Hungarian Kifli is a delicate, flaky pastry cookie with a sweet walnut filling that’s absolutely irresistible. It’s a holiday favorite!
This delectable little cookie holds a special place in my heart..
I’ve been making Hungarian Kifli every Christmas for over 30 years. It was my father’s favorite holiday cookie. Even after I moved away from home and had my own family, I always made sure every Christmas my father had his kifli.
These traditional Hungarian cookies have a delicate, flaky cream cheese pastry crust that is nestled around a sweet walnut filling, then sprinkled with additional ground walnuts mixed with granulated sugar. Before serving they’re dusted with a bit of confectioner’s sugar. Honestly, they’re absolutely dreamy.
Rolled cookies always take a little longer to make, but I’ve made it a bit easier for you guys because I know how busy the holidays can be. Instead of making the pastry dough totally from scratch, I use one 8 ounce package of cream cheese mixed with one 11 ounce box of Betty Crocker Pie Crust Mix. That’s it. Just mix them together to make the dough and you’re ready for rolling.
I hope you guys have time to sneak these in this holiday season. They have always been a family favorite at our house and I’m sure they’d be a fave at yours too! Enjoy!
I hope you and your families have a wonderful holiday and a Happy New Year! See you in 2017! I’ll bring the food!
- One 8 oz. package cream cheese room temperature
- One 11 oz. box Betty Crocker Pie Crust Mix
- 3 cups finely ground walnuts divided
- 1 1/4 cups granulated sugar divided
- 2 large egg whites well beaten, separated
- 2 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- confectioner's sugar for sprinkling
- flour for dusting board
In a large bowl, combine cream cheese and pie crust mix until well blended. Divide dough in half and wrap each in plastic wrap. Chill for one hour or up to overnight.
In a small bowl, combine one cup nuts and 1/2 cup granulated sugar for topping. Set aside.
In another medium bowl, combine 2 cups nuts, 3/4 cup granulated sugar, one well beaten egg white, butter and vanilla for filling until well blended.
In another small bowl, beat last egg white.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
Lightly flour a work surface and roll one portion of dough into a rectangle about 1/4" thick. Cut into 2 inch squares. Place about one teaspoon of walnut filling on each square. Fold two corners of square to the middle and press lightly. Brush the pastry with the egg white. Place on prepared sheet.
Sprinkle with the nut/sugar topping.
Bake for 18-20 minutes or until lightly browned. Remove from oven. Let cool on tray for 5 minutes then remove from tray to wire rack. Repeat until all dough is used.Before serving sprinkle with confectioner's sugar.