Kiffle – Slovak Nut Roll Cookie

Kiffle – Slovak Nut Roll Cookie

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  • 3 C flour
  • ½ lb. butter (2 sticks)
  • 5 egg yolks
  • 3 T sour cream
  • 1 tsp. vanilla
  • ⅓ C milk, warmed
  • 1 pkg. active dry yeast, dissolved in tablespoon of warm water.
  • Pioneer® Confectioners Powdered Sugar


  • 5 egg whites, beaten to stiff peaks
  • 1 lb. walnuts, finely ground
  • ⅛ tsp. salt
  • 1 C Pioneer® Sugar
  • 1 tsp. vanilla


  1. In a food processor add flour and butter. Beat egg yolks together. Add sour cream, vanilla, milk and dissolved yeast. Add egg mixture to flour mixture until ball is formed. Store covered in a bowl in the refrigerator overnight.

Next day:

  1. Preheat oven to 325° F.
  2. Take a little dough as large as a walnut and roll thin. Cut into two or three triangles. Beat egg whites until stiff peaks form. add fine ground walnuts. Add salt, Pioneer® Sugar and vanilla; beat well. Place a teaspoon of filling in the middle of the rolled dough and roll starting at the wide end. Place on ungreased cookie sheet. Bake for 12-15 minutes or until golden brown. When cool, sprinkle with Pioneer® Confectioners Powdered Sugar.
**From the Kitchen of: Mary Androff of Warren, MI.
Kiffle – Slovak Nut Roll Cookie
64 votes, 2.70 avg. rating (54% score)

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