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Hungarian Nut Foldovers (Kiffles)

Hungarian Nut Foldovers (Kiffles)

Hungarian Nut Foldovers (Kiffles)

Hungarian Nut Foldovers (Kiffles)
4.7 rating based on 12,345 ratings
4.7/5 (7)
Course: Filled Cookies, Rolled CookiesCuisine: HungaryDifficulty: Medium



Crescents made with a cream cheese dough filled with a sweet walnut filling.


  • For the dough:
  • 1 pound butter, softened

  • 2 (8-ounce) packages cream cheese, softened

  • 4 cups all-purpose flour

  • powdered sugar for rolling

  • For the filling:
  • 1 pound finely ground walnuts

  • 1 tablespoon melted butter

  • 1-3/4 cup granulated sugar

  • 1/2 cup warm milk

  • 1 tablespoon vanilla extract

  • Glaze and garnish:
  • 1 large egg, beaten well

  • powdered sugar for garnish


  • Make the dough:
  • Beat together butter and cream cheese. Stir in flour to make a smooth dough. Divide dough into three equal portions, wrap in plastic wrap and refrigerate overnight.
  • Make the filling:
  • For the filling, mix together walnuts, butter, granulated sugar, milk and vanilla.
  • Assemble the Kiffles:
  • Roll dough out a bit thinner than 1/4-inch on a board sprinkled with powdered sugar (not flour) and cut into 3″ squares. Pre-heat oven to 350 F. Place one teaspoon of nut filling on each square and fold over opposite corners to make a triangle. Brush triangles lightly with beaten egg to glaze and bake until golden (about 15 minutes). When cool, dust with additional powdered sugar.