Make these kifli on a dry day. The dough is sticky. They are delicious! In a medium bowl, cream butter and cream cheese. Stir in egg yolks and vanilla. Stir together flour, salt, and baking powder. Add flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
I was ready to try making Kifli which are Hungarian crescent-shaped cookies filled with jam or nuts. So I set about translating [what I thought was] the recipe for it from hubby’s grandmother’s notes. It is the one at the top labeled “Porsonyikifli” which Google translated into “Bratislavan Crescents.”
Brush with egg-white if desired. Bake at 350 for 15 minutes or until the Kifli just start to lightly brown. The secret is to not overbake. If the filling is oozing out and turning dark brown or burning, you are baking too long. Dust with powdered sugar before serving. Kifli can also be filled with fruit butter or preserves.