Recipe#6265

Title: Kindli (Hungarian Cookie for Purim)

FROM: NANCY BERRY (CWBJ78A)

      Yield: 36 servings
 
      2 lb Unbleached flour
  1 3/4 c  Potatoes; peeled; boiled
      2    Eggs; (still warm)
      3    Egg yolks
      1 c  Sugar
      1 c  Unsalted butter; or parve ma
      1 ds Salt
      1 tb 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 tb Vanilla
      2 c  Apricot or raspberry jam
      1    Rind and juice of 1 lemon
    1/2 c  Unsalted butter
           Or parve margerine
      1    Rind and juice of 1 orange
           **nut filling**
      2 c  Walnuts; ground
      1 tb Cinnamon
  1 3/4 c  Sugar
      1 c  Orange marmalade; or apricot
      1 tb Vanilla
      1    Rind and juice of 1 lemon
    1/2 c  Unsalted butter
           Or parve margerine
      1    Rind and juice of 1 orange
      2 tb Rum
    1/2 c  Raisins
      2 lg Egg whites
      4    Figs; chopped
 
  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.