Gram'S Kifli Recipe

Name: Gram'S Kifli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two fiillings: walnuts with dried fruits and apricot with ginger; 1/4 cup finely ground walnuts (amount after grinding); 1/8 cup finely chopped dried premium cranberries; 1/8 cup finely chopped yellow raisins; 2 teaspoons wildflower honey; 1/2 teaspoon fennel seeds, ground or milled; 1 teaspoon orange zest; and; 4 ounces thick apricot jam (homemade preferred); 1 teaspoon finely grated peeled gingerroot; 1/2 teaspoon lemon zest, Meyer preferred; The dough; 2 cups white whole wheat flour (King Arthur preferred); 2 cups all purpose flour (King Arthur preferred); 14 ounces premium unsalted butter; 1/2 teaspoon lemon zest, Meyer preferred; 4 egg yolks, slightly beaten; 9 ounces sour cream or fage; 6 ounces confectionery sugar; dash of sea salt; 2 egg whites, slightly beaten for wash; @ 4 ounces confectionery sugar, to sift over cooled cookies

Servings: persons

Two fiillings: walnuts with dried fruits and apricot with ginger
1/4 cup finely ground walnuts (amount after grinding)
1/8 cup finely chopped dried premium cranberries
1/8 cup finely chopped yellow raisins
2 teaspoons wildflower honey
1/2 teaspoon fennel seeds, ground or milled
1 teaspoon orange zest
and
4 ounces thick apricot jam (homemade preferred)
1 teaspoon finely grated peeled gingerroot
1/2 teaspoon lemon zest, Meyer preferred
The dough
2 cups white whole wheat flour (King Arthur preferred)
2 cups all purpose flour (King Arthur preferred)
14 ounces premium unsalted butter
1/2 teaspoon lemon zest, Meyer preferred
4 egg yolks, slightly beaten
9 ounces sour cream or fage
6 ounces confectionery sugar
dash of sea salt
2 egg whites, slightly beaten for wash
@ 4 ounces confectionery sugar, to sift over cooled cookies

1
Combine the ingredients for each of the two fillings, and store each one in a bowl to use later. We used a meat grinder, fastened onto the kitchen table to combine the walnuts and dried fruits together.
2
Sift together the flours. Traditionally, we used only apf, but white whole wheat is a delicious addition. If necessary, you could try a gluten-free apf (Arrowhead Mills). Using a pastry cutter blend the butter and lemon zest to the flour.
3
Mix in the beaten egg yolks. After these are incorporated, mix in the sour cream or fage and 6 oz. of sugar. Divide the dough into 4 balls and refrigerate until chilled (at least half an hour).
4
In between parchment paper roll out the dough, one ball at a time, to a wide strip, roughly in modules of @ 2 inches. Strive for a 1/8 inch thickness, or even a bit less. Keep the rest on the dough refrigerated until you are ready to work with the next batch. Cut out 2 inch squares from the rolled dough. You should get about a dozen from each ball. If you have scraps, you can re-roll them. Refrigerate if the dough gets too sticky, with the butter melting at room temperature.
5
Place a teaspoon of filling in the center of each square. Taking the opposite corners overlap them and then give them a firm pinch. Brush evenly with egg whites. Continue with the rest of the dough in the same way. Bake in a 400 degree oven for 12-14 minutes until perfectly golden brown. Let cool.
6
Sift confectionery sugar on top of the cookies and transfer to a platter. A child will feel love, while a grandmother honor.

1693

kcal

Calories

114

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Two fiillings: walnuts with dried fruits and apricot with ginger, 1/4 cup finely ground walnuts (amount after grinding), 1/8 cup finely chopped dried premium cranberries, 1/8 cup finely chopped yellow raisins, and more.

Yes, Gram'S Kifli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gram'S Kifli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions