🇭🇺 Hungarian Kiffle Cookies Recipe (Kifli / Kifflés)

Instructions

1. Make the Dough

  1. In a large mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.
  2. Add the egg yolk, vanilla, and salt. Mix well.
  3. Slowly add flour, 1 cup at a time, mixing until a soft dough forms.
  4. Divide the dough into 3 or 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 2 hours (or overnight).

❄️ Chilling is essential—this dough is very soft and needs time to firm up.

2. Prepare the Filling

Nut Filling (Traditional):

  1. In a small saucepan, heat milk and sugar over medium heat until sugar dissolves.
  2. Add ground walnuts and vanilla, stirring until a thick paste forms.
  3. Let cool completely before using.

3. Shape the Kiffles

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. On a lightly floured surface, roll one portion of dough at a time to about â…› inch (3 mm) thick.
  3. Cut into squares (about 2–3 inches each).
  4. Place 1 tsp of filling in the center of each square.
  5. Roll from one corner to the opposite corner to form a crescent-like shape, sealing the ends gently.

📌 Tip: Don’t overfill, or the filling will leak while baking.

4. Bake

  • Place cookies seam-side down on prepared baking sheets.
  • Bake for 14–18 minutes or until lightly golden (not brown).
  • Remove, let cool for 5 minutes, then roll warm cookies in powdered sugar or dust generously once cooled.

Serving & Storage

  • These cookies taste even better the next day once the flavors settle.
  • Store in an airtight container at room temperature for up to 5 days, or freeze for 1–2 months.

Variations

  • Holiday Style: Use a mix of walnut, poppy seed, and apricot to create a festive platter.
  • Chocolate Twist: Add 1 tbsp cocoa powder to nut filling for a richer taste.
  • Lemon Touch: Add ½ tsp lemon zest to the dough for brightness.

Tips for Success

  • Chill dough well to prevent sticking.
  • Dust the rolling surface with powdered sugar instead of flour for extra sweetness.
  • Bake on the middle rack to avoid over-browning the bottoms.

Would you like me to also write you a long story-style version (like something you could post on your blog, with cultural background and nostalgic notes), or keep it just as a practical recipe format?