Hungarian Kifli Cookies – Rich and flaky traditional Hungarian cookies filled with a light walnut filling. Perfect Christmas cookies!
Hungarian Kifli Cookies
If you haven’t tried kifli cookies, then you are sure in for a treat! I hadn’t had them either until I made this batch but after hearing stories about how incredible these cookies were, I knew I had to give them a shot. This kifli recipe that been passed down through the family for generations and is actually authentic. It was first posted in a Michigan newspaper a few decades back and a copy was passed down to me recently.
Now don’t be intimidated, the recipe is a lot easier than it sounds! What I liked the most was how these kifli cookies had such a light flavor. They weren’t overly sweet and would honestly be wonderful for breakfast too as they are very reminiscent of a pasty! You can make the filling sweeter but I choose to just use about 3/4 tbsp of sugar and I’m glad I went that route. After all of the really sweet cookies recently, these kifli were a welcome change!
Tips on hungarian kifli cookies recipe
- Yes, you dissolve the yeast in sour cream. I know, it caught me off guard too, but it works!
- Make sure to grind the walnuts up pretty fine. I would actually go finer than I did on this batch.
- This recipe is actually halved, it makes about 16 cookies. If you want more, just double it!
Looking for more Christmas cookie recipes? Check out these recipes!
- Vanilla Bean Pizzelle Cookies
- Soft Cut Out Sugar Cookies
- German Pfeffernusse Cookies
- Fluffernutter Cookies
- Almond Spritz Cookies
- 2 1/2 cups flour
- 1 cup butter
- 1 tbsp active dry yeast
- 1/2 tbsp sugar
- 1/2 cup sour cream
- 2 egg yolks, beaten
- 1/2 tsp vanilla
- 2 egg whites, beaten until stiff
- 3/4 cup ground walnuts
- sugar to taste
- 1/4 tsp lemon juice
- In a large mixing bowl, combine flour and butter, cutting together with either two knives or a pastry cutter.
- In a separate mixing bowl, combine sour cream, yeast, and sugar. Mix until well combined and let sit wile yeast dissolves.
- Add yeast mixture into the flour mixture along with the vanilla and egg yolks. Mix dough together by hand until it is well combined. Split dough in half and wrap up in either plastic wrap or wax paper. Refrigerate 2-3 hours or overnight.
- Right before dough comes out of refrigerator, combine ingredients for filling. Set aside.
- On a large cutting board, sprinkle 1/3 cup flour and 1/3 cup sugar. Roll out dough into a thin circle before cutting into 8 triangles. Place 1 tsp of filling on each triangle and roll up starting on the wider end. Place on a lined cookie sheet with the open end down and bend the cookie a bit so it looks like a crescent. Repeat with process for all of the triangles from both things of dough.
- Bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar on top and serve.
- KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- AmazonBasics Silicone Baking Mat Sheet, Set of 2
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Amount Per Serving: Calories: 233 Total Fat: 17g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 58mg Sodium: 102mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 4g