Dessert Recipes - Yugoslav Kifle (Filled Butterhorn Cookie) Recipe

Ingredients 

• 1/2 cup dairy sour cream             

• 1 Tbs boiling water                     

• 1 package F1eischrnann's Active Dry Yeast                   

• 1/2 cup (1 stick) F1eischmann's margarine, softened                  

• 1 3/4 to 2 1/4 cups un-sifted flour         

• 2 egg yolks (at room temperature)

• 1 cup finely chopped Planters Walnuts

• 1/2 cup sugar

• 1 tsp vanilla extract

• 2 egg whites, stiffly beaten confectioners sugar

• melted Fleischmann's margarine

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Method:

1. Combine sour cream and boiling water; mix well. Stir in un-dissolved Fleischmann's Active Dry Yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.

2. Place softened Fleischmann's Margarine and 1/2 cup flour in small bowl. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally.

3. Add egg yolks and 1/4 cup flour; beat at medium speed 1 minute, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead 8 to 10 minutes. (Dough will not be smooth.)

4. Divide dough into 3 equal pieces. Wrap in wax paper, Chill at least 2 hours or up to 5 days. When ready to shape, combine Planters Walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites.

5. On a board dusted with confectioners sugar, roll each piece of dough into a 10-inch circle; cut each into 8 pie­shaped wedges. Top wide edge of each wedge with about 1 Tbs nut filling mixture. Roll up from wide end to point.

6. Place on greased baking sheets, with points underneath. Brush with melted Fleischmann's Margarine.

7. Bake at 375°F for 20 minutes, or until golden brown. Remove from baking sheets and place on wire racks to cool. Immediately sprinkle with confectioners sugar if desired.