Hungarian Kifli I

Name: Hungarian Kifli I
Yield: 6 dozen
Ingredients: 1 cup butter, softened; 1 cup cottage cheese, creamed; 2 cups all-purpose flour; 2 egg whites; 2 cups chopped walnuts; ½ cup water; 2 tablespoons ground cinnamon

Rating: 3.89 stars

9 Ratings
6 Reviews

These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort.

By Laurie

Recipe Summary

Servings:

Yield:

6 dozen

Nutrition Info

Ingredients

Original recipe yields 36 servings

The ingredient list now reflects the servings specified

1 cup butter, softened
1 cup cottage cheese, creamed
2 cups all-purpose flour
2 egg whites
2 cups chopped walnuts
½ cup water
2 tablespoons ground cinnamon

Directions

Step 1

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball.

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Step 2

Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.
Step 3

Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.
Step 4

To Make Filling: Combine egg whites, nuts, water, and ground cinammon. Mix well and set aside.
Step 5

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.
Step 6

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).
Step 7

Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Nutrition Facts

Per Serving:

121.3 calories; 2.8 g protein; 6.7 g carbohydrates; 14.5 mg cholesterol; 65 mg sodium. Full Nutrition

Reviews (6)

Most helpful positive review

DREDOFSU

06/03/2005

Don't add sugar to the filling in this recipe! Traditionally Hungarian Kifli is seved dusted with powdered sugar or served with a small bowl of powdered sugar on the side to dip into. Allowing each person to create their own desired sweetness...just a tip. Read More

Helpful

(22)

Most helpful critical review

ELVISMOMMY

08/29/2002

Although I liked this recipe I think that next time I will add sugar to the nut mixture. It was VERY bland tasting. I would recommend adding sugar to when you add cinnamon and possibly sprinkling with sugar before baking if you are interested in anything remotely sweet. Read More

Helpful

(5)

9 Ratings

5 star values: 4
4 star values: 2
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DREDOFSU

06/03/2005

Helpful

(22)

DREDOFSU

06/03/2005

Helpful

(22)

Katheen D.

11/17/2008

I agree with the poster below... DO NOT add sugar to the filling. It's not suppossed to be an overly sweet cookie as to why it is dusted with powdered sugar. This is probalby the closest to my grandmother's recipe but as any good Hungarian knows every family had thier own small spin on things. You can also add prune preserve or apricot preserve as a filling if walnuts are not your thing (or there is an allergy). Read More

Helpful

(9)

RAVRAM

08/29/2002

Great cookies.....but I agree with the reviewer below. You need to add at LEAST a 1/2 cup (or 1 cup) of sugar to make them taste good. Also what I do is roll or sprinkle them with powdered sugar when still slightly warm. Maybe they are for diabetics I dunno.....These have been part of my holiday cookie tray for 2 years now..... Read More

Helpful

(8)

Ally M.

01/02/2006

This turned out really well. I couldn't stop eating them. My Gran used to put sugar in the dough but I did not. I did put two pitted prunes in each one instead of the nuts and they were great. Gran used to make them with lekvar that she made. The prunes tasted the same. I accidentally let the dough sit for a week in the fridge. It actually puffed! I would use this dough for a pot pie and I will try it. Superior! Read More

Helpful

(7)

ELVISMOMMY

08/29/2002

Helpful

(5)

4CATSANDAHUBBY

12/03/2005

Not bad a much lighter version of the Kifli recipe my great grandmother brought over from Hungry. Read More

Helpful

(3)

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Nutritional Information

Hungarian Kifli I

Servings Per Recipe: 36
Calories: 121.3

% Daily Value *

protein: 6 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 15 %

saturated fat: 19 %

cholesterol: 5 %

vitamin a iu: 3 %

niacin equivalents: 8 %

vitamin b6: 3 %

vitamin c:

folate: 5 %

calcium: 2 %

iron: 3 %

magnesium: 5 %

potassium: 1 %

sodium: 3 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Hungarian Kifli I

1 of 6

All Reviews

DREDOFSU

06/03/2005

Helpful

(22)

DREDOFSU

06/03/2005

Helpful

(22)

Katheen D.

11/17/2008

Helpful

(9)

RAVRAM

08/29/2002

Helpful

(8)

Ally M.

01/02/2006

Helpful

(7)

ELVISMOMMY

08/29/2002

Helpful

(5)

4CATSANDAHUBBY

12/03/2005

Not bad a much lighter version of the Kifli recipe my great grandmother brought over from Hungry.

Helpful

(3)

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Hungarian Kifli I

Ingredients

Directions

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Hungarian Kifli I

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Hungarian Kifli I

Ingredients

Directions

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Hungarian Kifli I