In a bowl, combine flour and salt. Cut in butter until mixture is crumbly.
Add cream cheese, egg yolks, sour cream, and vanilla. Mix into a smooth dough.
Divide dough into 4 portions, flatten slightly, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight).
Prepare the walnut filling:
In a saucepan, heat milk and sugar until dissolved.
Stir in walnuts and vanilla, cook for 2–3 minutes until thickened.
Let cool completely before using.
Shape the kiffles:
On a lightly floured surface, roll out chilled dough into a thin rectangle (about ⅛ inch thick).
Cut into 2½–3 inch squares.
Place 1 tsp of filling along one edge of each square, then roll tightly into a crescent or log shape.
Place seam-side down on a parchment-lined baking sheet.
Bake:
Preheat oven to 350°F (175°C).
Brush with egg white if you want a glossy finish.
Bake for 15–18 minutes, until light golden.
Finish:
Cool slightly, then dust generously with powdered sugar.
✨ These kiffles are buttery, flaky, and melt in your mouth, with a sweet nutty or fruity filling inside. They keep well in an airtight tin and are even better the next day.
Would you like me to also give you a poppy seed filling version, since that’s another very traditional Hungarian choice?
