Hungarian Kifli I

Laurie 0

"These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort."

Ingredients {{adjustedServings}} servings 121 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball.
  2. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.
  3. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.
  4. To Make Filling: Combine egg whites, nuts, water, and ground cinammon. Mix well and set aside.
  5. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge.
  6. Cut circle into 24 pie-shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily).
  7. Remove to rack to cool. Repeat process with each remaining portion of dough and filling.
Tips & Tricks

See how to make traditional rugelach with walnuts and raisins.

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Reviews 6

  1. 9 Ratings


Don't add sugar to the filling in this recipe! Traditionally Hungarian Kifli is seved dusted with powdered sugar, or served with a small bowl of powdered sugar on the side to dip into. Allowing each person to create their own desired sweetness...just a tip.

Katheen D.

I agree with the poster below... DO NOT add sugar to the filling. It's not suppossed to be an overly sweet cookie, as to why it is dusted with powdered sugar. This is probalby the closest to my grandmother's recipe, but as any good Hungarian knows every family had thier own small spin on things. You can also add prune preserve or apricot preserve as a filling if walnuts are not your thing (or there is an allergy).


Great cookies.....but I agree with the reviewer below. You need to add at LEAST a 1/2 cup (or 1 cup) of sugar to make them taste good. Also, what I do, is roll, or sprinkle them with powdered sugar when still slightly warm. Maybe they are for diabetics, I dunno.....These have been part of my holiday cookie tray for 2 years now.....