Hungarian Kiffles

2
Rach 0

"This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!"

Ingredients 8 h 25 m {{adjustedServings}} servings 289 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
  4. Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
  5. Bake in the preheated oven until light brown, 10 to 15 minutes.
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Footnotes

  • Cook's Note:
  • You can add different types of nuts and jams inside the cookie, such as prunes, apricots, poppy seeds, etc.
  • The number of servings depends on how thin or thick you roll the dough and how large or small you make the squares; each is personal preference.
  • Don't spend too much time 'playing' with the dough because it will get sticky and melt some. Keep the dough you are not using refrigerated.
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Reviews 2

  1. 3 Ratings

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cyndi
7/15/2014

these are not good at all.

Mooms
12/27/2014

Just made 'em. Nothing wrong with this recipe, but it's not for beginners. It helps to have someone show you if you're not used to working with this kind of dough. It's the standard old-country pastry dough for kiffles and rugelach, ratio 1 C butter: 1 C cream cheese: 2 C flour... no added sugar to please American tastes. A few more thoughts. The cookie sheet is ungreased since there's so much butter in the dough. The dough has to be chilled and stay that way, otherwise it will spread everywhere. The filling (any kind you like, from apricot to nut to chocolate to poppyseed), also should stay to a minimum so it doesn't explode on your pan, and you might want to use a little H2O to pinch the "arms" together so they don't open during cooking.