Hungarian Kifli I Recipes

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HUNGARIAN KIFLI II



Hungarian Kifli II image

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

9 ounces cream cheese
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 pinch salt
½ teaspoon baking powder
3 egg whites
8 ounces ground walnuts
1 cup white sugar
⅓ cup confectioners' sugar for decoration

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



Hungarian Kiffles image

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

2-1/4 cups all-purpose flour (plus more for rolling)
1/2 teaspoon salt
8 ounces cream cheese (softened)
1 cup (1/2 lb) unsalted butter (softened)
2 to 2-1/2 cups cake and pastry filling (about two 12-ounce cans)

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

HUNGARIAN KIFFLES



Hungarian Kiffles image

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

1 pound butter, softened
1 pound cream cheese, softened
4 cups sifted all-purpose flour
1 pound walnuts, ground
1 cup white sugar
2 tablespoons milk, or more as needed

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 COOKIES



Hungarian Kifli Cookies image

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

2 1/2 cups flour
1 cup butter
1 tbsp active dry yeast
1/2 tbsp sugar
1/2 cup sour cream
2 egg yolks, beaten
1/2 tsp vanilla
2 egg whites, beaten until stiff
3/4 cup ground walnuts
sugar to taste
1/4 tsp lemon juice

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

MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP



Mákos Kifli (Hungarian Poppy Seed Crescents) Kipfli / Kip image

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

3 cups flour, sifted
1 cup unsalted butter
4 egg yolks
1/3 cup sour cream
2 teaspoons lemon extract or 2 teaspoons vanilla
3 cups poppy seeds, freshly ground (2/3 lb)
1 1/2-2 cups sugar
3/4 cup milk
1/2 cup butter
3/4 teaspoon vanilla
flour, to dust work surface
powdered sugar, to dust work surface (optional)
2 tablespoons powdered sugar or 2 tablespoons vanilla powdered sugar, to dust cookies

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)



Kossuth Kifli (Hungarian Cakey Cookie Aka Half Moons) image

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

1 cup unsalted butter, plus
extra unsalted butter, for pan
1 1/2 cups granulated sugar
8 eggs, separated
1/2 teaspoon vanilla extract
1 grated lemon, rind of
1 lemon, juice of
2 teaspoons baking powder
1 2/3 cups flour, plus
extra flour, for pan
1 1/2 cups finely chopped walnuts
powdered sugar, for garnish

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.

HUNGARIAN WALNUT COOKIES



Hungarian Walnut Cookies image

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

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

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.

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From recipecurio.com


WHAT IS KIFLI? - HUNGARIAN LIVING
2020-02-14 The delicious yeast rolls pictured above are known as kifli all over Hungary. Their aroma and taste are wonderful. But they are not a sweet item. They are similar in shape to the croissant, but with a different dough. The idea behind the word “kifli” has to do with the shape of the item. Recipe for the KIFLI picture above.
From hungarianliving.com


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Top Asked Questions

What is a Hungarian kifli?
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.
Did you ever try Hungarian kifli cookies?
I don’t know if you have ever tried Hungarian Kifli cookies, they are so rich, flaky and filled with ground walnuts or poppyseed mixture (in case you have a nut allergy) …ah! just melting in your mouth. I love everything about this recipe! The stories that go along with it, the old way of doing it…everything
How do you bake kifli?
Place Kifli on baking sheets; brush with the beaten egg. Bake for 10 minutes or until cookies are golden brown. Remove from the baking sheet. Fill the bottom of a pie plata with confectioners' sugar. Roll Kifli in the sugar. Let cool on wire racks. Repeat steps with the remaining three quarters of dough.
What to eat in Hungary?
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy. 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.

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