Ingredients
- 4 eggs
- 3 egg whites
- 2 egg yolks
- 1 egg
- 850 gr butter
- 475 gr flour
- 900 ml cream cheese
- 400 gr sugar
- 325 gr brown sugar
- 230 gr walnuts (ground)
- 160 gr coconut
- 140 gr pecans (chopped)
- 120 ml milk
- 110 gr dry farmers cheese
- 38 gr sugar
- 28 gr melted butter
- 28 gr soft butter
- 14 gr butter
- 10 gr vanilla
- 5 ml lemon juice
- 5 gr butter
- 3 gr almond extract
- 1 gr salt
- 1 gr blanched almonds
- 1 gr lemon rind
* added till smooth and of spreading consistency. If you cannot obtain really dry cottage cheese (I can't here anymore); I have used Ricotta (only the best grade). Omit the sour cream as the ricotta is not as dry as the Farmer's Cheese; dry cheese is preferable. ALMOND: Mix together for ALMOND FILLING. PECAN FILLING: Mix together for Pecan filling. WALNUT FILLING: Mix all together, cool and spread or fill. KIFLI-Hungarian filled cookies Mix well, form into one inch balls; place in refrigerator overnight. The next day, roll thin, individually, fill with walnut, apricot, or poppyseed filling. Bake 10 min. at 400. Brush with beaten egg white and sprinkle with sugar. Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart recipe to follow, uses almond, coconut, pecan or walnut fillings. Mix well and shape into 1 cm balls. Refrigerate overnight and press into 3 cm tart pans and fill with fillings as follows:almond- half tsp. pineapple preserves in bottom of tart, almond paste to 0.75 full-bake 15-20 min at 180ºC or Pecan tarts, put half pecan in the bottom of the tart and fill 0.75 full with pecan filling. Bake 15-20 @ 350. Walnut tarts: fill 0.75 full of walnut paste and bake 15-20 minutes @ 350. COCONUT RECIPE ON THE NEXT PG. EVEN THOUGH YOU DIDN'T REALLY WANT IT!!!!! Put jelly in the bottom of the tart. Fill 0.75 full with coconut filling. Bake half hour @ 350. This is what we do with the fillings, I wonder if they will work in your hats????? What do you think??? FROM: LISA CRAWLEY (TSPN00B)
