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Hungarian Kifli

1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add
flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Note: These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort. Some recipes use sour cream instead of cottage cheese the consistency is the same with the cookie and it all tastes just as delicious.

Reviews of Hungarian Kifli:

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6-15 of 21 reviews   << Previous - Next >>

  A cookie baker in houston texas  Dec 5, 2007
Would make this again.
this is a rec. that my grandmother and my mother used in the old county where they were born thank you five stars

  A cookie baker in houston texas  Dec 2, 2007
Would make this again.
this is my grandmother and my mother favorite Hungarian rec. from the old county where they were born . five stars

  A cookie baker in New Jersey  Dec 12, 2006
Would make this again.
I love this recipe. I make it often. My Father is Hungarian, and his comment is that they are not the correct shape. These are too small to turn into crescents. Instead of 24 pieces per round, a more authentic proportion would be 12 or even, dare I say 8 per round! The taste cannot be beat! I always get thumbs up for taste from Hungarians. four stars

  Nancy  Dec 12, 2006
Would make this again.
This was good, but it was better rolled in powdered sugar since there is no sugar in the recipe. four stars

  Michelle in Morganton, NC  Dec 10, 2006
Would not make this again.
My grandmotherwas from Lithuania and these are nowhere even close to the Hungarian Kiflis that she made. the recipe she passed down is more like thebaker from Canada's' recipe. one star

  Suzette in Kentucky  Aug 7, 2006
Would make this again.
The only thing missing from this recipe is the confectioner sugar sprinkled on top after they are baked. That is how my Hungarian Grandmother taught me. two stars

  A cookie baker in Canada  Jan 18, 2005
Would make this again.
These are NOT KIFLI's in the Hungarian meaning.
Kifis are crescent-shaped pasteries about the size of a small sausage in the shape of a crescent moon, filled with either walnut or poppyseed mixtures. one star

  Diana Shimkus in San Diego  Dec 22, 2004
Would make this again.
I learned to make kiflis from my Hungarian grandmother in the seventies. She used a raised dough made with yeast and made her filling with honey, sugar, walnuts and chopped ruby or golden raisins which makes the simple dough and the sweet honey raisin flavor exceptional. I have four men in my house who don't like sweets and they love this recipe. It is our family's favorite Christmas cookie. Grandma would be proud. five stars

  A cookie baker in Washington, DC  Nov 10, 2004
Would not make this again.
I actually thought they tasted rather heavy and doughy - not much taste at all. I did use sour cream. When rolled in sugar they were somewhat better, but I think they need some more sweetness - I don't know, they were lacking something. two stars

  Mary in Pinole, CA  Dec 10, 2003
Would make this again.
My aunt taught me to make these cookies when I was in my teens. She rolls the cookies in granulated sugar prior to baking on greased pans or on parchment paper (easiest). With the sugar you have to take care not to burn the cookies and also need to remove them from pans before they stick. The parchment paper is a lifesaver. I make these cookies every Christmas, they are my favorite. five stars

Recipe Info

four point three stars
94% would make this again


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