These traditional cookies or as we call them kifli’s are truly a delight! The kifli is buttery and tender and the filling of walnut and homemade fig jam are wonderfully sweet and nutty. They have been one of our favourites for generations!
I remember growing up Mom and Grandma would make at least two difference versions of kifli’s in large batches. These buttery tender kifli’s were Dad’s favourite and I think it’s because he liked the buttery dough that was wrapped in a walnut, whipped egg whites and sugar mixture. Kifli’s were most often made as part of our Christmas baking. Mom would make these kifli’s and the Flaky Butter Kifli’s filled with different types of homemade jam. As kids, we tended to gravitate to the flaky kifli’s filled with jam.
I have been meaning to add this recipe to my blog for quite sometime now and after being gifted with homemade organic fig jam from Beaver Creek Organic Farm (you find them on Facebook or Instagram and they have the BEST organic produce!). I thought this was the perfect time! The flavour of the fig jam is very similar to plum jam and by adding ground walnuts, it was the perfect balance of sweetness and nuttiness when wrapped in this soft and buttery tender dough.
INGREDIENTS FOR THIS RECIPE
- Starter: dry yeast was mixed with warm milk and sugar
- Dry ingredients: flour, powdered sugar and salt
- Unsalted Butter
- Wet ingredients: egg yolk and sour cream
HOW TO MAKE THIS RECIPE
First start by adding milk in a liquid (glass) measuring cup and warm it in the microwave for about 10-15 seconds, make sure it’s not too hot or it will kill the activation of the yeast then lightly whisk the yeast and sugar with the milk, cover with a towel and allow to rest until foamy on top, about 5-10 minutes.
In a large mixing bowl, mix together flour, powdered sugar and salt. Add the cut butter and using your hands, mix with flour until you have a crumbly texture. Add egg, sour cream and yeast mixture. Bring the dough together and when all the ingredients start coming together in a ball.
Transfer the dough to the counter and knead it until it becomes soft and smooth, about 5 minutes. Transfer to a large clean bowl, cover with towel and place in a warm area. Allow to rise for about 40 minutes.
Meanwhile, grind the walnuts with a nut grinder or food processor and mix together with the fig jam. Set aside.
Divide the dough in 3 equal sections. Roll out one section of dough to a large circle, roughly 10-12 inches across. Using a rotary cutter or sharp knife, cut the circle into 8 equal sections. Add a tablespoon to each section at the top of the triangle (widest part), roll the kifli toward the center of the circle. Place on prepared baking pan and cover with towel for 15 minutes.
Bake kifli’s for 22-25 minutes and at the last 5 minutes, brush with milk and sugar mixture. Once they are firm and lightly golden in colour, they are baked. Allow to cool and when they are slightly warm, sprinkle powdered sugar and enjoy!!
TIPS FOR MAKING THIS RECIPE
- Make sure your ingredients are at room temperature and that includes the butter, egg and sour cream.
- When mixing the warm milk, sugar and yeast, I am cautious when warming the milk. I like to warm it in the microwave in a glass measuring cup since this recipe only needs 1/4 of a cup. Start warming it 10 seconds at a time. After 10 seconds, stir the milk and check with your finger. If your finger finds it too hot, then so will the yeast and it will not rise, instead it kills the yeast.
- Avoid over kneading the dough as it creates a tough dough. It only needs a few minutes until the dough is smooth.
- When rolling the kifl’s, make sure the tip of the triangle is folded underneath the kifli to avoid the kifli from opening while it is baking.
There are different versions of this kifli and after making these, I look forward to making more kiflis. I think back and Mom’s were smaller and I remember she would cut the dough into squares and fold them that way. Something to make for our Christmas holidays.
HOW TO STORE THESE KIFLI COOKIES
These can be stored at room temperature, preferably in a cool area. Place in a container and cover them with a lid for about a couple of weeks.
They can be frozen for up to 3 months and I have to say, Mom never had to freeze these as they were enjoyed throughout the Christmas holidays.
Hungarian Walnut Fig Kifli Cookies
Equipment
- Food Processor
- baking pans
Ingredients
- 1 (2¼ tsp) package yeast
- 1/4 cup warm milk
- 1 tsp sugar
- 2½ cups flour
- 1 tbsp powdered sugar
- 1/8 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 egg yolk, room temperature
- 1/4 cup sour cream, room temperature
- 1 cup organic fig jam
- 1 cup ground walnuts
- 2-3 tbsp milk
- 1/2 tsp sugar
- powdered sugar
Instructions
- In a liquid (glass) measuring cup, add milk and warm it in the microwave for about 10-15 seconds, enough to warm it, then lightly whisk the yeast and sugar with the milk, cover with a towel and allow to rest until foamy on top, about 5-10 minutes.
- In a large mixing bowl, mix together flour, powdered sugar and salt. Add the cut butter and using your hands, mix with flour until you have a crumbly texture. Add egg, sour cream and yeast mixture. Bring the dough together and when all the ingredients start coming together in a ball. Transfer to the counter and knead the dough until it becomes soft and smooth, about 5-7 minutes. Transfer to a large clean bowl, cover with towel and place in a warm area. Allow to rise for about 40 minutes.
- Meanwhile, grind the walnuts and mix together with the fig jam. Set aside. Line baking pans with parchment paper.
- Divide the dough in 3 equal sections. Roll out one section of dough to a large circle, roughly 10-12 inches across. Using a rotary cutter or sharp knife, cut the circle into 8 equal sections. Add a tablespoon to each section at the top of the triangle (widest part), roll the kifli (cookie) toward the center of the circle. Place on prepared baking pan and cover with towel for 15 minutes.
- Preheat oven to 350℉ or 178℃.
- Bake kifli's for 22-25 minutes and at the last 5 minutes, brush with milk and sugar mixture. Once they are firm and lightly golden in colour, they are baked. Allow to cool and when they are slightly warm, sprinkle powdered sugar and enjoy!!
