Hungarian Kifli II Recipe

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Hungarian Kifli II
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Ingredients:

Directions:

  1. In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
  2. In a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1516.15 Kcal (6348 kJ)
Calories from fat 946.71 Kcal
% Daily Value*
Total Fat 105.19g 162%
Cholesterol 314.94mg 105%
Sodium 327.32mg 14%
Potassium 633.34mg 13%
Total Carbs 118.12g 39%
Sugars 51.39g 206%
Dietary Fiber 6.33g 25%
Protein 32.83g 66%
Vitamin C 1.1mg 2%
Vitamin A 0.6mg 19%
Iron 3.2mg 18%
Calcium 170.2mg 17%
Amount Per 100 g
Calories 416.1 Kcal (1742 kJ)
Calories from fat 259.82 Kcal
% Daily Value*
Total Fat 28.87g 162%
Cholesterol 86.43mg 105%
Sodium 89.83mg 14%
Potassium 173.82mg 13%
Total Carbs 32.42g 39%
Sugars 14.1g 206%
Dietary Fiber 1.74g 25%
Protein 9.01g 66%
Vitamin C 0.3mg 2%
Vitamin A 0.2mg 19%
Iron 0.9mg 18%
Calcium 46.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.3
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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