Hungarian Kifli I Recipes

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HUNGARIAN KIFLI COOKIES



Hungarian Kifli Cookies image

Hungarian Kifli Cookies - Rich and flaky traditional Hungarian cookies filled with a light walnut filling. Perfect Christmas cookies!

Provided by madi

Categories     Dessert

Time 2h40m

Number Of Ingredients 11

2 1/2 cups flour
1 cup butter
1 tbsp active dry yeast
1/2 tbsp sugar
1/2 cup sour cream
2 egg yolks, beaten
1/2 tsp vanilla
2 egg whites, beaten until stiff
3/4 cup ground walnuts
sugar to taste
1/4 tsp lemon juice

Steps:

  • In a large mixing bowl, combine flour and butter, cutting together with either two knives or a pastry cutter.
  • In a separate mixing bowl, combine sour cream, yeast, and sugar. Mix until well combined and let sit while yeast dissolves.
  • Add yeast mixture into the flour mixture along with the vanilla and egg yolks. Mix dough together by hand until it is well combined. Split dough in half and wrap up in either plastic wrap or wax paper. Refrigerate 2-3 hours or overnight.
  • Right before dough comes out of refrigerator, combine ingredients for filling. Set aside.
  • On a large cutting board, sprinkle 1/3 cup flour and 1/3 cup sugar. Roll out dough into a thin circle before cutting into 8 triangles.
  • Place 1 tsp of filling on each triangle and roll up starting on the wider end. Place on a lined cookie sheet with the open end down and bend the cookie a bit so it looks like a crescent. Repeat with process for all of the triangles from both things of dough.
  • Bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar on top and serve.

Nutrition Facts : Calories 233 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 102 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

HUNGARIAN KIFLI II



Hungarian Kifli II image

Make these on a dry day. The dough is sticky. They are delicious!

Provided by Lisa

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Yield 24

Number Of Ingredients 11

9 ounces cream cheese
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 pinch salt
½ teaspoon baking powder
3 egg whites
8 ounces ground walnuts
1 cup white sugar
⅓ cup confectioners' sugar for decoration

Steps:

  • In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
  • in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
  • Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

Nutrition Facts : Calories 262 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 104.5 mg, Sugar 10.3 g

HUNGARIAN KIFFLES



Hungarian Kiffles image

This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!

Provided by Rach

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 8h25m

Yield 36

Number Of Ingredients 6

1 pound butter, softened
1 pound cream cheese, softened
4 cups sifted all-purpose flour
1 pound walnuts, ground
1 cup white sugar
2 tablespoons milk, or more as needed

Steps:

  • Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
  • Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
  • Bake in the preheated oven until light brown, 10 to 15 minutes.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g

HUNGARIAN KIFFLES



Hungarian Kiffles image

Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.

Provided by Lynne Webb

Categories     Baking & Desserts

Time 2h

Number Of Ingredients 5

2-1/4 cups all-purpose flour (plus more for rolling)
1/2 teaspoon salt
8 ounces cream cheese (softened)
1 cup (1/2 lb) unsalted butter (softened)
2 to 2-1/2 cups cake and pastry filling (about two 12-ounce cans)

Steps:

  • Whisk the flour and salt together in a medium bowl and set aside.
  • Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
  • Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
  • Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
  • Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
  • Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
  • Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
  • For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
  • Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
  • Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
  • The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
  • Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
  • Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
  • Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
  • Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
  • Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
  • Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
  • Makes 8 to 12 dozen

HUNGARIAN KIFLI I



Hungarian Kifli I image

These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort.

Provided by Laurie

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Yield 36

Number Of Ingredients 7

1 cup butter, softened
1 cup cottage cheese, creamed
2 cups all-purpose flour
2 egg whites
2 cups chopped walnuts
½ cup water
2 tablespoons ground cinnamon

Steps:

  • In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball.
  • Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.
  • Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.
  • To Make Filling: Combine egg whites, nuts, water, and ground cinammon. Mix well and set aside.
  • On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge.
  • Cut circle into 24 pie-shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily).
  • Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 6.7 g, Cholesterol 14.5 mg, Fat 9.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 3.8 g, Sodium 65 mg, Sugar 0.2 g

HUNGARIAN KIFLI (CHRISTMAS COOKIES) WITH DATES



Hungarian Kifli (Christmas Cookies) With Dates image

I woke up a few mornings ago thinking about a special Christmas cookie we used to make using my Hungarian grandmother's recipe. I could remember the cookie, but not the name. Thanks to Facebook (who knew a friend in Cabo had a friend in Hungary!) I got the name but an internet search didn't come up with something exactly like I remembered. I took the closest, which used raisins, and came up with this which is EXACTLY as I remembered, but much easier. NOTE: if you like the filling you might want to make about 1.3 times the amount to overstuff your Kifli. If there's any left over roll it into balls, cover with sugar and call it a truffle. Hope someone out there enjoys this!

Provided by Carol in Cabo

Categories     Dessert

Time 1h20m

Yield 6 dozen

Number Of Ingredients 7

1/2 lb butter
1/2 lb cream cheese
2 cups flour
2 cups chopped pecans
1 cup chopped dates
1/2 cup orange juice
3 tablespoons sugar

Steps:

  • For the dough: mix butter, cream cheese and flour in food processor. Split into two balls, wrap in plastic wrap and refrigerate overnight.
  • For the filling: Mix all ingredients in food processor, let stand at room temperature.
  • Preheat oven to 350 degrees. Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares. Put about one teaspoon filling onto each square. Roll diagonally, then crimp in the middle to make a crescent. Place on ungreased cookie sheet and bake for 20 minutes or until golden. Sprinkle with powdered sugar as soon as removed from oven.
  • All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
  • Enjoy!

Nutrition Facts : Calories 923.3, Fat 70.6, SaturatedFat 30.1, Cholesterol 122.9, Sodium 331.4, Carbohydrate 68.6, Fiber 7, Sugar 28.5, Protein 11.7

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