These traditional Hungarian Vanillas Kifli are tender, buttery crescent cookies that melt in your mouth. The dough is simple yet elegant, made with unsalted butter, egg yolks, and all-purpose flour, resting to develop a smooth texture before baking. Once baked, the pale golden cookies are rolled in sweet vanilla sugar while warm, ensuring maximum flavor absorption. For a touch of luxury, the tips are dipped in melted semi-sweet chocolate. These delicate treats are perfect for holiday gatherings, afternoon tea, or as a sophisticated dessert. Their crisp exterior and soft interior make them a timeless favorite for any special occasion.
Vanillas Kifli
Description
These traditional Hungarian Vanillas Kifli are tender, buttery crescent cookies that melt in your mouth. The dough is simple yet elegant, made with unsalted butter, egg yolks, and all-purpose flour, resting to develop a smooth texture before baking. Once baked, the pale golden cookies are rolled in sweet vanilla sugar while warm, ensuring maximum flavor absorption. For a touch of luxury, the tips are dipped in melted semi-sweet chocolate. These delicate treats are perfect for holiday gatherings, afternoon tea, or as a sophisticated dessert. Their crisp exterior and soft interior make them a timeless favorite for any special occasion.Ingredients
Directions
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In a large mixing bowl, beat the softened unsalted butter with 1/2 cup granulated sugar until light and fluffy.
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Beat in 2 egg yolks and 1 teaspoon vanilla extract until well combined.
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Gradually beat in 2 cups all-purpose flour until the dough begins to come together.
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Turn the dough out onto a lightly floured counter and knead gently until smooth and well combined, similar to kneading bread.
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Form the dough into a ball, cover with a bowl or plastic wrap, and let it rest at room temperature for 2 hours.
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Preheat your oven to 375&# 194;°F (190ðC).
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Take about 1 tablespoon of dough and roll it between your palms to form a smooth ball.
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Continue rolling the ball on the counter to form a rope approximately 3 inches long and 1/2 inch thick.
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Gently bend the rope into a crescent shape.
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Repeat with the remaining dough, placing the formed crescents on ungreased cookie sheets about 1 inch apart.
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Bake in the center of the preheated oven for 10 to 12 minutes, or until the cookies are pale white in color.
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Allow the cookies to cool on the baking sheets for 5 minutes to prevent breaking.
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While the cookies are still warm, carefully roll them in 1/2 cup vanilla sugar to coat evenly.
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Transfer the coated cookies to a wire rack to cool completely.
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Meanwhile, melt 2 oz (60 g) semi-sweet chocolate in a double boiler set over simmering water, stirring occasionally until smooth.
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Once the cookies are completely cool, dip the tips of each crescent into the melted chocolate.
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Place the dipped cookies on waxed paper or parchment paper to allow the chocolate to set and dry.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 322.7kcal
- % Daily Value *
- Total Fat 36.5g57%
- Saturated Fat 22.9g115%
- Cholesterol 96.8mg33%
- Sodium 289.4mg13%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Vanilla sugar is a key ingredient in traditional Eastern European baking. If unavailable, you can make your own by mixing 1/2 cup granulated sugar with the scraped seeds of one vanilla bean and letting it sit in an airtight jar for a few days, or simply use vanilla extract mixed with a small amount of sugar to create a paste for rolling.
Ensure the butter is properly softened at room temperature for the best texture. If the dough becomes too sticky during kneading, chill it in the refrigerator for 15 minutes before shaping.
Do not overbake the cookies; they should remain pale white. If they turn golden brown, they may become too hard and lose their characteristic melt-in-your-mouth texture.
Store the finished cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.
When dipping in chocolate, use a fork or tweezers to handle the delicate cookies, or dip them one-handed if they are sturdy enough. Let the chocolate set completely before stacking to avoid smudging.
