Kifli is a Hungarian cookie.  You may find a few different recipes for it.  These melt in your mouth morsels feature soft flaky pastry around a sweet walnut filling.

Makes 60 cookies



  • 2             cups  all-purpose flour
  • 1             tbsp granulated sugar
  • 1             tsp baking powder
  • 1/4          tsp salt
  • 1             cup cold unsalted butter, cubed
  • 1/2          cup sour cream
  • 2             egg yolks
  • 1             tbsp icing sugar


  • 1               cup finely ground walnuts
  • 1/3            cup granulated sugar
  • 1/2            tsp finely grated lemon rind
  • 2               tsp lemon juice
  • 1               tsp cinnamon
  • 1/2            vanilla essence
  • 1               egg white


  1. In a bowl whisk together flour, sugar, baking powder and salt.
  2. With a pastry blender or 2 knives, cut in butter until in coarse crumbs.
  3. Whisk sour cream with egg yolks; stir into flour mixture just until dough comes together.
  4. Divide dough in half; flatten into discs.
  5. Wrap each in plastic wrap and refrigerate for 30 minutes.


If using a food processor:

  • In the bowl add flour, sugar, baking powder and salt and butter and pulse a couple of minutes until the mix is like crumbs.
  • Add the sour cream and egg yolk and pulse till the dough comes together.


  1. In a bowl, mix walnuts, sugar, lemon rind and juice, cinnamon and vanilla.
  2. In a separate bowl, whisk egg white until stiff peaks form; fold into filling.
  3. On lightly floured surface roll out each piece of dough into 12 x 10 inch (30 x 25 cm) rectangle.  Cut each into thirty 2-inch (5 cm) squares.
  4. Place 1/2 tsp filling in the centre of each square.  Starting at corner, roll cookies to opposite corner.  tucking point under.  Bend to make crescent shape.
  5. Bake on parchment paper-lined baking sheets in top and bottom thirds of 400 degree oven, rotating and switching pans halfway through, until golden, about 15 minutes.  Let cool on pans on rack for 5 minutes.  Remove to racks; let cool.
  6. Dust with sugar.

(Make ahead and store in airtight container for up to 5 days or freeze for up to 2 weeks).

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