Mix in sour cream and egg yolks, knead into a smooth dough.
Wrap and chill for 1 hour.
Prepare filling
Mix walnuts, figs, sugar, and cinnamon in a bowl.
Add just enough milk to create a thick, spreadable paste.
Shape kifli
Preheat oven to 350°F (175°C).
Roll dough thin (about ⅛ inch). Cut into 2–3 inch squares.
Place 1 tsp filling in the center of each square.
Roll from one corner to the opposite into a crescent/roll shape.
Brush ends with egg white to seal.
Bake
Arrange on a parchment-lined baking sheet.
Brush tops lightly with egg white.
Bake 15–18 minutes until lightly golden.
Finish
Cool slightly, then dust generously with powdered sugar.
✨ Tips & Variations:
These keep well in a tin for a week or more, and flavors deepen over time.
You can also fill with apricot jam & walnut or poppy seed paste — traditional Hungarian variations.
They’re best made ahead for holidays — the flavors settle beautifully.
Would you like me to also share the classic Hungarian Christmas Kifli (Diós Kifli – Walnut Crescent Cookies) without figs, so you have both versions? 🎄🇭🇺
