Don't miss another issue…      Subscribe

Kifli (Hungarian Walnut Cookies)

39438016c17a9a08c8aa 550

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.















4 ¾ cups all-purpose flour
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
powdered sugar


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.

Kifli (Hungarian Walnut Cookies)
Kifli (Hungarian Walnut Cookies)


* not incl. in nutrient facts

Add review




lynn in ma
Leicester, MA, United States
 about 7 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
 about 7 years ago
Sarasota, United States
 about 3 years ago

Hungarians had a best recepie, i used different fillings

Flemington, United States
 almost 3 years ago

Why do the kifli open up while baking?

It happens especially if the dough is rolled too thick, or you use too much filling. After pinching the two corners closed, I fold the dough over one more time and pinch it together again. It also helps if, when you're brushing them with the egg before baking, you make sure to put a bit extra on the part you just folded over.

Home chef
Auburn Hills, United States
 over 1 year ago
Bolingbrook, United States
 over 2 years ago

These are not kiflis. The are more like polish Kolacis. Kiflis are crescent shaped . V they use sour cream in the dough and no extracts. U75

Oshawa, Canada
 almost 2 years ago

Looks so good. I want this recipe

, United States
 almost 2 years ago

These are definitely kiflis. The crescent shaped are also considered kiflis, depending where you are from.

Auburn Hills, United States
 over 1 year ago

The dough turns out extra flaky if you use cold butter rather than room temperature or softened butter. I used half frozen and half refrigerated, and they turned out great. You can also use fruit pastry filling for these! (You need to use less of it than you would the but filling though, or it will run all over your pan while baking!)

, United States
 11 months ago

When my mother made these, she would dip the tops of the prepared cookie in frothy egg whites and then coat them with a mixture of ground walnuts and granulated sugar. Made a crunchy topping when baked. Was always the favorite cooked of everyone.

Correction on walnut/sugar coating. This coating was used when my mother filled the Kifli's with apricot or plum fillings.

Home chef
, United States
 11 months ago
, United States
 9 months ago

My creation mother in law made Kifli w a yeast dough tried your recipe w peach preserves these are Kifli

, United States
 9 months ago

Correction my croation
mother in law

Newark, United States
 9 months ago

Can I freeze the dough to make them st a later tome?

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 18168% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 49mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed