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Stir in egg yolks and vanilla. Stir together flour, salt, and baking powder. Add 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.
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Instructions. In a large bowl combine flour, sugar and salt. In a stand mixer or by hand-cream butter and cream cheese until smooth. Add the egg yolks to the butter/cream cheese mixture. Add the flour mixture to the butter/cream cheese mixture and blend together. Separate into five balls.
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Step 3. In a bowl, mix all-purpose flour and sugar. Remove half of the balls from the refrigerator and roll them into a flour/sugar mixture; roll the balls out into a thin circle. Place a heaping teaspoon of filling on each and roll it into a crescent shape. Pinch ends; place seam-side down on a greased cookie sheet.
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First, prepare the dough. Combine the cream cheese and butter in a large mixing bowl and beat them together well with a hand mixer. Slowly add the flour in while you continue to beat the batter until it forms a soft, sticky dough. Bring the dough together into a ball in the bowl with clean hands, then cover it.
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Procedure to make Kiffles - To make the Dough - In a large bowl, beat the butter and the cream cheese until fluffy. Be sure to leave the cream cheese and butter on the counter to soften. Mix the flour and salt in a small bowl. Add this mixture in 4 batches to the butter mixture. Mix well after each addition. I used my hand mixer to beat the butter.
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Assemble the Kiffles: Roll dough out a bit thinner than 1/4-inch on a board sprinkled with powdered sugar (not flour) and cut into 3″ squares. Pre-heat oven to 350 F. Place one teaspoon of nut filling on each square and fold over opposite corners to make a triangle. Brush triangles lightly with beaten egg to glaze and bake until golden (about.
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Directions. Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with.
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Bring the dough together into a ball in the bowl with clean hands, then cover with plastic wrap. Let chill in the refrigerator for 3 hours. Heat the oven to 350°F. Divide the dough into quarters. Dust a clean work surface with flour and powdered sugar and roll out the first quarter until ⅛ inch thick.
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Prepare the Dough: Whisk the flour and salt together in a medium bowl and set aside. Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes. Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined.
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Using 1/2 teaspoon of the filling place it in the middle of the oval and spread it around. Roll the dough length wise gently pulling the ends to lengthen the kiffle. After all the kiffles are rolled, place seamed side down on a parchment paper lined cookie sheet. Bake at 375 degrees for 10-13 minutes until lightly browned.
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Make the apricot filling: Step 1: Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning. Step 2: Add the sugar and continue to cook until thick.
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Traditional Christmas treat of Eastern Europe, these easy Polish kiflies (kifli) are buttery, melt-in-your-mouth, delicate crescent cookies with walnut filli.
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Add the flour. 5. Add 2 cups of the flour a little at a time and beat until the dough becomes to thick for the mixer to work. Remove the bowl from the mixer and combine the remaining flour by hand. Knead the dough until it is no longer sticky. 3.
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1. Allow cream cheese and butter to come to room temperature. 2. Cream together cream cheese, butter, and egg yolks. If you don't have a fancy stand mixer, that's ok-nana didn't either. 3. Add the flour and knead until no longer sticky. 4. Form into small balls-about half the size of a golf ball.
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Using a pastry cutter or knife, cut into small squares, roughly around 2 inches and place on a lined baking tray. Put a tsp of jam on each square and bring the diagonal ends of the square together and pinch them to stick. Bake the Kiffles in a preheated oven at 180 C for 16-18 minutes. Continue rolling and filling out the rest of the pastry and.
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Instructions. Set aside the flour and salt in a medium mixing bowl. 2 to 3 minutes, beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy. Reduce the mixer speed to low and gradually add the flour mixture, 1/4 cup at a time, until just combined.
