These traditional Hungarian crescent/cookies or as we call them kifli’s are truly a delight! The kifli is buttery and tender and the filling of walnut, homemade plum or 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 or our family’s Homemade Plum Jam. 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 I thought this was the perfect time! The flavour of the fig jam is similar to plum jam. It has the perfect balance of sweetness and nuttiness when wrapped in this soft and buttery tender dough.
INGREDIENTS
- Flour: all purpose flour is what you need for this recipe
- Baking powder: is a leavening agent that helps these kifli’s to rise
- Salt: enhances flavour
- Sugar and powdered sugar: are both added for the sweet flavours we look for in our pastries
- Unsalted butter: is such an important ingredient in pastries; it creates those layers of buttery flakiness we want in a pastry
- Egg yolk: creates texture and flavour
- Sour cream: is commonly added in Hungarian pastries and desserts for it’s texture, moisture and flavour
IMPORTANT TIP
Rolling the dough in a circle, you get 8 kifli cookies for each circle and total of 24 kifli cookies and they are larger than the 3 inch square kifli’s. By rolling it out in a rectangle, you will get 40 kifli cookies but smaller in size.
INSTRUCTIONS
In a large bowl, whisk together flour, baking powder and salt. Cut the butter into small sections to make it easier break it down when mixing with the flour. Add the butter and using a pastry blender or your hands, mix with flour until you have a crumbly texture (similar to pie crust). Add sugar, egg yolks, vanilla and sour cream.
Bring the dough together and when all the ingredients start coming together in a ball. Transfer to the counter and knead the dough a few times, until it comes together. Divide the dough into 3 equal balls and wrap tightly with saran wrap and refrigerator for 1 hour or overnight.
WALNUT FILLING: Mix together ground walnuts, sugar, slightly beaten egg white and vanilla. Set aside.
NOTE: if adding fig jam to the walnuts mixture, add I cup of fig jam to 1 cup of walnut mixture.
OPTION #1: Take one section/ball of the dough from the refrigerator and roll out 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 of the walut or jam filling to each section at the top of the triangle (widest part), roll the kifli (crescent) toward the center of the circle. Place on prepared baking pan. Bake for 27-30 minutes, until golden.
OPTION #2: Again, take out one ball/section from the refrigerator and roll out to 12″ x 14″ rectangle. Cut into 3 inch square and add 1-1½ teaspoons of the walnut or jam filling to each corner of the square. Roll out the kifli (crescent), tucking in the top corner over the filling and place on baking sheet with the top corner under the kifli (crescent). Bake for 27-30 minutes, until golden.
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 the butter is COLD, to achieve buttery and flaky kifli’s.
- Avoid over kneading the dough as it creates a tough dough. It only needs a few minutes until the dough comes together and 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.
- IMPORTANT: rolling the dough in a circle, you get 8 kifl’s for each circle and total of 24 kifli’s/cookies and they are larger than the 3 inch square kifli’s. By rolling it out in a rectangle, you will get 40 kifl’s/cookies but smaller in size.
Homemade plum jam was a variety in our family with type of kifli/cookie. Using the method of cutting into a large rectangle and cutting into squares, gives you a small size kifli/cookie.
There are different versions of this kifli and after making these, I look forward to making more kifli’s. I think back and Mom made the two versions of kifli’s and these were a little larger. A special treat we would make for 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.
I encourage you make these delicious kifli cookies. They are so worth the time it takes and the recipe is so easy to make. Once you do make these you will be so pleased!
Please leave a comment and rating if you tried this recipe or any other recipe on my blog. I would love to hear from you. 🙂
Hungarian Walnut Kifli Cookies
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, baking powder and salt. Cut the butter into small sections to make it easier break it down when mixing with the flour. Add the butter and using a pastry blender or your hands, mix with flour until you have a crumbly texture (similar to pie crust). Add sugar, egg yolks, vanilla and sour cream. Bring the dough together and when all the ingredients start coming together in a ball. Transfer to the counter and knead the dough a few times, until it comes together. Divide the dough into 3 equal balls and wrap tightly with saran wrap and refrigerator for 1 hour or overnight.
- WALNUT FILLING: Mix together ground walnuts, sugar, slightly beaten egg white and vanilla. Set aside.
- Preheat oven to 350℉ (178℃). Line baking pans with parchment paper.
- OPTION #1: Take one section/ball of the dough from the refrigerator and roll out 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 of the walnut or jam filling to each section at the top of the triangle (widest part), roll the kifli (crescent) toward the center of the circle. Place on prepared baking pan. Bake for 27-30 minutes, until golden.
- OPTION #2: Again, take out one ball/section from the refrigerator and leave the other 2 to stay cold. Roll out the dough to 12" x 14"(30cm x 35cm) rectangle. Cut into 3 inch square and add 1-1½-2 teaspoons of the walnut or jam filling to each corner of the square. Take the corner where the filling is placed and roll the kifli (crescent), tucking in the top corner over the filling and place on baking sheet with the top corner under the kifli (crescent). Bake for 27-30 minutes, until golden.
- Remove from oven, allow to cool on cooling rake. When they are slightly warm, sprinkle powdered sugar and enjoy!!
2 Responses
These are exquisitely pretty and so scrumptious! I love walnuts and figs–and the jammy filling combo is just perfect and so festive.
I am so pleased you are loving our family favourite kifli’s/cookies. You can always add your favourite jam filling as an option.
Thank you so much Wendy!
Rose 🙂