Cut in cold butter until mixture resembles coarse crumbs.
Stir in sugar, sour cream, and vanilla until dough comes together.
Wrap in plastic and chill for 30 minutes.
Prepare the Filling
Mix ground walnuts or poppy seeds with sugar and milk until it forms a spreadable paste.
Shape the Kifli
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into a circle or rectangle, about 1/8 inch thick.
Cut into triangles (like pizza slices).
Place a small amount of filling near the wide end of each triangle and roll toward the tip to form a crescent shape.
Bake the Cookies
Place crescents on the baking sheet.
Bake for 15–18 minutes, until lightly golden on the edges.
Cool & Serve
Let cool completely.
Dust with powdered sugar before serving.
💡 Tips:
For extra flavor, add a pinch of cinnamon or lemon zest to the filling.
These cookies freeze beautifully — just thaw and dust with powdered sugar before serving.
Kifli can also be filled with apricot jam or chocolate for a twist.
If you like, I can also give you a super-easy version with pre-made dough that still tastes just like traditional Hungarian kifli — perfect for quick baking!
