HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR
This is a very flaky cookie that has been in my family years. My grandmother passed it down to all. I've seen it called many other names but in my house we've nicknamed it: Mom's Hurry Up Cream Cheese Cookies, because if your kitchen is too warm they do become a bit difficult to handle. So if you plan on having a day of baking.... do these first! You're gonna love them. NOTE: Very easy to make total time includes refrigeration of 1 hr if your kitchen is warm from holiday baking.
Provided by veraj9170
Categories Dessert
Time 1h20m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Cream together the cream cheese and butter.
- To this, add the flour - in small portions by hand.
- When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
- Refrigerate for about 1 hour.
- Roll out to about 1/4 inch thick on a floured surface.
- Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
- Bring together opposite corners and pinch and fold over.
- Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
- While still warm, role in powdered sugar and let cool.
- Once cooled, repeat the powdered sugar coating once more.
- You can use any flavor lekvar or even an almond paste.
- It just has to be really thick so it doesn't run while baking.
Nutrition Facts : Calories 170.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 41.2, Sodium 128.5, Carbohydrate 8.7, Fiber 0.3, Sugar 0.6, Protein 2.3
KIFLIE, HUNGARIAN COOKIES
This is a cheat version of a recipe my Grandmother used to make. She spent days folding and greasing the dough so it came out layered and flaky. Since I have neither the time or patience to make that dough I found an easier method. There are two ways to fold these and I'll cover both below.
Provided by Mark Kovach
Categories Dessert
Time 17m
Yield 12 cookies per sheet.
Number Of Ingredients 5
Steps:
- Lay out puff pastry on floured board.
- Combine grated walnuts and the sugars, mix thoroughly.
- Add cream until mixture is a thin paste, spreadable but not runny.
- Form cookies.
- Method 1. spread filling on top of pastry, edge to edge in one direction but leave 1 inch uncovered on both edges in the other direction.
- Starting with an uncovered edge roll the pastry into a cylinder. Wet the uncovered edge when you reach it and seal it to the side.
- Place rolled dough in freezer for no more than 20 minutes to firm it for cutting.
- Cut dough cylinder into 1/2 inch circles and place on greased cookie sheet.
- Method 2. Cut pastry sheets into squares 2 inches by 2 inches.
- Place a 12 teaspoon of the filling into the center of the square and bring two opposite points of the square together over the top of the filling.
- Either method, bake cookies at 425 degrees Fahrenheit for 12 minutes. .
- Allow to cool and enjoy.
Nutrition Facts : Calories 386.1, Fat 25.3, SaturatedFat 6.8, Cholesterol 13.6, Sodium 107.5, Carbohydrate 37, Fiber 1.3, Sugar 17.7, Protein 4.6
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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