These classic Hungarian Kiffles are tender, flaky crescent cookies filled with a rich, sweet walnut mixture. The dough is buttery and crisp, providing the perfect contrast to the dense, nutty filling inside. They are a beloved treat in Central European cuisine, often served with coffee or tea during holidays and family gatherings. While the process involves chilling the dough overnight, the result is a sophisticated dessert that looks impressive and tastes homemade. The combination of ground walnuts and sugar creates a luxurious filling that holds its shape beautifully within the delicate pastry shell.
Hungarian Kiffles
Description
These classic Hungarian Kiffles are tender, flaky crescent cookies filled with a rich, sweet walnut mixture. The dough is buttery and crisp, providing the perfect contrast to the dense, nutty filling inside. They are a beloved treat in Central European cuisine, often served with coffee or tea during holidays and family gatherings. While the process involves chilling the dough overnight, the result is a sophisticated dessert that looks impressive and tastes homemade. The combination of ground walnuts and sugar creates a luxurious filling that holds its shape beautifully within the delicate pastry shell.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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In a small bowl, combine 1 pound ground walnuts with 1/2 cup sugar.
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Add 2 to 3 beaten egg whites to the walnut mixture, just enough to hold the nuts together. Set aside.
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In a large mixing bowl, mix flour, salt, and 2 teaspoons of sugar together.
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Cut in the butter until the mixture resembles pie dough.
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Add egg yolks and sour cream to the flour mixture; mix well until a cohesive dough forms.
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Shape the dough into a loaf-like shape, wrap tightly in plastic wrap, and refrigerate overnight.
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The next day, remove dough from refrigerator. Working with small sections (keep the rest cold), roll out dough as thinly as possible, about 1/8 inch thick.
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Use a mixture of powdered sugar and flour on the rolling surface to prevent sticking.
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Cut out 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 to the opposite corner to enclose the filling.
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Gently shape each rolled cookie into a crescent.
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Place on baking sheets and bake on the top rack for 10-15 minutes, or until lightly browned. Watch carefully to avoid burning.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1561.5kcal
- % Daily Value *
- Total Fat 62.2g96%
- Saturated Fat 34.4g172%
- Cholesterol 502.0mg168%
- Sodium 5389.6mg225%
- Total Carbohydrate 206.3g69%
- Dietary Fiber 6.9g28%
- Sugars 4.4g
- Protein 39.5g79%
* 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 original ingredient list mentions "Yeast cake dissolved in 1 cup sour" which appears to be a scanning error for "sour cream". Use cold sour cream for the dough consistency.
Chilling the dough overnight is crucial for the texture and ease of rolling. Do not skip this step.
When rolling the dough, keep unused portions wrapped and refrigerated to prevent the butter from melting.
Watch the cookies closely in the oven as the sugar in the filling can burn quickly.
Store cooled cookies in an airtight container at room temperature for up to one week.
