These traditional Hungarian Kiffles are a delightful Eastern European treat known for their delicate, buttery pastry and rich nut filling. The dough is rolled out thinly and cut into diamonds, then filled with a mixture of ground walnuts and sugar before being shaped into elegant crescents. As they bake, the cookies become crisp and lightly browned, offering a perfect balance of sweetness and nutty depth. They are an ideal choice for holiday gatherings, afternoon tea, or as a thoughtful homemade gift. The texture is crisp on the outside with a slightly chewy center, making them irresistible. Simple ingredients come together to create a sophisticated dessert that feels like a warm hug from home.
Hungarian Kiffles
Description
These traditional Hungarian Kiffles are a delightful Eastern European treat known for their delicate, buttery pastry and rich nut filling. The dough is rolled out thinly and cut into diamonds, then filled with a mixture of ground walnuts and sugar before being shaped into elegant crescents. As they bake, the cookies become crisp and lightly browned, offering a perfect balance of sweetness and nutty depth. They are an ideal choice for holiday gatherings, afternoon tea, or as a thoughtful homemade gift.Ingredients
Directions
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Prepare the nut filling by combining 1 pound of ground walnuts with 1/2 cup of sugar in a bowl.
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Add 2 to 3 beaten egg whites to the walnut mixture, using just enough to hold the nuts together. Set aside.
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In a separate large bowl, mix together 4 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of sugar.
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Add 1 cup of cold butter to the flour mixture and cut it in until it resembles pie dough.
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Add 4 egg yolks and 1 cup of sour cream to the dough mixture and mix well until combined.
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Shape the dough into a log like a meatloaf, wrap it tightly, and refrigerate overnight.
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Preheat the oven to 375 degrees F (190 degrees C).
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Remove the dough from the refrigerator and let it sit for a few minutes to soften slightly.
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On a surface dusted with a mixture of powdered confectioners sugar and flour, roll out small sections of the dough as thinly as possible, about 1/8 inch thick.
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Cut the rolled dough into diamond shapes, approximately 2 to 3 inches square.
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Place a scant teaspoon of the walnut filling in the center of each diamond.
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Roll the dough from one corner of the diamond to the opposite corner, then shape into a crescent.
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Place the cookies on baking sheets and bake on the top rack of the oven for 10-15 minutes, or until lightly browned.
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Watch the cookies carefully towards the end of baking to prevent burning.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1406.5kcal
- % Daily Value *
- Total Fat 51.2g79%
- Saturated Fat 31.1g156%
- Cholesterol 129.0mg43%
- Sodium 5265.6mg220%
- Total Carbohydrate 205.2g69%
- Dietary Fiber 6.9g28%
- Sugars 3.3g
- Protein 26.5g53%
* 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
The dough must be refrigerated overnight to ensure it is firm enough to roll out thinly without sticking.
Keep the dough cold while working with it; if it becomes too soft, return it to the refrigerator for 10 minutes.
Use a mixture of powdered sugar and flour for rolling to prevent sticking and to add a slight sweetness to the crust.
Watch the cookies closely during the last few minutes of baking, as the nut filling can cause them to brown quickly.
Store cooled cookies in an airtight container at room temperature for up to one week.
The original recipe mentioned "Yeast Cake dissolved in 1 cup sour," which appears to be a scanning error. Standard Kiffle recipes use sour cream and egg yolks for the dough; yeast is not typically used.
