Hungarian Kifli Recipe
When I got married to my Hungarian husband, I was thrilled by the first Christmas we shared with his family. Traditional recipes were very important and Grandma Gigi was in charge of keeping them as the focal point every Christmas Eve dinner. Here the Hungarian Kifli recipe, which put simply, is “walnut crescent cookies” which are simple to make and a delight to eat. They are light, buttery, and with a meltaway texture.
The Hungarian Kifli recipe is a Christmas tradition along with Kolach and stuffed cabbage in our family. Traditional recipes will always remain the center of our Holidays. I appreciate Grandma Gigi’s dedication through the years to make memories for my family.
Family memories can last a lifetime when heritage food and traditions play a central part in the Holidays. I am honored to take up the mantle and pass these traditions on to future generations. Why not make the Authentic Hungarian Kifli recipe a part of your family tradition? Merry Christmas and Happy Holiday.
2 cups all-purpose flour
2 cubes (16 tablespoons) of unsalted butter and 2 tablespoons melted for filling
1 egg divided, yolk for pastry and white for the filling
½ teaspoon vanilla
1 cup sugar for the filling and 1 tablespoon sugar for the dough
1 cup sour cream
¼ teaspoon of salt
1 cup ground walnuts
Addition egg white for brushing the top of Kifli
Preheat oven to 350 degrees.
In a bowl add 2 cups flour. Cut the butter and 1 tablespoon of sugar into the flour until it resembles cornmeal, you can use the food processor for this. In a bowl mix the egg yolk, vanilla, salt, and sour cream together. Once it is combined thoroughly add it to the flour mixture. Gently mix into a ball by hand. Divide the dough into 6 equal parts. Flatten and wrap in plastic. Refrigerate until firm at least 1 hour.
For the filling, grind the nuts finely in a food processor. Once the nuts are ground, add the sugar and the egg white, and pulse a few times to mix. Take one of the disks of dough from the refrigerator and lightly flour both sides. Roll out the dough to a 1/16” or a 12” circle. Brush some melted butter over the top of the rolled-out dough, then sprinkle the surface with some filling.
With a pastry wheel cut the dough into triangles like you would a pizza, making them 1” to 2”. Starting at the large end roll each triangle into a crescent. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Move the rolls to a parchment-covered baking sheet, placing rolls no closer the 1” apart.
Mix the egg white with 1/2 teaspoon water and mix with a fork. Brush the crescents with the wash. Bake for 20 minutes or until slightly golden brown. When slightly cooled roll in powdered sugar and enjoy.