Kifle Yugoslavian Walnut Cookies
Delight your senses with Kifle, the traditional Yugoslavian walnut cookies that are as beautiful as they are delicious. These crescent-shaped treats feature a buttery, flaky dough enriched with sour cream, which wraps around a sweet, nutty walnut filling infused with vanilla. Perfectly golden from a light egg yolk glaze and dusted with a snowy layer of powdered sugar, Kifle cookies bring a touch of old-world charm to any dessert table. With a short prep time and the ability to refrigerate the dough overnight, they're ideal for holiday baking or an easy make-ahead treat. Whether enjoyed with a cup of coffee or shared at festive gatherings, these irresistible walnut crescents are sure to become a family favorite. Keywords: Yugoslavian Kifle, walnut crescent cookies, traditional holiday cookies, flaky and buttery dessert.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter
- 120 grams Sour cream
- 50 grams Granulated sugar
- 120 grams Ground walnuts
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar (for dusting)
- 1 unit Egg yolk
Instructions
In a large mixing bowl, combine the flour and butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Mix in the sour cream until a soft dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a small bowl, mix together the ground walnuts, granulated sugar, and vanilla extract to create the filling. Set aside.
Divide the chilled dough into 4 equal portions. Take one portion and roll it out on a lightly floured surface into a thin circle, about 20 cm (8 inches) in diameter.
Cut the circle into 6 triangular wedges (like slicing a pie). Place a small amount (about 1 teaspoon) of the walnut filling near the wide end of each wedge.
Starting at the wide end, roll up each wedge toward the pointed end to form a crescent shape. Place the crescents on the prepared baking sheet, seam side down.
Repeat the rolling, filling, and shaping process with the remaining dough portions.
Lightly beat the egg yolk and brush it over the tops of the crescents for a golden finish.
Bake the kifle in the preheated oven for 18-20 minutes, or until lightly golden brown.
Allow the cookies to cool completely on a wire rack, then dust generously with powdered sugar before serving.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 112.7 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
