Don't miss another issue…      Subscribe

Kifli (Hungarian Walnut Cookies)

Saved in 24 recipe boxes and 7 cookbooks
Kifli (Hungarian Walnut Cookies) Kifli (Hungarian Walnut Cookies) Kifli (Hungarian Walnut Cookies) Kifli (Hungarian Walnut Cookies) Kifli (Hungarian Walnut Cookies)

These cookies are buttery and flakey, love the walnut filling that gives the cookies just enough nuttiness and sweetness. Well balanced flavor, and cute little pockets, just can not have enough of them.













Trans-fat Free, Low Sodium


cups flour, all-purpose
2 cups butter
or margarine
4 large egg yolks
slightly beaten
1 cup sour cream
5 cups walnuts
shelled, ground
1 cup sugar
½ cup milk
1 tablespoon almond extract
1 large eggs
1 x powdered sugar
* not incl. in nutrient facts


Make dough: in a large bowl, place the flour and the butter.

Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.

Add the egg yolks and sour cream; stir with a fork until combined.

Turn the dough out onto a lightly floured board or pastry cloth. Knead the dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour.

If desired, wrap dough in plastic wrap and refrigerate.

Make filling: In a medium-sized bowl, place the ground walnuts, granulated sugar, milk and almond extract.

Using a wooden spoon, stir in walnut mixture until ingredients are thoroughly combined.

Prehead oven to 400℉ (200℃).

Grease baking sheets with solid vegetable shortening.

To shape Kifli: divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside.

On a lightly floured surface, roll out the remaining quarter of the dough to a 15 x 12 inch rectangle that is ⅛ inch thick.

Using a pastry wheel, cut the rectangle of dough into 3-inch squares.

Place a heaping teaspoon of the walnut filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together.

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.

First published: last updated: 2016-01-09

5 stars - based on 4 ratings, best: 5, worst: 0, reviews: 2


over 1 year


over 12 years

Very tender and tasty. One of the best I have tried.


lynn in ma
Leicester, MA, United States
 almost 4 years ago

These look absolutely delicious and must be great at tea time. Will have to try once the weather here cools down a bit and I can turn my oven on without sweltering (A/C off). Thanks for sharing.

Thanks, lynn. They are very very good, buttery, fruity, flakey... you can find all these yumminess in these small treats. We took them to a party, they didn't last long. But baking on a hot day does generate lots of sweat, hehe!

Toronto , Ontario, Canada
 almost 4 years ago


Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 30268% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 81mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 8% Vitamin C 1%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

Add Photo

Up to 1MB in size, .jpg format

Live Feed