Original Keifle Recipe -- Best Recipes

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Date Posted: 10/13/06 3:47:57pm
Author: CB
Subject: Original Keifle Recipe

KEIFLES

DOUGH:
6 c. flour
1-lb. sweet butter (NO substitutes), at room temp.
12 eggs, seperated
1/2 of a fresh lemon, juiced (1 1/2 T. juice reserve for filling)
8 oz. sour cream

Cut butter into flour until mixed, crumbly. Whip the egg yolks(reserving the whites). Add lemon rind and sour cream;mix well,into a ball of dough. Roll into balls no larger than the size of a small walnut shell. Line a 13x9" baking dish with foil;place balls in the dish in layers,(can put waxed paper in between layers if you want to)cover and refrigerate overnight.

FILLING:
2-lbs. ground walnuts, finely ground
3 c. sugar
Reserved juice from 1/2 of lemon
12 Reserved egg whites

Grind nuts in food processor,mix with sugar. Add the lemon juice;mix well. Whip egg whites until stiff;add to the nut mix-a little bit at a time. Mix should be the consistency of a paste. Refrigerate overnight as with the dough,covered.

On a lightly floured area, roll out dough balls(3-4 at one time)to a diameter of 4" until thin.

*****HERE'S THE SECRET TO A FLAKY DELICIOUS CRUST*****
(Lightly floured surface and thinly rolled, like a fine paper;almost see-through,very delicate.)

Drop 1 t. of filling onto the middle of the dough;roll up into a crescent shape and pinch the ends to seal. Place on cookie sheet by the dozen, they will expand and need room to do so. Bake at 350 degrees on the middle rack ONLY for 15-20 minutes or until lightly golden. Watch carefully as they can burn easily. Cool to the touch and sprinkle or roll with powdered sugar. Makes 8 dozen.

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