Kiflies

Kiflies Recipe from Hungary - Delicious Pastry with Walnuts

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 10-12 minutes | Servings: 85 kiflies

Introduction

Kiflies are a traditional Hungarian pastry that are typically served during the holiday season. These delicate crescent-shaped pastries are filled with a sweet walnut filling and dusted with powdered sugar. They are a labor of love to make, but the end result is well worth the effort.

History

Kiflies have been a staple in Hungarian households for generations. The recipe has been passed down from mother to daughter, with each family adding their own twist to the classic pastry. Kiflies are often served during Christmas and Easter, as well as other special occasions.

Ingredients

3 cups unsifted flour
0.5 cup + 2 tbsp sour cream
8 medium egg yolks
1 small lemon, grated rind (yellow part only)
0.5 tbsp sugar
0.5 lb (227 g) butter

Filling

1 lb (454 g) walnuts, shelled and ground fine
8 egg whites
1 lb (454 g) confectioners' sugar
1 small lemon, juice (about 2 tbsp)

How to prepare

Mix flour and butter until the mixture resembles cornmeal.
Beat together sour cream, egg yolks, lemon rind, and sugar. Add this mixture to the flour mixture.
Knead the dough until it becomes smooth and elastic. The dough should have a satiny appearance and should not stick to your hands. Knead for at least 20 minutes. The longer you knead, the flakier the final product will be. Do not skimp on kneading time.
Pinch off pieces of dough no larger than a walnut and shape them into balls.
Place the dough balls side by side in a cake pan, separating the layers with wax paper. This should yield about 85 balls.
Cover the cake pan tightly with aluminum foil and refrigerate overnight. The dough balls can also be frozen for up to 6 months. Freezing the dough seems to make it even more tender when baked. If frozen, thaw the dough balls in the refrigerator overnight, not at room temperature.
Remove 1 dozen balls from the refrigerator at a time.
If the dough is too warm or too cold, it will be difficult to roll out.
Roll each ball into a 4" circle. The circles should be very thin, almost like tissue paper. Use as little flour as possible to prevent the dough from sticking to the pastry board. It is recommended to make a mixture of 6 tbsp flour and 2 tbsp confectioners' sugar to sprinkle on the board.
Arrange the rolled-out circles of pastry on a large tray, slightly overlapping them to prevent sticking. Place waxed paper between the layers.
Refrigerate the tray with the circles of pastry to prevent the dough from becoming too soft. If the dough becomes too soft, the kieflies will not turn out attractive. It is easier to assemble if you roll out about 36 balls, fill them, and then bake.
All the balls can be rolled at once, but keep the pastry circles refrigerated until ready to fill.
Work with only as many circles as will fit on one cookie sheet at a time.
To assemble the kieflies, place a semi-heaping tablespoon of filling across the middle of each circle, leaving a small border around the edge.
Fold one-third of the dough over the filling, overlapping about halfway. Then fold the remaining one-third of the dough so that it overlaps the first one-third.
Be gentle when overlapping the filling to allow room for expansion during baking.
Shape the rolls into crescents using your thumbs and fingers.
When forming the crescents, the edges might curl up slightly. Do not try to smooth out the dough, as it needs room to expand and become flaky.
Always place the filled kieflies on a cool, ungreased cookie sheet. Bake no more than 1 sheet at a time.
Preheat the oven to 400°F (200°C), then reduce the heat to 375°F (191°C) and bake for 10 to 12 minutes, or until lightly browned.
While the kieflies are still warm, generously coat them with confectioners' sugar by sprinkling it through a small sieve or shaker.

Filling

Beat the egg whites until stiff peaks form.
Gradually beat in the confectioners' sugar and lemon juice.
Use a spatula to fold in the ground nuts until thoroughly blended.
If the filling seems a bit "weepy", add about 3 crushed graham crackers.

Variations

Instead of a walnut filling, try using a poppy seed filling for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm, spicy twist.
Drizzle melted chocolate over the baked kiflies for an extra indulgent treat.

Cooking Tips & Tricks

Be sure to knead the dough for at least 20 minutes to ensure a flaky final product.

- Rolling out the dough thinly is key to achieving the delicate texture of the kiflies.

- Refrigerating the dough overnight or freezing it for up to 6 months can help improve the tenderness of the pastry.

- When assembling the kiflies, be gentle with the dough to allow room for expansion during baking.

- Dusting the warm kiflies with powdered sugar adds a sweet finishing touch.

Serving Suggestions

Kiflies are best enjoyed with a cup of hot tea or coffee. They make a perfect addition to a holiday dessert spread or as a sweet treat for a special occasion.

Cooking Techniques

Kneading the dough until smooth and elastic is key to achieving the right texture for the kiflies.

- Rolling out the dough thinly and evenly will ensure that the pastries bake up flaky and delicate.

- Folding the dough over the filling to create crescent shapes requires a gentle touch to prevent the filling from leaking out.

Ingredient Substitutions

If you have a nut allergy, you can substitute the walnuts in the filling with ground almonds or hazelnuts.

- For a dairy-free version, you can use a plant-based sour cream and butter substitute in the dough.

Make Ahead Tips

You can prepare the dough for the kiflies ahead of time and refrigerate it overnight or freeze it for up to 6 months. This can help save time when you're ready to assemble and bake the pastries.

Presentation Ideas

Arrange the baked kiflies on a decorative platter and dust them generously with powdered sugar for a beautiful presentation. Serve them alongside fresh fruit or a dollop of whipped cream for an elegant dessert.

Pairing Recommendations

Kiflies pair well with a variety of beverages, including hot tea, coffee, or a glass of dessert wine. They also make a lovely accompaniment to a cheese platter or a bowl of fresh berries.

Storage and Reheating Instructions

Store any leftover kiflies in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of kiflies contains approximately 200 calories.

Carbohydrates

Each serving of kiflies contains approximately 20g of carbohydrates.

Fats

Each serving of kiflies contains approximately 10g of fats.

Proteins

Each serving of kiflies contains approximately 5g of proteins.

Vitamins and minerals

Kiflies are a good source of vitamin E, which is important for skin health and immune function. They also contain minerals such as magnesium and phosphorus.

Alergens

Kiflies contain nuts (walnuts) and eggs, which may be allergens for some individuals.

Summary

Kiflies are a delicious pastry that are relatively high in fats and carbohydrates. They are best enjoyed in moderation as a special treat.

Summary

Kiflies are a classic Hungarian pastry that are perfect for special occasions or holiday celebrations. With a delicate flaky crust and a sweet walnut filling, these crescent-shaped pastries are sure to impress your family and friends. Enjoy them with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Kiflies. It was a warm summer day, and I had just finished helping my neighbor Mrs. Johnson with her garden. As a thank you, she invited me into her kitchen and offered me a taste of these delicate, flaky pastries that she called Kiflies.

As soon as I took my first bite, I was hooked. The buttery, crisp pastry melted in my mouth, and the sweet apricot filling was the perfect complement. I begged Mrs. Johnson for the recipe, and she graciously agreed to share it with me.

Mrs. Johnson explained that Kiflies were a traditional Hungarian pastry that her grandmother used to make. She had learned the recipe from her, and now she was passing it on to me. I was thrilled at the prospect of recreating this delicious treat in my own kitchen.

The recipe itself was surprisingly simple, with just a few basic ingredients – flour, butter, sugar, eggs, and apricot jam. Mrs. Johnson showed me how to mix the dough until it was smooth and elastic, then roll it out thinly and cut it into squares. She spooned a dollop of apricot jam onto each square, then carefully rolled them up into crescent shapes.

As the Kiflies baked in the oven, the kitchen filled with the warm, comforting aroma of butter and apricot. I couldn't wait to taste the finished pastries, and when they emerged golden and flaky, I knew I had found a new favorite recipe.

I began making Kiflies regularly, bringing them to family gatherings and potlucks to share with friends. Everyone raved about the delicate pastries, and I felt a sense of pride knowing that I had learned to make something so delicious.

Over the years, I continued to perfect my Kiflies recipe, experimenting with different fillings like raspberry and poppy seed. Each batch was a labor of love, and I loved seeing the smiles on my family's faces as they enjoyed my homemade pastries.

As I shared the recipe with others, I found that everyone had their own twist on Kiflies. Some added a sprinkle of powdered sugar on top, while others drizzled them with a lemon glaze. Each variation was unique and delicious in its own way, and I loved hearing about the different ways people made Kiflies their own.

One day, I was visiting my friend Maria, who was from Hungary, and I mentioned that I had been making Kiflies. Her eyes lit up, and she exclaimed that she had grown up eating them in her grandmother's kitchen. She shared her family's recipe with me, which included a touch of almond extract in the dough for a subtle nutty flavor.

I was touched by Maria's generosity in sharing her family's recipe with me, and I couldn't wait to try it out. The next time I made Kiflies, I added a splash of almond extract to the dough, and the result was incredible. The subtle nuttiness added a new depth of flavor to the pastries, and I knew that Maria's recipe would become a new favorite in my collection.

As I continued to make Kiflies over the years, I realized that the recipe had become more than just a delicious treat – it was a connection to the past, a link to generations of women who had passed down this recipe from mother to daughter. Each time I rolled out the dough and spooned the filling onto the squares, I felt a sense of tradition and history in my hands.

Now, as I sit in my kitchen, surrounded by the comforting aroma of butter and apricot, I can't help but smile as I think back on the journey I have taken with this recipe for Kiflies. It has brought me closer to my neighbors, my friends, and my own family, and I am grateful for the memories and connections that it has given me.

And as I take a warm, flaky Kifli from the tray and savor the sweet apricot filling, I know that this recipe will always hold a special place in my heart. It is a reminder of the power of food to bring people together, to create memories, and to bridge the gap between generations. And for that, I am truly grateful.