Title: Kindli (Hungarian Cookie for Purim)*** (Cwbj7
Categories: Cookie Holiday Dessert Nut
Yield: 36 Servings
| 2 | lb | Unbleached flour |
| 1 3/4 | c | Potatoes; peeled; boiled |
| 2 | | Whole eggs; (still warm) |
| 3 | | Egg yolks |
| 1 | c | Sugar |
| 1 | c | Unsalted butter; or parve ma |
| 1 | ds | Salt |
| 1 | ts | Vanilla |
| 2 | tb | Dry yeast |
| 1 | | Rind of 1 lemon |
| 4 | tb | Lukewarm water |
| 2 | tb | White wine |
| 1 | lb | Sugar |
| 2 | tb | Rum |
| 1/2 | c | Water |
| 4 | oz | Raisins |
| 1 | lb | Poppy seeds |
| 2 | oz | Figs; chopped |
| 2 | | Egg whites |
| | | Cinnamon to taste |
| 1 | ts | Vanilla |
| 2 | c | Apricot or raspberry jam |
| 1 | | Rind and juice of 1 lemon |
| 1/2 | c | Unsalted butter; or parve ma |
| 1 | | Rind and juice of 1 orange |
| NUT FILLING |
| 2 | c | Walnuts; ground |
| 1 | ts | Cinnamon |
| 1 3/4 | c | Sugar |
| 1 | c | Orange marmalade; or apricot |
| 1 | ts | Vanilla |
| 1 | | Rind and juice of 1 lemon |
| 1/2 | c | Unsalted butter; or parve ma |
| 1 | | Rind and juice of 1 orange |
| 2 | tb | Rum |
| 1/2 | c | Raisins |
| 2 | | Large egg whites |
| 4 | | Figs; chopped |
~----------------------------------------------POPPY SEED FILLING:---------
Here's a recipe for a cookie which is served during Purim by Hungarian
Jews. You can shape them like Hamentashen if you wish; but they
traditionally resemble little children wrapped in blankets, thus the
Yiddish name, Kindli. The recipe is from _The Jewish Holiday Kitchen_ by
Joan Nathan. Place the flour in a large bowl and make a well in the center.
Put the whole eggs plus 1 egg yolk into the center and blend with your
fingers. Add the softened butter or margarine and knead together. Dissolve
the yeast in the warm water and then add to the potatoes. The warm potatoes
will help to activate the yeast. Puree the potatoes and add to the flour
mixture. Add the sugar, salt, vanilla, lemon rind, and enough wine to bind
the ingredients together. Knead well until a hard, smooth dough is
achieved. Divide into round balls and let stand, covered, while you make
the filling, about 45 minutes. Preheat oven to 325 degrees F. When the
filling is ready, punch the dough and divide each ball of dough again into
6 or 7 round balls. Roll the dough out and cut circles 3 in. in diameter.
Put 1 1/2 T. filling in a line down the center, leaving a 1/2 in. border.
Fold the top and bottom of the circle over to cover the ends of the
filling. Then take the left side and fold over 2/3 of the dough to cover
the line of filling. Fold the right side over to the left edge. Press the
sides together at the center and edges, as if you were tucking a baby into
his blanket. Place on an ungreased cookie sheet. Brush with remaining 2 egg
yolks. To make a large kindli, take one of the original 6 balls and roll
out the dough about 7 in. in diameter. Smear with the filling. Fold the top
and bottom over into 1 in. flaps. Then roll from one side like a jelly
roll. Pinch down the edges. Brush with the egg yolks and place on an
ungreased cookie sheet. Bake about 30-45 minutes (depending upon the size
of the kindli), until golden brown. Halfway through cooking, it is a good
idea to brush more egg yolk on the kindli to achieve a lovely glazed
effect. Makes 6 large or 36 small kindli. POPPY SEED FILLING: Combine the
sugar and water and simmer while stirring over a low heat. Grind the poppy
seeds in a food processor or blender. Add to sugar mixture. Add egg whites,
vanilla, rinds and juices, rum, raisins, figs, and cinnamon. Simmer for
about 5 minutes. Add the jam and butter, and simmer until the butter is
melted and all ingredients are combined. For firmer filling, place in
refrigerator for a few minutes. NUT FILLING: Combine all the above
ingredients and mix well. FROM: NANCY BERRY (CWBJ78A)
Date: 07/02/96