HUNGARIAN KIFFLES
This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!
Provided by Rach
Categories World Cuisine Recipes European Eastern European Hungarian
Time 8h25m
Yield 36
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
- Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
- Bake in the preheated oven until light brown, 10 to 15 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g
MYRNA'S HUNGARIAN PECAN COOKIES
Provided by Food Network
Categories dessert
Yield About 4 dozen small cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
HUNGARIAN COOKIE TREASURES
This is an old-fashioned cookie, but it's more like a mini-pie in cookie form. The dough's slightly sweet but the sweetness mostly comes from the jam and powdered sugar. The jam's a little surprise inside the soft and chewy cookie. They're a little time-consuming to make, but are very tasty and would be tasty to include in a...
Provided by Donna Bardocz
Categories Cookies
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. With using a stand mixer, add the cream cheese, softened butter, and the 1 cup of granulated sugar. Mix on medium speed until well blended.
- 2. Add the flour one cup at a time, mixing until evenly incorporated. Remove dough from mixer and press it into a ball. Wrap in plastic and allow to rest in the refrigerator for 1 hour.
- 3. Preheat the oven to 375 degrees.
- 4. Sprinkle some powdered sugar on a smooth countertop or pastry board and roll dough out to approx 1/4 inch thick sheets. Cut the dough into 2-inch circles. Re-roll excess dough as needed.
- 5. Place 1 teaspoonful of jam or preserves in the center of circle.
- 6. Wet the cookie edges around the jam or preserves with your finger. Then place a second circle over the jam or preserves and firmly press down around the edges to encompass the jam or preserves. Take a fork and go all around the edge to seal jam or preserves in tightly (like you would for a pie crust). Repeat this process until you have used up all the dough.
- 7. Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes or until cookies begin to brown.
- 8. Remove from oven and place onto cookie rack.
- 9. If desired, dust cookies with powdered sugar.
- 10. These cookies keep well in the freezer for long-term storage. However, they should be stored in an airtight container in the refrigerator when completely cooled.
- 11. Enjoy! :-)
GRANDPA'S HUNGARIAN KOLACKY
These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)
Provided by bug lt
Categories Dessert
Time 38m
Yield 64 cookies
Number Of Ingredients 5
Steps:
- Combine butter and cream cheese completely, add flour and mix well.
- Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
- Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
- Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
- Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
- Lightly sift powdered sugar over cookies and serve.
HUNGARIAN ANGEL WING FRY COOKIES (CSOROGE)
These cookies are those wonderfully crispy, light as a feather fried dough cookies always made for Weddings. They look so beautiful when piled high in a pyramid on a cut crystal platter. These pastries would also be made for a Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It always left traces of powdered sugar on your upper lip, and sometimes on the tip of your nose.
Provided by montanamarti
Categories Dessert
Time 4m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
- Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
- Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
- If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
- With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
- Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
- Drain on paper towel.
- Sprinkle with sifted confectioners sugar.
HUNGARIAN COOKIES
This recipe has been passed down for generations throughout my family. It tends to be a rich holiday treat for us and we never fail to share it with others. After MANY requests for the recipe I have decided to make it my first RecipeZaar post. I hope you enjoy. As a side note, the jam can be any seedless variety, raspberry just happens to be my favorite. The dough is meant to be flaky so be certain not to over handle.
Provided by AudiWhoLuvs2Cook
Categories Bar Cookie
Time 1h5m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325.
- Grease the bottom and sides of a 9x9x2 cake pan and set aside.
- Cream the butter, sugar, and yolks.
- Fold in flour and walnuts.
- Divide the batter in half. Do not over handle the dough. One half will serve as the top layer and the other as the bottom.
- Take a piece of batter and gently flatten it using your fingers. You will see that the batter tends to make its own sections. Work with those. Place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. Do not worry about the dough not looking smooth in the pan, you will fix that in a minute.
- If you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.
- Take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.
- Spread a thin layer of jam over the dough. Do not make the layer thick, you are not making PB and J here.
- Use the final half of batter to make the top layer using the same technique as above.
- Place in the oven at 325 degrees for 30-45 minutes. At around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.
- Let cookies cool completely before cutting into small squares.
Nutrition Facts : Calories 117.7, Fat 6.5, SaturatedFat 3.4, Cholesterol 24.1, Sodium 38.3, Carbohydrate 14.2, Fiber 0.3, Sugar 7.8, Protein 1.2
More about "hungarian cookies recipes"
BEST CHRISTMAS COOKIES >> EASY TO MAKE HUNGARIAN …
From thesimpleparent.com
5/5 (2)Category Dessert
- In a separate bowl, whisk together the flour and salt. Add the flour mixture to the cream cheese mixture and beat to combine.
- Separate the dough into four equal parts and wrap each in plastic wrap. Press the dough into a disk and place it into the refrigerator to chill for at least two hours.
THE BEST HUNGARIAN COOKIES RECIPE - WEIGHT LOSS FOR …
From hbeardsley.com
26 TRADITIONAL HUNGARIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
20 CLASSIC HUNGARIAN RECIPES YOU NEED TO TRY | TASTE OF …
From tasteofhome.com
HUNGARIAN KIFFLES: OUR FAMILY RECIPE
From mygourmetconnection.com
12 HUNGARIAN COOKIES (SWEET & SAVORY) - CHEF'S PENCIL
From chefspencil.com
- Pogácsa. This is a staple piece of every party. The base of this round savoury cake is a yeasted dough that has to be prepared ahead to give it time to rise.
- Sajtos rúd (cheesy stick) As its name suggests, this other savoury favourite is a stick-shaped cookie, with cheese on top. The dough is crumbly and butter based.
- Sajtos roló (cheesy cream roll) There’s no stop to the cheese! This is another classic savoury pastry. The concept is similar to the Sicilian cannelloni, but the dough is puff pastry.
- Sajtos perec (pretzel) This is a typical savoury treat made from yeasted dough, and for every Hungarian brings back memories of markets, amusement parks and zoos, as these are the typical places where they sell them.
- Sörkifli (crescent-shaped pastry) If you go to any bakery in Hungary, you can see rolls, as well as crescent-shaped bread. The origin of the name comes from the Austrians.
- Linzer. This simple, but delicious cookie was created in Ruszwurm, the oldest patisserie of Hungary (it still exists in the area of the Castle of Buda).
- Isler. The name of the cookie comes from Bad Ischl, a small holiday town in Austria, where Franz Joseph got engaged to Elizabeth. Legend says it was created for his honor; however, the truth is that it was born 100 years later.
- Hókifli (snow kifli) The kifli is back in a sweet form. This is a very common party treat, a sugar-coated (hence the name) crumbly, crescent-shaped cookie, made from the same dough as linzer.
- Néro teasütemény (nero cookie) This was a very popular cookie when someone was expecting guests for a tea party. In Hungarian, it is literally called a tea-cookie.
- Mézeskalács (ginger bread) Hungarian ginger bread has German origins, but it became an important craft with time. Gingerbread masters had their own cutters.
APRICOT KOLACHES - AN HUNGARIAN CHRISTMAS COOKIE - CHEF LINDSEY …
From cheflindseyfarr.com
HUNGARIAN KIFFLE COOKIES RECIPE - COOK.ME RECIPES
From cook.me
THE 25 BEST HUNGARIAN RECIPES - GYPSYPLATE
From gypsyplate.com
HUNGARIAN CSOREGE COOKIES · DESSERTS · OUTPOST NATURAL FOODS
From outpost.coop
HUNGARIAN CHRISTMAS COOKIE RECIPES - DAILY NEWS HUNGARY
From dailynewshungary.com
HUNGARIAN RECIPES
From allrecipes.com
HUNGARIAN BUTTERHORN COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HUNGARIAN KIFLI COOKIES – MILDLY MEANDERING
From mildlymeandering.com
38 BEST TRADITIONAL HUNGARIAN RECIPES - IZZYCOOKING
From izzycooking.com
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