I don’t know if you have ever tried Hungarian Kifli cookies, they are so rich, flaky and filled with ground walnuts or poppyseed mixture (in case you have a nut allergy) …ah! just melting in your mouth. I love everything about this recipe! The stories that go along with it, the old way of doing it…everything
Hungarian cookies. Very Good and you can use any kind of jam or preserves as the filling." 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.
Place Kifli on baking sheets; brush with the beaten egg. Bake for 10 minutes or until cookies are golden brown. Remove from the baking sheet. Fill the bottom of a pie plata with confectioners' sugar. Roll Kifli in the sugar. Let cool on wire racks. Repeat steps with the remaining three quarters of dough.
These little rolled bundles of sweet buttery dough hold a rich nutty filling that screams holiday spirit. There’s only one problem with kifli cookies… they are not the easiest cookies to make, nor the quickest.