CHEESE FILLED KIFLE | My Great-Grandma’s Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Fruit preserves offer a similar taste with less sugar.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories, while skim milk is more economical.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed provides similar binding properties with fewer calories.

Activate yeast in 1 cup of warm milk with 1 teaspoon of sugar and 1.5 teaspoons of yeast until bubbly.

Measure out 8 cups of sifted flour, add 1/3 cup of sugar and 1 teaspoon of salt, and combine with a wooden spoon.

Make a hole in the center of the flour mixture and pour in the activated yeast, 1/2 cup of oil, and add mineral water as needed until just combined.

Knead the dough until smooth, then cover and let rise for about 1 hour until doubled in size.

Prepare the filling by mixing 500 grams of ricotta and 500 grams of dry cottage cheese with 1 beaten egg, set aside.

Once dough has risen, divide it into 12 equal pieces, rolling each into a ball and letting them rise again covered with plastic wrap.

Roll each ball into a circle, cut into 8 triangles, and place a spoonful of cheese filling at the base of each triangle.

Fold the corners of the triangles slightly inward and roll from the base to the tip to form the kifle.

Place rolled kifle seam side down on a baking sheet lined with parchment paper.

Brush each kifle with a mixture of a beaten egg and a little water, and top with sesame seeds and a slice of butter.

Bake at 325°F for about 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens