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 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 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.
HUNGARIAN KIFFLES
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Provided by Lynne Webb
Categories Baking & Desserts
Time 2h
Number Of Ingredients 5
Steps:
- Whisk the flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
- Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
- Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
- Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
- Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
- Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
- For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
- Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
- Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
- The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
- Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
- Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
- Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
- Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
- Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
- Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
- Makes 8 to 12 dozen
VANILLA KIFLI -- A VANILLA COOKIE (HUNGARY)
This holiday cookie recipe was found on the internet at allrecipes.com. Preparation time does not include the time for the cookie dough to set for 2 hours.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour.
- Form the dough into a ball & let it stand at room temperature for 2 hours.
- Preheat oven to 375 degrees F.
- To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart.
- Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking.
- While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely.
- In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.
Nutrition Facts : Calories 193.3, Fat 11, SaturatedFat 6.7, Cholesterol 49.6, Sodium 3, Carbohydrate 21.9, Fiber 0.7, Sugar 8.8, Protein 2.3
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