Ah, Hungarian kifli (or kiffle) cookies—delicate, crescent-shaped pastries often filled with nuts, poppy seeds, or jam. They’re subtly sweet, tender, and perfect for holidays or tea. Here’s a traditional recipe:
Hungarian Kifli Cookies (Nut or Jam-Filled)
Ingredients
For the dough:
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter (cold, cut into small cubes)
- ⅓ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1–2 tbsp sour cream or milk (if needed)
For the filling:
- Nut filling: ½ cup finely ground walnuts + 2–3 tbsp sugar + 1–2 tsp milk or honey to bind
- Jam filling: ½ cup apricot, raspberry, or plum jam
For dusting:
- Powdered sugar
Instructions
- Make the dough:
- In a bowl, whisk flour, baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in sugar, egg, vanilla, and sour cream/milk as needed to form a soft dough.
- Chill for 30 minutes.
- Prepare the filling:
- For nut filling: Mix ground nuts, sugar, and a little milk or honey until spreadable.
- For jam: Have it ready to spread.
- Shape the cookies:
- Divide dough into small balls (about 1 inch).
- Roll each ball into a small circle, 2–3 inches across.
- Place a small spoonful of filling near the edge.
- Roll the dough into a crescent shape, enclosing the filling.
- Bake:
- Preheat oven to 350°F (175°C).
- Place cookies on a parchment-lined baking sheet.
- Bake 12–15 minutes, until lightly golden at the edges.
- Finish:
- Let cool slightly, then dust with powdered sugar while warm.
Tips & Variations
- Texture: For a flakier cookie, use cold butter and handle dough minimally.
- Flavors: Add a bit of lemon zest to the dough for a bright note.
- Storage: Keeps for 1–2 weeks in an airtight container; freezes well.
If you want, I can also give you:
- Authentic Hungarian walnut poppy seed version
- Mini-bite version for parties
- Visual diagram for rolling and shaping crescents
Do you want me to show that diagram?
