Hungarian kiffles (Kifli / Kiffles cookies) 🥐
Delicate, crescent-shaped cookies with a tender dough and a sweet nut filling—very traditional around holidays.
Classic Hungarian Kiffles Recipe
Ingredients
Dough
- 2 cups all-purpose flour
- 1 cup (2 sticks) cold butter, cubed
- ½ cup sour cream
- 1 egg yolk
- Pinch of salt
Filling (traditional)
- 1 cup finely ground walnuts (or pecans)
- ½ cup powdered sugar
- ½ tsp vanilla
- 1–2 tbsp milk (just enough to bind)
For finishing
- Powdered sugar for dusting
How to make them
- Make dough
Cut butter into flour and salt until crumbly.
Mix in sour cream and egg yolk until a soft dough forms.
Wrap and chill at least 1 hour. - Prepare filling
Mix walnuts, powdered sugar, vanilla, and milk into a thick paste. - Roll & cut
Roll dough thin (about ⅛ inch / 3 mm).
Cut into small triangles or squares. - Fill & shape
Place a small amount of filling on each piece.
Roll into crescents (kifli shape). - Bake
Bake at 350°F / 175°C for 12–15 minutes, just until lightly golden on the bottom. - Finish
Cool slightly, then dust generously with powdered sugar.
Hungarian tips 🇭🇺
- Keep the dough cold for the flakiest texture
- Don’t overfill—kiffles are delicate
- Walnut filling is most traditional, but poppy seed is also classic
- They taste even better the next day
If you want, I can:
- Share a jam-filled version
- Make a nut-free option
- Help scale the recipe for cookie trays or school events
- Explain the difference between kiffles, kifli, and rugelach
Just let me know!
