HUNGARIAN KIFFLES
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!
Provided by Rach
Categories World Cuisine Recipes European Eastern European Hungarian
Time 8h25m
Yield 36
Number Of Ingredients 6
Steps:
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
- 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.
- Bake in the preheated oven until light brown, 10 to 15 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g
KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)
Another one my grandmom used to make and no one has the recipe. After hours of searching the web, I finally found it (I didn't even know the name before!). This version is from Linda Paul, who won a Christmas cookie contest in Minneapolis with them.
Provided by Karen..
Categories Dessert
Time 1h
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour bottom and sides of a 9-by 13-inch cake pan.
- In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
- Add egg yolks, one at a time, and beat until fluffy.
- Add vanilla, lemon rind and lemon juice and beat to combine.
- Gradually add in baking powder and flour.
- In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
- Fold egg whites into batter.
- Gently spread batter into prepared pan.
- Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
- Remove to a wire rack.
- Cool until cake shrinks away from sides of pan (about 15 minutes).
- With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
- Remove from pan and repeat (you can eat the oval scraps;).
- Cool crescents completely and dust with powdered sugar.
- Store in a tightly covered container for up to 2 days.
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