Instructions:
- Make the dough
- In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add sour cream and egg yolks, mixing until dough comes together.
- Wrap in plastic and chill for at least 1 hour.
- Roll & fill
- On a lightly floured surface, roll out dough to about ⅛–¼ inch thick.
- Cut into squares (about 2×2 inches).
- Place a small spoonful of filling in the center of each square.
- Shape into crescents
- Fold over diagonally and gently roll into a crescent shape.
- Pinch edges to seal so filling doesn’t leak.
- Bake
- Place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 15–18 minutes, until lightly golden.
- Finish
- While still warm, roll cookies in powdered sugar.
- Let cool completely before serving.
✨ Notes & Variations:
- Each Hungarian family has its own tradition — some prefer walnut, others jam or poppy seed.
- They are soft, buttery, and slightly flaky, perfect with coffee or tea.
- Often made in big batches before Christmas, stored in tins, and shared with family.
Would you like me to also share the recipe for the vanilla crescent cookies (vanÃliás kifli), another classic Hungarian Christmas treat?
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