Authentic Hungarian Kifli recipe

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 (16 tablespoons) of unsalted butter and 2 tablespoons melted for filling

1 egg yolk (save white)

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 and 1 tablespoons 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 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.

36 thoughts on "Hungarian Kifli Recipe"

  1. Courtney says:

    Ahh thank you so much for this! This is the only recipe I’ve found online that resembles my great aunt’s! She makes these every winter and we freeze them and sparingly eat them throughout the year 🙂

  2. Jeanne Santiago says:

    Can you clarify 2 cubes of butter- what is the appropriate measure?

  3. 16 tablespoons of butter.

  4. William F MIhok says:

    The recipe says “1 cup of sugar for the filling and one tablespoon for the dough”.
    I did not find in the instructions where the tablespoon of sugar is added to the dough.
    I’m trying to resurrect my Mom’s kifli recipe which she must have last made over 50 years ago.
    Your recipe looks close to my Mom’s recipe, but hers has no “measures”, nor mixing and baking instructions.

  5. I’m sorry for the confusion, the 1 tablespoon should be added to the flour and butter initially. I’ve fix the problem in the recipe. Hope you enjoy the Gi Gi’s kifli!

  6. Angela Smith says:

    I have a similar recipe. I just made these, and they are unbelievably delicious. I can’t stop eating them!!!

  7. I glad you enjoyed them! Happy Holidays!!

  8. Lynn says:

    Is it only one egg? It says save the egg whites. Then add whites to filling and egg white to spread on top

  9. Yes, 1 egg. The egg white is for basting the top before baking.

  10. Gizella says:

    Thank you for this wonderful recipe! However, there is one thing that is a bit confusing. You mention to add the egg white to the walnut and sugar, for the filling. Then later on in your instructions, you say add water to the egg white and brush the kiflis. Which is correct, or is it both?

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  23. Corrine says:

    Hi, how many egg whites do you use in nut filling 1 or 2? Thank you!

  24. I’m sorry I put “whites” instead of “white”. It is the white from the egg yolk only.

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  27. Lynette A Wenk says:

    Should the butter be cold or softened at room temperature?

  28. Lynette Wenk says:

    Should the butter be cold or room temperature?

  29. You can use either. Room temperature helps to spread better.

  30. Room temperature for the filling only. The dough butter should be cold.

  31. Lynette Wenk says:

    Thank you.

  32. Room temperature for the filling only.

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