Hungarian Sweet Crescent Cookies (Jam or Cream Cheese Filled)
Ah! These are Hungarian Sweet Crescent Cookies (Túrós or Jam-Filled Pogácsa / Kifli style) — buttery pastries filled with fruit jam or sweet cheese, and dusted with powdered sugar. They’re tender, slightly flaky, and perfect for holidays or teatime.
Here’s a recipe inspired by the image you shared:
Hungarian Sweet Crescent Cookies (Jam or Cream Cheese Filled)
Ingredients (Makes ~20 cookies)
For the dough:
250 g (2 cups) all-purpose flour
125 g (1/2 cup) unsalted butter, cold and cubed
1 egg
50 g (1/4 cup) granulated sugar
Pinch of salt
2–3 tbsp sour cream or milk
For the filling:
100 g (1/2 cup) fruit jam (apricot, raspberry, or cherry)
OR 100 g sweetened cream cheese / custard
For topping:
1 egg, beaten (for brushing)
Powdered sugar for dusting
Instructions
Prepare the dough:
In a bowl, combine flour, sugar, and salt.
Cut in the cold butter until mixture resembles coarse crumbs.
Add egg and sour cream/milk, knead into smooth dough.
Wrap in plastic wrap and refrigerate 30 minutes.
Shape the cookies:
Preheat oven to 180°C (350°F).
Roll dough into a thin rectangle, about 3–5 mm thick.
Cut into small triangles (~7–8 cm per side).
Place a small amount of jam or sweetened cream cheese near the wide end of each triangle.
Roll from the wide end toward the tip to form a crescent shape.
Bake:
Place on a parchment-lined baking tray.
Brush with beaten egg.
Bake 15–18 minutes until lightly golden.
Serve:
Let cool slightly, then dust with powdered sugar.
Serve warm or at room temperature.
Tips:
Use firm, thick jam to prevent oozing.
You can mix cream cheese with a little sugar and vanilla for a delicious filling.
Dough can be doubled for larger batches; these freeze well before baking.
If you want, I can make a step-by-step illustrated version of this Hungarian crescent cookie recipe, perfect for sharing on social media like the style of your photo.
