Beat together cream cheese and butter until creamy.
Add flour + salt, mix until soft dough forms.
Divide into 4 disks, wrap, and refrigerate at least 2 hours or overnight.
Prepare filling
For walnut filling: gently cook walnuts, sugar, and milk until thickened, then cool.
For poppy seed: cook poppy seeds, sugar, and milk until thick and paste-like.
Or simply use apricot preserves.
Assemble
Roll out chilled dough (about ⅛ inch thick) on floured surface.
Cut into 2–3 inch squares.
Place 1 tsp filling in center, fold opposite corners together, forming little rolls.
Bake
Place on parchment-lined sheet.
Bake at 350°F (175°C) for 15–18 minutes, until just lightly golden (not browned).
Finish
Cool slightly, then dust generously with powdered sugar.
🍴 Tips:
They taste even better the next day, as the flavors meld.
Store in an airtight tin with layers separated by parchment — very traditional for Hungarian holiday cookies.
Can freeze unbaked rolls and bake fresh when needed.
✨ These are the cookies you’ll often see in Hungarian and Central European homes around the holidays — delicate, nutty, fruity, and completely irresistible.
Would you like me to also give you the Hungarian crescent-shaped yeast kifli recipe (more like little breads/rolls, often savory), or just stick with the sweet cookie version?
