Instructions:
- Make the dough
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Add cream cheese, egg yolks, and vanilla. Mix until dough comes together.
- Divide into 3–4 disks, wrap in plastic, and chill for at least 1 hour (overnight is best).
- Prepare filling
- Mix walnuts, sugar, warm milk, and cinnamon into a spreadable paste. Let cool before using.
- Roll out dough
- On a lightly floured surface, roll dough into a thin sheet (⅛ inch).
- Cut into squares about 2½ x 2½ inches.
- Fill & shape
- Place ½–1 tsp of filling in the center.
- Fold opposite corners over the filling to form a little crescent/roll. Pinch edges gently to seal.
- Bake
- Place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 15–18 minutes, until lightly golden.
- Finish
- Cool slightly, then roll in powdered sugar or dust generously before serving.
✨ The result: buttery, tender pastries with a sweet nutty or fruity center — they practically dissolve in your mouth. Perfect with coffee or tea.
Would you like me to also give you the poppy seed filling (Mákos) version? That’s another very traditional Hungarian favorite.
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