For best results, make sure your cream cheese and butter are softened to room temperature before creaming them together. Chilling the dough is crucial for easy handling and prevents the kifli from spreading too much during baking. Be careful not to overbake the kifli, as they can become dry. They should be lightly golden brown. The walnut meringue filling can be made ahead of time and stored in the refrigerator until ready to use. These kifli are best enjoyed within a few days of baking.
Hungarian Kifli
-
PREP TIME45 mins
-
COOK TIME10 mins
-
TOTAL TIME9 hrs 55 mins
-
SERVING24 People
-
VIEWS42
Delicate and buttery, these crescent-shaped cookies are filled with a sweet walnut meringue, creating a melt-in-your-mouth treat that's perfect for any occasion. A truly special confection!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate22 g
-
Cholesterol58 mg
-
Fiber1 g
-
Protein5 g
-
Saturated Fat8 g
-
Sodium105 mg
-
Sugar10 g
-
Fat18 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a medium bowl, cream together the softened cream cheese and butter until light and fluffy. (5 minutes)
02 Step
Recipe View Beat in the egg yolks and vanilla extract until well combined. (2 minutes)
03 Step
Recipe View In a separate bowl, whisk together the flour, salt, and baking powder. (1 minute)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be sticky. (3 minutes)
05 Step
Recipe View Divide the dough into 5 equal portions. Wrap each portion tightly in plastic wrap and refrigerate overnight, or for at least 8 hours. (8 hours)
06 Step
Recipe View In a clean, dry medium bowl, beat the egg whites with an electric mixer until soft peaks form. (3 minutes)
07 Step
Recipe View Gradually add the granulated sugar, beating until stiff, glossy peaks form. (4 minutes)
08 Step
Recipe View Gently fold in the ground walnuts until evenly distributed. (2 minutes)
09 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
10 Step
Recipe View On a lightly floured surface, roll out one portion of the chilled dough into a thin circle, about 1/8 inch thick. (5 minutes)
11 Step
Recipe View Cut the circle into 12 equal wedges. (2 minutes)
12 Step
Recipe View Place about 1/2 teaspoon of the walnut meringue filling at the wide end of each wedge. (5 minutes)
13 Step
Recipe View Roll up each wedge from the wide end to the point, forming a crescent shape. (5 minutes)
14 Step
Recipe View Place the kifli on the prepared baking sheets, leaving some space between each cookie. (3 minutes)
15 Step
Recipe View Refrigerate the kifli for 30 minutes to help them hold their shape during baking. (30 minutes)
16 Step
Recipe View Bake in the preheated oven for 10-12 minutes, or until lightly golden brown. (10-12 minutes)
17 Step
Recipe View Let the kifli cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)
18 Step
Recipe View Once cooled, dust generously with confectioners' sugar before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Liliane Gleason
Mar 5, 2025I had trouble rolling out the dough thinly enough, but they still tasted amazing. Next time, I'll try rolling it out between two sheets of parchment paper.
Percival Schaden
Dec 29, 2024These were so much easier to make than I thought they would be! The dough was a little sticky, but chilling it overnight really helped. They were a huge hit at my holiday party!
Amara Botsford
Dec 4, 2024My kifli spread out a bit during baking, but I think that was because I didn't chill them for long enough before baking. They still tasted great, though! Thanks for the recipe!
Josue Stiedemann
Nov 27, 2024The walnut filling is absolutely divine! I added a pinch of cinnamon to the filling for a little extra warmth and spice. Will definitely make again!