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YUGOSLAV KIFLE




Source of Recipe


Unknown


List of Ingredients




2 cups sifted flour
1 cake compressed yeast
1/2 cup (1 stick) butter
2 egg yolks
1/2 cup commercial sour cream
Walnut filling


Recipe



Put sifted flour in large bowl. Crumble in compressed yeast. Cut in margarine with pastry blender or two knives until mix­ture is crumbly. Add egg yolks and sour cream mix well. Form into a ball. Knead on lightlyfloured board until smooth. This will take 5-10 minutes. Di­vide dough into 3 equal parts. Wrap in waxed paper and chill in refrigerator at least I hour.
On a board or pastry cloth sprinkled with powdered sugar, roll each ball of dough into an 8 ­inch circle. Cut each into 8 pie shaped wedges. Place a table­spoon of walnut filling on wide end of each wedge. Roll up from wide end to point. Place on greased sheet, curving ends to form crescent shape. Bake at 375 degrees about 25 minutes or until golden brown. Dust with confec­tioners sugar. Makes 2 dozen.
WALNUT FILING
Combine I cup finely chop­ped walnuts, 1/2 cup sugar, I tea­spoon vanilla. Fold into 2 stiffly beaten egg whites.