This recipe was clipped from a newspaper and found in a large collection, date unknown. Kifle is a type of pastry roll. Recipe is typed below along with a scanned copy.

HUNGARIAN KIFLE

6 1/4 cups sifted flour
1/2 lb. butter
1/2 lb. shortening
3 egg yolks
2 cups (1 pint) sour cream
2 cakes compressed yeast
Pinch salt
Granulated sugar
Nut filling (follows)

Cut butter and shortening into flour until mixture is crumbly. Crumble yeast into sour cream; add with egg yolks and salt to flour mixture. Mix well until smooth and leaves side of bowl. Shape into ball, cover and refrigerate three hours or overnight.

Sprinkle granulated sugar lightly on work surface. Divide dough into six portions. Refrigerate five portions and roll one portion one-eighth-inch thick, sprinkling top of dough with additional sugar as needed to prevent sticking.

Cut into two-inch squares. Place about one-half teaspoon nut filling along one end of each square and start rolling from that end, curving slightly to form crescent.

Place seam-side down on greased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until golden brown. When cool, sprinkle lightly with confectioners’ sugar. Makes about 10 dozen.

NUT FILLING

1/2 lb. finely ground walnuts
1 1/4 cups sugar
1/4 tsp. cinnamon
1/2 tsp. maple flavoring

3 egg whites, stiffly beaten

Combine walnuts, sugar, cinnamon and maple flavoring. Fold in egg whites.