Ahhh, Hungarian Kiffles 🥐💛 — tender, flaky little crescents that basically melt in your mouth. These are the old-school, authentic walnut-filled kind, not the cakey shortcut versions.
Hungarian Kiffles (Traditional Kifli)
Dough Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, cold
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup warm milk (about 110°F / 43°C)
- 2 tbsp sugar
- 2 egg yolks
- ¼ tsp salt
- ¼ cup sour cream
Walnut Filling (Classic)
- 1½ cups finely ground walnuts
- ½ cup sugar
- 1 tsp vanilla
- 2–3 tbsp milk (just enough to bind)
(Poppy seed filling is also traditional if you want a swap.)
Instructions
- Activate yeast
Stir yeast and sugar into warm milk. Let foam 5–10 minutes. - Cut in butter
In a large bowl, cut cold butter into flour until crumbly (pea-sized bits). - Make dough
Add egg yolks, salt, sour cream, and yeast mixture.
Mix just until dough comes together. Don’t overwork. - Chill
Divide dough into 4 balls. Wrap and chill 2 hours (or overnight). - Prepare filling
Mix walnuts, sugar, vanilla, and milk into a thick paste. - Roll & fill
Roll each dough ball into a thin circle.
Cut into wedges (like pizza).
Place a small spoon of filling at the wide end of each wedge. - Shape
Roll from wide end to tip, forming crescents.
Place seam-side down on parchment-lined baking sheets. - Bake
Bake at 175°C / 350°F for 15–18 minutes, just until set—not browned. - Finish
Cool slightly, then dust generously with powdered sugar.
Authentic tips from Hungarian kitchens
- Cookies should stay pale, not golden
- Cold dough = flaky layers
- Use real butter, never margarine
- Let them rest overnight — flavor improves
Variations you’ll see in Hungary
- Apricot lekvár (jam) filling
- Poppy seed (mákos) filling
- Hazelnut filling
- Some families brush with melted butter before sugar dusting
If you want, I can also share:
- 🇭🇺 Christmas-style kiffles
- 🍑 Jam-filled kifli
- 🌱 Vegan kiffles
- 👵 Old bakery measurements & rolling technique
Just say the word — these are dangerously snackable 😌
