PT60M 3 dozen 2 cups all-purpose flour 2 cups all-purpose flour 2 cubes of unsalted butter and 2 tablespoons melted for filling 2 cups all-purpose flour 2 cubes of unsalted butter and 2 tablespoons melted for filling 1 egg yolk (save whites) ½ teaspoon vanilla 1 cup for the filling and 1 tablespoon sugar for the dough 1 cup sour cream ¼ teaspoon of salt 1 cup ground walnuts 1 cup powdered sugar

Hungarian Kifli Recipe

Christmas Cookies

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 are, “walnut crescent cookies” 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 of the Holidays.  I am honored to take up the mantle and pass these traditions on to the future generations.  Why not make Authentic Hungarian Kifli recipe a part of your family tradition?  Merry Christmas and Happy Holiday.

 

Authentic Hungarian Kifli recipe

2 cups all-purpose flour

2 cubes of unsalted butter and 2 tablespoons melted for filling

1 egg yolk (save whites)

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

Preheat oven to 350 degrees.

In a bowl add 2 cups flour. Cut the butter into the flour until it resembles cornmeal. 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. 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 nuts are ground, add the sugar and the egg whites, 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 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 powder sugar and enjoy.