Recipe
Vanilin kiflice
Butter-walnut crescents, baked pale, then rolled in vanilla sugar while they are still warm.
Vanilin kiflice takes about 40 minutes and makes 8 servings. Each serving has 545 kcal.
- Preparation
- 25 minutes
- Cooking
- 15 minutes
- Total time
- 40 minutes
- Servings
- 8
Nutrition per serving
- Calories
- 545 kcal
- Protein
- 7.2 g
- Carbohydrates
- 38.4 g
- Fat
- 40.6 g
Ingredients
- Butter250 g
- Walnuts150 g
- All-purpose flour300 g
- Vanilla sugar20 g
- Powdered sugar80 g
- Egg yolks2 pcs
- Salt1 pinch
Instructions
- 1
Heat the oven to 170°C.
- 2
Grind the walnuts fine. Soften the butter until it gives to a finger, not until it is melted.
- 3
Rub butter, flour, walnuts, yolks, a pinch of salt and 10 g vanilla sugar into a short dough. Do not knead it like bread.
Tip: Overworked dough spreads into puddles. Stop as soon as it holds.
- 4
Pinch walnut-size pieces, roll into 6 cm ropes and bend into crescents. Set them on a cold tray.
- 5
Bake 14 minutes until the bottoms are just gold and the tops are still pale.
Tip: Pale is done. Brown crescents taste of burnt butter, not vanilla.
- 6
Mix the powdered sugar with the remaining vanilla sugar. While the crescents are warm and still fragile, roll them in the sugar.
- 7
Cool completely before you stack them. They keep a week in a tin.
Cooking methods
On the stove
Dough and fillings are mixed on the board or in a pan on the lowest gas flame. The bake is a middle-rack oven. If the top browns early, tent with foil.
On induction
Warm milk or butter on level 2. Custards and sabayon on 3 with constant stirring. Bakes stay in the oven - an induction hob does not replace it.
Over an open fire
You can rise dough and cook fillings near the fire. The bake needs an oven or a Dutch oven with coals on the lid; open flame burns thin pastry and cookies.
Recipe questions
- How long does this recipe take?
- Plan for about 40 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 8 servings.
- Can I cook this recipe on induction?
- Yes. Warm milk or butter on level 2. Custards and sabayon on 3 with constant stirring. Bakes stay in the oven - an induction hob does not replace it.
- Can I cook this recipe over an open fire?
- Yes. You can rise dough and cook fillings near the fire. The bake needs an oven or a Dutch oven with coals on the lid; open flame burns thin pastry and cookies.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
