Ahh yes 😍 Hungarian Kifli (also called Kiffles) — soft, buttery, crescent-shaped cookies, often filled with jam, nuts, or poppy seeds. Perfect for holidays or a sweet snack!
Here’s a classic recipe:
🥐 Hungarian Kifli (Kiffles)
Ingredients (for ~24 kifli)
Dough
250 g (2 cups) all-purpose flour
150 g (2/3 cup) unsalted butter, cold, cut into cubes
80 g (1/3 cup) sugar
1 egg
1 tsp vanilla extract
Pinch of salt
Filling options
Apricot or raspberry jam
Poppy seed paste
Ground walnuts with a little sugar
For finishing
Powdered sugar for dusting (optional)
Instructions
Make the dough: In a bowl, mix flour, sugar, and salt. Cut in butter until mixture looks like coarse crumbs. Add egg and vanilla, mix until a smooth dough forms.
Chill: Wrap dough and chill 30 minutes.
Divide and roll: Divide dough into 3–4 portions. Roll each into a circle (~3–4 mm thick).
Cut triangles: Slice each circle into 8–12 triangles (like pizza slices).
Add filling & shape: Place a small amount of jam or nut filling at the wide end, then roll tightly toward the point to form a crescent.
Bake: Place on a parchment-lined baking sheet, bake 180°C / 350°F for 12–15 minutes, until lightly golden.
Cool & finish: Let cool, then dust with powdered sugar if desired.
✨ Tips
Dough must be cold for flakier cookies.
Use less filling to avoid spilling during baking.
Kifli keeps for up to a week in an airtight container.
If you want, I can give a super quick, no-roll, 1-bowl version that tastes just as good but takes half the time.
