Instructions
- Make the dough:
- In a large bowl, mix flour, salt, and powdered sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in egg yolk, vanilla, and 1 tablespoon sour cream. Add extra cream if needed to bring the dough together.
- Chill the dough:
- Form the dough into a disk, wrap in plastic, and chill in the fridge for 30–60 minutes.
- Shape the kifli:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide dough into small portions. Roll each piece into a small log (~3 inches).
- Shape each log into a crescent (kifli) and place on the prepared sheet.
- Bake:
- Bake 12–15 minutes, until edges are lightly golden.
- Finish:
- Let cool slightly, then dust generously with powdered sugar.
💡 Tips for perfect Kifli:
- Keep butter cold for a tender, flaky texture.
- You can fill them with finely chopped nuts mixed with a little sugar for variation.
- Store in an airtight container; they last about a week and often taste even better the next day.
If you want, I can also give you a version of Kifli with a walnut or apricot filling, which is a classic Hungarian holiday treat.
Do you want me to share that version too?
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