Baking with Baba

23 Nov

I went up to my Baba’s house this past weekend – Baba is Hungarian for grandmother – and taught me how to make a cookie that is part of our family tradition. Kifli (pronounced Kee-Flee) are little pastry cookies filled with either walnuts and condensed milk – yum! – or a fruit preserve and then dunked in powdered sugar while they’re still hot. The walnut version is far superior, in most of my family’s eyes, so we made a batch for the coming Thanksgiving holiday. A batch is roughly 9 dozen, so it takes a while to make.

My Baba pulls out the two cookies sheets we’ll be using and grabs parchment paper for the one and butter to grease the second. She tells me that, if I don’t want the added expense of parchment paper, I can make them just as well on a greased cookie sheet. Then she mentions that Kifli baked on parchment comes out better. To which I wondered, if she has already tested this and knows which is better, why are we making a batch not on parchment paper?

As you can guess, the parchment Kifli turned out beautifully. Those on the greased cookie sheet are a little more “done” on the bottom than I would prefer. But I guess Baba made her point. The Kifli in the photo are from the parchment paper.

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