Hungarian Kifli
Servings: 36 kifli
Ingredients
- One 8 oz. package cream cheese room temperature
- One 11 oz. box Betty Crocker Pie Crust Mix
- 2 1/2 cups finely ground walnuts divided
- 1 cup granulated sugar divided
- 2 large egg whites well beaten, separated
- 3 Tbsp. unsalted butter, room temperature
- 1 tsp. vanilla extract
- confectioner's sugar for sprinkling
- flour for dusting board
Instructions
- In a large bowl, combine cream cheese and pie crust mix until well blended. Divide dough in half and wrap each in plastic wrap. Chill for one hour or up to overnight.
- In a small bowl, combine 1/2 cup nuts and 1/4 cup granulated sugar for topping. Set aside.
- In another medium bowl, combine 2 cups nuts, 3/4 cup granulated sugar, one well beaten egg white, butter and vanilla for filling until well blended.
- In another small bowl, beat last egg white.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- Lightly flour a work surface and roll one portion of dough into a rectangle about 1/4" thick. Cut into 2 inch squares. Place about one heaping teaspoon of walnut filling on each square. Fold two corners of square to the middle and press lightly. Brush the pastry with the egg white. Place on prepared sheet.
- Sprinkle with the nut/sugar topping.
- Bake for 18-20 minutes or until lightly browned. Remove from oven. Let cool on tray for 5 minutes then remove from tray to wire rack. Repeat until all dough is used.Before serving sprinkle with confectioner's sugar.