BB member Tom Glatz writes: Here is a Croatian recipe from Schandorf (District Oberwart) that I have wanted to share with everyone for a long time. The Karlovic family have brought these to our meetings and events (Chicago) for years. They remind me of Kolacky, but are baked to a golden brown and are not open-faced like Kolacky. These are really good!
(CROAT SPECIALTY)
- 1 lb. butter
- 8 oz. cream cheese
- 2 egg yolks
- 3 cups flour
- SOLO brand apricot filling or ground walnuts
Mix together well all of the above ingredients. Have extra flour on hand, since dough will be very sticky. Use well floured hands and form into approximately 2 inch diameter balls. Place balls on pans and flatten each making a thumb print impression. Refrigerate 6 hours - overnight.
Only take one pan at a time out of the refrigerator as dough should be kept cold. Fill each Kiflin with apricot filling or ground walnuts. Form into crescents. Filling should be covered.
Place Kiflin on un-greased pans - put into a preheated 350°F oven for 15-20 minutes - golden brown.
When cool, sprinkle with powdered sugar.
(ED Note: Bob Strauch and I both remarked about the similarity to Kipfels, but Tom tells us that there is a considerable difference:)
Tom explains, "No, these are different than Kipfel. I e-mailed Steve (Karlovic) yesterday to make sure that I got it right. There is no sugar whatsoever in the dough. The powdered sugar is only sprinkled on the top of them. They might be a little smaller than 2 inches. They aren't real small. I know they were larger than an inch. I even got out a ruler trying to gauge on how big they should be. They are one of my favorites."