Ingredients
Equipment
Method
PASTRY
- In a large bowl, whisk together flour, baking powder and salt. Cut the butter into small sections to make it easier break it down when mixing with the flour. Add the butter and using a pastry blender or your hands, mix with flour until you have a crumbly texture (similar to pie crust). Add sugar, egg yolks, vanilla and sour cream. Bring the dough together and when all the ingredients start coming together in a ball. Transfer to the counter and knead the dough a few times, until it comes together. Divide the dough into 3 equal balls and wrap tightly with saran wrap and refrigerator for 1 hour or overnight.
- WALNUT FILLING: Mix together ground walnuts, sugar, slightly beaten egg white and vanilla. Set aside.
- Preheat oven to 350℉ (178℃). Line baking pans with parchment paper.
- OPTION #1: Take one section/ball of the dough from the refrigerator and roll out to a large circle, roughly 10-12 inches across. Using a rotary cutter or sharp knife, cut the circle into 8 equal sections. Add a tablespoon of the walnut or jam filling to each section at the top of the triangle (widest part), roll the kifli (crescent) toward the center of the circle. Place on prepared baking pan. Bake for 27-30 minutes, until golden.
- OPTION #2: Again, take out one ball/section from the refrigerator and leave the other 2 to stay cold. Roll out the dough to 12" x 14"(30cm x 35cm) rectangle. Cut into 3 inch square and add 1-1½-2 teaspoons of the walnut or jam filling to each corner of the square. Take the corner where the filling is placed and roll the kifli (crescent), tucking in the top corner over the filling and place on baking sheet with the top corner under the kifli (crescent). Bake for 27-30 minutes, until golden.
- Remove from oven, allow to cool on cooling rake. When they are slightly warm, sprinkle powdered sugar and enjoy!!