Hungarian Walnut Cookies Recipes

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AUTHENTIC HUNGARIAN WALNUT ROLLS



Authentic Hungarian Walnut Rolls image

These traditional Hungarian Walnut Rolls have a sweet, nutty filling inside a flakey, rich pastry! While they are traditionally made at Christmastime, they are outstanding any time of year!

Provided by Lindsey

Categories     Dessert

Time 1h45m

Number Of Ingredients 9

2 ¼ cups all purpose flour
½ teaspoon salt
8 oz cream cheese (room temperature)
1 cup unsalted butter (softened)
½ cup granulated sugar for rolling
½ pound walnuts (finely ground)
1 cup sugar
½ cup milk (boiled)
2 tablespoons unsalted butter (melted)

Steps:

  • Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.
  • If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.
  • Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
  • Sift flour and salt together in a medium bowl and set aside.
  • Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
  • Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
  • Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
  • Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
  • Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
  • With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
  • Place a dollop of filling in one corner of each square. I used ½ teaspoon.
  • Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1" apart.
  • Repeat with all remaining squares.
  • Sprinkle the middles of the Rolls with just a touch of granulated sugar.
  • Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
  • Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
  • For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won't be as divine.

Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 41 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

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.

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 NUT COOKIES



Hungarian Nut Cookies image

Provided by Rozanne Gold

Categories     Cookies     Food Processor     Mixer     Egg     Nut     Bake     Quick & Easy     Spring

Yield Makes 24

Number Of Ingredients 3

2 cups hazelnuts or walnuts, lightly toasted
2 extra-large egg whites
1 cup packed dark brown sugar

Steps:

  • Preheat oven to 350°F.
  • In bowl of a food processor, process nuts until coarsely ground. Set aside.
  • Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.
  • Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.
  • Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.

HUNGARIAN NUT COOKIES



Hungarian Nut Cookies image

Very good friends of our's made these at Christmastime and I finally asked for the recipe and tried making them myself. They are time-consuming, but oh, so good and worth the time and effort! Perhaps they'll become a holiday tradition in your home! (Prep time includes minimum chilling time)

Provided by SilentCricket

Categories     Dessert

Time 3h15m

Yield 48 cookies

Number Of Ingredients 5

1 lb margarine or 1 lb butter, softened (2 cups)
16 ounces cottage cheese, blended until smooth
4 cups flour
1 cup sugar
1 cup chopped walnuts

Steps:

  • Mix margarine and cottage cheese.
  • Add flour until well-mixed and smooth dough forms.
  • Cover and refrigerate overnight, or at least a couple of hours.
  • (Shape into walnut-sized balls before or after chilling).
  • Roll each ball on floured board to the size of a small saucer.
  • (You can mix some sugar with the flour for rolling).
  • Make filling by mixing sugar and nuts in blender or food processor till finely chopped.
  • Place TSP.
  • of filling in center of circles.
  • Fold circles in half and seal.
  • Form into crescents.
  • Sprinkle with sugar and place on ungreased baking sheets.
  • Bake at 375 for 15-20 minutes or until golden.
  • ***NOTE:You may need to make more filling.
  • Also, you may adjust the size of the dough circles too for different sized cookies.
  • If you do this, you may need to adjust baking time too!

Nutrition Facts : Calories 148.5, Fat 9.8, SaturatedFat 1.8, Cholesterol 1.5, Sodium 130.6, Carbohydrate 12.8, Fiber 0.4, Sugar 4.3, Protein 2.8

HUNGARIAN NUT NUGGETS (COOKIES)



Hungarian Nut Nuggets (Cookies) image

Make and share this Hungarian Nut Nuggets (Cookies) recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 30m

Yield 60-70 cookies

Number Of Ingredients 5

1 lb butter, room temperature
10 tablespoons powdered sugar
2 cups of medium-coarse chopped walnuts
2 teaspoons vanilla extract
4 cups flour

Steps:

  • In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
  • Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
  • Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
  • Watch them so they do not burn.
  • Cool and roll in powdered sugar.
  • Store in cool place until serving.

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