer use the paddle attachment.
Add the butter that has been cut into 1/2-inch cubes; blend until a course mixture appears.
In a food processor, use the pulse technique.
Add the sour cream. Mix the dough until it just starts to come together -DO NOT OVER MIX. The mixture will appear to be wet. Immediately turn out the dough onto a well-floured surface.
Gather the nough, form a large ball that holds its shape. Cut the ball in half. Gently form each haif into a ball. Repeat this procedure until 8 balls are formed. Flatten into disks. Cover with plastic wrap and refrigerate for 30 minutes or more. This can be done a day before. For the food processor technique, form only 4 disks. Each disk will become I dozen kiffles.

Assembly:
Remove a disk from the refrigerator and roll it out to a 12" circle. Using the calibrated marker marek the edge of the dough into 12 equal segments.
Using a teaspoon or a #100 scoop, place approximately 1/2 oz. of filling on each segment.(about 5 oz. per dozen). The traditional fillings are walnut (recipe follows), apricot butter, poppy seed and lekvar (prune butter)*. Using a cookie-cutting wheel, cut 12 uniform segments.
Roll up each segment, starting form the outer edge to form the kifi1es. DO NOT ROLL TOO TIGHT! Place on a baking sheet covered with parchment paper. Coat each kifi1e with egg wash**, sprinkle
with a little sugar and bake for 20-22 minutes in a 375 degree oven. Remove from oven when slightly browned and place on absorbent paper to cool.
When cool and before se~ing sprinkle with powdered sugar.
*Plum CouncIl prefers using "Dried Plum" butter "
** I beaten egg with 1/4 c. mIlk.

Walnut Filling
1 lb. walnuts
1/4 c freshly squeezed lemon juice
approximately 1/2 c milk
1 c granulated sugar
( 1 tsp cinnamon optional )
Grind walnuts & sugar together, then add lemon juice and milk ( as needed) to loosen mixture Apricot butter, poppy seed and lekvar can be found in some local food stores

    • clarificationJoe S, Tue Mar 6 13:44
      To clarify the kiffle ingredients for food processor or stand-up mixer: Using a Food Processor (makes 4 dozen kiffles) 2 C all purpose flour 1 T sugar ⅛ tsp salt lb. unsalted butter, cut into ... more
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