Kifle (Yugoslavian)

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  • 1 package yeast
  • 2 cups sifted all-purpose flour
  • 1/2 cup margarine
  • 2 egg yolks
  • 1/2 cup sour cream
  • Confectioners' sugar
  • Melted butter

Walnut Filling

  • 1 cup finely chopped walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 egg whites, stiffly beaten


  1. Pastry: Put sifted flour into large mixing bowl. Mix in yeast. Cut in butter with pastry blender until mixture is crumbly. Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes.
  2. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
  3. On a board sprinkled with confectioners' sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges. Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
  4. Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners' sugar.
  5. Walnut Filling: Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites.