Kifle Recipe

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Jan W


I've had this recipe for 40 yrs,
orig. on Fleischmann's yeast packet, dated 1978...

My favorite when it comes to making the small nutroll much simpler than making individual balls of dough!

Give it a try and see if it doesn't become your 'go to' recipe!

Will soon be making these and can post a picture...there's a wedding in our family in July and I'm the cookie

These taste wonderful too...:)

★★★★★ 1 vote
3 doz
2 Hr 30 Min
20 Min



1/2 c
sour cream
1 Tbsp
boiling water
1 pkg
instant active dry yeast (2-1/4 tsp. bulk yeast)
1/2 c
butter, softened
1 1/2 c
all purpose flour
eggs @room temp. (reserve whites)


1 c
finely chopped nuts
1/2 c
1 tsp
vanilla extract
egg whites, stiffly beaten
powdered sugar
powdered sugar frosting


1Combine sour cream & boiling water in small bowl. Stir in the dry yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.
2Place butter & 1/2 cup flour into a large bowl. Add sour cream mixture & beat 1 min. @ LOW speed. Add egg yolks & 1/4 cup flour; beat 1 min. @ MEDIUM speed. Stir in enough additional flour to make a soft dough.
3Knead dough on floured board (I use my KA stand mixer) for 8-10 minutes. Divide dough into 3 equal portions. Wrap each in wax paper and chill AT LEAST 2 hours or UP TO 5 DAYS.
4Combine nuts, sugar and vanilla; fold in egg whites.

Preheat oven to 375°F. Grease cookie sheets or spray with cooking spray.
5Roll each portion of dough on a board dusted with powdered sugar, rolling to a 10" circle. Cut each circle into 12 wedges; top the wide end with filling and roll up; place on greased baking sheets with the point underneath.
6Bake @ 375°F for 20 minutes, or until golden.
Remove from pans and put on wire racks, immediately sprinkling cookies with powdered sugar.

Also, you can opt to use a powdered sugar frosting drizzled over when cookies are completely cooled.


Course/Dish: Cookies