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Hungarian Kifli

  •  4.2 stars stars based on 23 reviews
  •   90% would make this again
  • Review this recipe  Read reviews
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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.

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Reviews of Hungarian Kifli:

1-5 of 23 reviews   Next >>

  irene  Dec 14, 2010
Would make this again.
whomever wrote the recipe forgot to mention that you have to beat the egg whites til still, add sugar and a little cinnamon. I don't use water in this mix . 5 stars

  Carol Closson in Stockholm, Sasktachewan Canada  Dec 2, 2010
Would make this again.
We have made them with ground white poppy seeds mixed with sugar a warm water to make a stiff paste. They are the BEST! 5 stars

  Orcsabet in Gloucester  Dec 29, 2009
Would not make this again.
Terrible recipe. It wasn't sweet enough and looked bad. The problem is the recipe for the filling - the second time I made it, I added a lot of brown and regular sugar to it and it still didn't come out tasting good. Kifli might be delicious but this recipe doesn't yield that result. 1 star

  gary in middletown ct.  Dec 13, 2008
Would make this again.
my grandmom also masterd these mouth melting kifflies of coures apricot , now i have been making these also for christmas hours of labor well worth it , 14 00 dollars per 24 , home made will always be better then the bakerys out there , , no they are not italian cookies like some people think , hungarian , all the way . enjoy . 5 stars

  san antonio,tx in san antonio, tx  Nov 12, 2008
Would make this again.
I will make these cookies again, I tried out the recipe last x-mas with my granddaughter, what fun & yummy, I will try this season the creme cheese version. 5 stars

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