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Name: Hungarian Kifli
Prep time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Eastern European
Ingredients: 1 cup Butter softened; 1 cup Cottage cheese cream style; 2 cups Flour; 2 Egg white; 2 cups Nuts chopped; 1/2 cup Water; 2 tablespoons Cinnamon ground

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INGREDIENTS

1 cup Butter ; softened
1 cup Cottage cheese ; cream style
2 cups Flour
2 Egg white
2 cups Nuts ; chopped
1/2 cup Water
2 tablespoons Cinnamon ; ground

Servings

INSTRUCTIONS

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add

flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

NOTES

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Hungarian Kifli

1 cup Butter softened
1 cup Cottage cheese cream style
2 cups Flour 
2  Egg white 
2 cups Nuts chopped
1/2 cup Water 
2 tablespoons Cinnamon ground

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add 
flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 12 Servings

Calories: 391
Calories from Fat: 249 (64%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 11.5g	57 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 3.1g
Cholesterol 42.6mg		13 %
Sodium 183.5mg		6 %
Potassium 173.1mg		5 %
Total Carbohydrate 32.6g		10 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 29.9g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 391

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