Hungarian Kifli Cookies (Jam & Walnut Pastries)
Delicate Hungarian kifli cookies made with a buttery cream cheese dough, filled with sweet jam or walnut mixture, and dusted with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 30–40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- 300 g all-purpose flour
- 200 g butter (cold, cubed)
- 200 g cream cheese
- 1 tablespoon sugar
- 1 pinch salt
- 150 g apricot jam
- 150 g plum jam
- 100 g ground walnuts
- 2 tablespoons sugar (for walnut filling)
- Powdered sugar (for dusting)
Instructions
- In a large bowl, combine flour and salt. Add cold butter and mix until crumbly.
- Add cream cheese and sugar, mixing until a smooth dough forms.
- Shape dough into a ball, wrap, and refrigerate for at least 1 hour.
- Mix ground walnuts with sugar and set aside along with jams.
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roll chilled dough thin (2–3 mm) on a floured surface.
- Cut into 5–7 cm squares.
- Place a small amount of jam or walnut filling in the center of each square.
- Fold opposite corners together and press gently to seal.
- Arrange on baking tray and bake for 15–20 minutes until bottoms are lightly golden.
- Cool completely and dust with powdered sugar before serving.
Notes
- Chilling the dough is essential for easy handling.
- Do not overfill to prevent leakage.
- Cookies should remain pale on top.
- Store in airtight container for up to 4 days.
- Flavor improves after a day or two.
- Can be frozen up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
