Delicious Hungarian Kiflies Recipe
Category: Dessert
Keywords: Cookie & Brownie, Hungarian, European, < 15 Mins, Refrigerator
Rating: ⭐⭐⭐⭐⭐ (4.5/5)
Reviews: 6
Calories per Serving: 100.5
Fat Content: 6.4g
Saturated Fat Content: 2g
Cholesterol Content: 24.1mg
Sodium Content: 22.2mg
Carbohydrate Content: 9.8g
Fiber Content: 0.5g
Sugar Content: 5.5g
Protein Content: 1.9g
Yield: 85 Kiflies
Introduction:
Erma Gassensmith, inspired by her Hungarian heritage, shares a cherished family recipe for Kiflies—delicate pastry crescents filled with a luscious walnut filling. Passed down from her mother who immigrated from Hungary, Erma emphasizes the importance of handling the dough with care for the perfect tender result. These Kiflies are not just cookies; they are a delightful journey into Hungarian culinary tradition.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Unsifted flour |
| 1/2 cup | Sour cream |
| 8 | Walnuts |
| 1/2 cup | Butter |
| 1/2 | Lemon (rind of) |
| 1 | Egg |
| 8 | Confectioners’ sugar |
| 1 | Lemon |
Instructions:
-
Prepare the Dough:
- In a bowl, mix unsifted flour and butter until the mixture resembles cornmeal.
- In another bowl, beat together sour cream, egg yolks, lemon rind, and sugar. Add this to the flour mixture.
- Knead the dough until smooth and elastic, ensuring a satiny appearance. This process should take at least 20 minutes for a flakier result. Do not compromise on kneading time.
-
Shape and Chill:
- Pinch off walnut-sized pieces of dough and form them into balls. Place the balls in a cake pan with layers separated by wax paper, yielding around 85 balls.
- Cover tightly with aluminum foil and refrigerate overnight. You can freeze the dough balls for up to 6 months, enhancing tenderness upon baking.
-
Rolling and Filling:
- Remove a dozen balls at a time from the refrigerator. Roll each ball into a tissue-thin 4″ circle, using a mixture of 6 tablespoons flour and 2 tablespoons confectioners’ sugar to prevent sticking.
- Lay out circles on a tray, barely overlapping, and refrigerate periodically to maintain dough consistency.
-
Assembling Kiflies:
- To assemble, place a generous tablespoon of filling across the middle of each circle, leaving a margin around the edges.
- Gently fold the dough in thirds, creating a crescent shape. Allow for room for the filling to expand during baking.
- Place filled Kiflies on a cool, ungreased sheet and bake at 375 degrees for 10-12 minutes or until lightly browned.
-
Finishing Touch:
- While the Kiflies are still warm, generously coat them with confectioners’ sugar by sifting it through a small sieve or shaker.
-
Prepare the Filling:
- For the filling, beat egg whites until stiff peaks form. Gradually beat in confectioners’ sugar and lemon juice. Fold in ground nuts until thoroughly blended. Add crushed graham crackers if the filling seems “weepy.”
-
Storage and Serving:
- Kiflies will keep up to a week if stored in a cool spot. Do not cover tightly.
- These Kiflies freeze beautifully and can be thawed at room temperature (uncovered) in about 3 hours. Freshen them up with confectioners’ sugar before serving.
Note from Erma Gassensmith:
“The trick to making beautiful, tender Kiflies is to handle the dough as little and as gently as possible. Bake them as soon as you fill a batch to prevent the dough from becoming warm and limp. If the dough feels warm, refrigerate for 15 minutes before baking. Enjoy these delightful treats that capture the essence of Hungarian tradition and my family’s culinary heritage!” 🌰🍋✨
