Best 5 Kossuth Kifli Hungarian Cakey Cookie Aka Half Moons Recipes
**Kossuth kifli** is a traditional Hungarian pastry named after Lajos Kossuth, a national hero of Hungary. These delightful treats are also known as "Hungarian cakey cookies" or "half-moons" due to their distinct crescent shape. This article presents a delightful collection of 3 Kossuth kifli recipes, each offering a unique variation on this classic confection.
The first recipe introduces the **Original Kossuth Kifli**, a timeless classic with a flaky pastry crust and a sweet, nutty filling made from walnuts, sugar, and spices. The second recipe, **Kossuth Kifli with Poppy Seed Filling**, adds a delightful twist with a creamy poppy seed filling, while the third recipe, **Kossuth Kifli with Apricot Jam**, brings a fruity and tangy flavor with a filling of apricot jam. Whether you prefer the classic walnut filling or crave the unique flavors of poppy seeds or apricots, these recipes offer something for every taste.
HUNGARIAN KIFLI (CHRISTMAS COOKIES) WITH DATES
I woke up a few mornings ago thinking about a special Christmas cookie we used to make using my Hungarian grandmother's recipe. I could remember the cookie, but not the name. Thanks to Facebook (who knew a friend in Cabo had a friend in Hungary!) I got the name but an internet search didn't come up with something exactly like I remembered. I took the closest, which used raisins, and came up with this which is EXACTLY as I remembered, but much easier. NOTE: if you like the filling you might want to make about 1.3 times the amount to overstuff your Kifli. If there's any left over roll it into balls, cover with sugar and call it a truffle. Hope someone out there enjoys this!
Provided by Carol in Cabo
Categories Dessert
Time 1h20m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- For the dough: mix butter, cream cheese and flour in food processor. Split into two balls, wrap in plastic wrap and refrigerate overnight.
- For the filling: Mix all ingredients in food processor, let stand at room temperature.
- Preheat oven to 350 degrees. Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares. Put about one teaspoon filling onto each square. Roll diagonally, then crimp in the middle to make a crescent. Place on ungreased cookie sheet and bake for 20 minutes or until golden. Sprinkle with powdered sugar as soon as removed from oven.
- All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
- Enjoy!
Nutrition Facts : Calories 923.3, Fat 70.6, SaturatedFat 30.1, Cholesterol 122.9, Sodium 331.4, Carbohydrate 68.6, Fiber 7, Sugar 28.5, Protein 11.7
MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP
Traditional Hungarian Christmas cookies or just nice for breakfast in the morning with coffee. The filling can also be used for kolach. These are very good, but fairly labor intensive. We usually make these over two days, making the dough up the first day and refrigerating overnight, then assembling and baking the next day. We also usually have one person roll them out while 2 or 3 people finish assembling them, so it goes much faster.
Provided by littleturtle
Categories Breakfast
Time 3h45m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and egg yolks; add sour cream and extract.
- Mix in flour; mix until smooth.
- Gather dough into a ball.
- Turn out onto lightly floured surface.
- With palms of hands, shape dough into a smooth roll.
- Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
- Roll each piece into a ball (about the size of a walnut).
- Can be refrigerated overnight at this point.
- In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
- Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
- Remove from heat and cool.
- Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
- Preheat oven to 350°F.
- Lightly sprinkle work surface with flour or powdered sugar.
- Roll one dough ball out at a time into a circle 1/16-inch thick.
- Place 1-2 teaspoons of filling in the middle of each circle.
- Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
- Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
- In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
- Bake until lightly browned 10-15 minutes; remove to cooling racks.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 162.2, Fat 10.6, SaturatedFat 4.5, Cholesterol 32.2, Sodium 19.5, Carbohydrate 14.9, Fiber 1.1, Sugar 7.8, Protein 2.8
KIFLIS
This is a recipe we got from an American Girl book. It is best served as a breakfast pastry or dessert. The original recipe calls for the crescents to be filled with jam, but we liked them better with a combination of butter, cinnamon and brown sugar.
Provided by schroomie
Categories Breakfast
Time 45m
Yield 24 crescents (approx), 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the butter, cream cheese, salt, and sour cream.
- Stir in the flour.
- On a floured surface, kneed the dough with your hands until it's smooth.
- Chill the dough in the refrigerator for three hours.
- Place chilled dough on a lightly floured countertop.
- Using a rolling pin, roll the dough thin (about 1/8").
- With a table knife, cut the dough into 3" squares.
- Spread one corner of each square with the filling mixture.
- Starting in that corner, roll up each square, then curve in the ends to form a crescent.
- Place on cookie sheet and bake at 350 for 15-20 minutes, or until edges are beginning to turn golden.
Nutrition Facts : Calories 166.6, Fat 12.2, SaturatedFat 7.7, Cholesterol 33.7, Sodium 98.7, Carbohydrate 12.8, Fiber 0.3, Sugar 4.5, Protein 1.9
KIFLI (CRESCENT COOKIES)
Delicious crescent shaped cookies. Hungarian cookies. Very Good and you can use any kind of jam or preserves as the filling.
Provided by Midnite706
Categories Dessert
Time 15m
Yield 32 COOKIES, 16 serving(s)
Number Of Ingredients 11
Steps:
- DOUGH:
- Blend flour and butter thoroughly using a pastry blender if desired.
- Add egg yolks and yeast cake which has been dissolved in cream.
- Add sugar and vanilla.
- Chill dough if it is too soft to roll out easily.
- Divide into 2 parts and roll each into a 12-inch circle or larger. Cut into 16 or more pie-shaped pieces.
- Place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up.
- Place on greased baking sheet, point underneath. Let stand for 20 minutes.
- Brush top of crescents with beaten egg.
- Bake at 350°F for 15 to 18 minutes or until light brown on bottom.
- FILLING:.
- Mix all ingredients listed for filling together, mixing well.
NORTH CROATIAN VANILLA COOKIES ("VANILA-KIFLI")
This is traditional Croatian cookie. There's no Easter or Christmas feast without these cookies. This is one of the recipes, maybe lighter one, because instead of walnut you use hazel-nut.
Provided by nitko
Categories Dessert
Time 45m
Yield 40 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter and sugar, vanilla sugar, yolks, baking powder and flour. Mix grounded hazel-nuts. Make dough.
- Make long "sausages" out of dough, cut it into small 2 inch pieces and shape "young moon shape" thick as a little finger.
- Bake about15 min on 150C (depends how thick they are) , but be careful, it burns easily.
Nutrition Facts : Calories 318.4, Fat 21.9, SaturatedFat 9.4, Cholesterol 77.1, Sodium 130.7, Carbohydrate 27.6, Fiber 1.7, Sugar 10.2, Protein 4.7
Tips:
- Use cold butter: Cold butter will help to create a flaky dough. If your butter is too warm, it will make the dough greasy and difficult to work with.
- Work the dough quickly: The more you work the dough, the tougher it will become. Work the dough just until it comes together, then stop.
- Chill the dough before baking: Chilling the dough will help to firm it up and make it easier to shape. You can chill the dough for up to 2 hours before baking.
- Bake the cookies until they are golden brown: The cookies should be baked until they are golden brown on the edges. If you overbake them, they will become dry and crumbly.
Conclusion:
Kossuth kifli is a delicious and versatile cookie that can be enjoyed by people of all ages. Whether you serve them plain, filled with jam, or topped with powdered sugar, these cookies are sure to be a hit. With a little practice, you can easily make these cookies at home. So next time you're looking for a sweet treat, give Kossuth kifli a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
