HUNGARIAN KIFLI COOKIES
Hungarian Kifli Cookies - Rich and flaky traditional Hungarian cookies filled with a light walnut filling. Perfect Christmas cookies!
Provided by madi
Categories Dessert
Time 2h40m
Number Of Ingredients 11
Steps:
- 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 while 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.
Nutrition Facts : Calories 233 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 102 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HUNGARIAN KIFLI II
Make these on a dry day. The dough is sticky. They are delicious!
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 24
Number Of Ingredients 11
Steps:
- In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
- in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 262 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 104.5 mg, Sugar 10.3 g
HUNGARIAN KIFFLES
This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!
Provided by Rach
Categories World Cuisine Recipes European Eastern European Hungarian
Time 8h25m
Yield 36
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
- Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
- Bake in the preheated oven until light brown, 10 to 15 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP
Traditional Hungarian Christmas cookies or just nice for breakfast in the morning with coffee. The filling can also be used for kolach. These are very good, but fairly labor intensive. We usually make these over two days, making the dough up the first day and refrigerating overnight, then assembling and baking the next day. We also usually have one person roll them out while 2 or 3 people finish assembling them, so it goes much faster.
Provided by littleturtle
Categories Breakfast
Time 3h45m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and egg yolks; add sour cream and extract.
- Mix in flour; mix until smooth.
- Gather dough into a ball.
- Turn out onto lightly floured surface.
- With palms of hands, shape dough into a smooth roll.
- Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
- Roll each piece into a ball (about the size of a walnut).
- Can be refrigerated overnight at this point.
- In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
- Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
- Remove from heat and cool.
- Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
- Preheat oven to 350°F.
- Lightly sprinkle work surface with flour or powdered sugar.
- Roll one dough ball out at a time into a circle 1/16-inch thick.
- Place 1-2 teaspoons of filling in the middle of each circle.
- Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
- Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
- In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
- Bake until lightly browned 10-15 minutes; remove to cooling racks.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 162.2, Fat 10.6, SaturatedFat 4.5, Cholesterol 32.2, Sodium 19.5, Carbohydrate 14.9, Fiber 1.1, Sugar 7.8, Protein 2.8
KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)
Another one my grandmom used to make and no one has the recipe. After hours of searching the web, I finally found it (I didn't even know the name before!). This version is from Linda Paul, who won a Christmas cookie contest in Minneapolis with them.
Provided by Karen..
Categories Dessert
Time 1h
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour bottom and sides of a 9-by 13-inch cake pan.
- In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
- Add egg yolks, one at a time, and beat until fluffy.
- Add vanilla, lemon rind and lemon juice and beat to combine.
- Gradually add in baking powder and flour.
- In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
- Fold egg whites into batter.
- Gently spread batter into prepared pan.
- Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
- Remove to a wire rack.
- Cool until cake shrinks away from sides of pan (about 15 minutes).
- With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
- Remove from pan and repeat (you can eat the oval scraps;).
- Cool crescents completely and dust with powdered sugar.
- Store in a tightly covered container for up to 2 days.
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