Best 3 Kossuth Kifli Hungarian Cakey Cookie Aka Half Moons Recipes
Kossuth kifli is a traditional Hungarian cake-like cookie that resembles a half-moon shape, and is often referred to as "Hungarian half-moon pastries". These delicious pastries are named after Lajos Kossuth, a renowned Hungarian revolutionary leader, and are believed to have originated in the 19th century. Kossuth kifli is a popular treat served on special occasions, particularly during Christmas and other festive gatherings, and are often enjoyed with a cup of coffee or tea. With their unique crescent shape and sweet, buttery flavor, Kossuth kifli have become beloved in Hungary and beyond.
Check out the recipes below so you can choose the best recipe for yourself!
HUNGARIAN KIFLI II
Make these on a dry day. The dough is sticky. They are delicious!
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 24
Number Of Ingredients 11
Steps:
- In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
- in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 262 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 104.5 mg, Sugar 10.3 g
KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)
Another one my grandmom used to make and no one has the recipe. After hours of searching the web, I finally found it (I didn't even know the name before!). This version is from Linda Paul, who won a Christmas cookie contest in Minneapolis with them.
Provided by Karen..
Categories Dessert
Time 1h
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour bottom and sides of a 9-by 13-inch cake pan.
- In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
- Add egg yolks, one at a time, and beat until fluffy.
- Add vanilla, lemon rind and lemon juice and beat to combine.
- Gradually add in baking powder and flour.
- In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
- Fold egg whites into batter.
- Gently spread batter into prepared pan.
- Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
- Remove to a wire rack.
- Cool until cake shrinks away from sides of pan (about 15 minutes).
- With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
- Remove from pan and repeat (you can eat the oval scraps;).
- Cool crescents completely and dust with powdered sugar.
- Store in a tightly covered container for up to 2 days.
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
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your kifli. Use fresh butter, eggs, and flour, and make sure your poppy seed filling is flavorful and aromatic.
- Chill the dough before baking: Chilling the dough will help the butter to solidify and prevent the kifli from spreading too much in the oven. This will result in a more flaky and tender pastry.
- Roll the dough out thinly: The thinner you roll out the dough, the flakier the kifli will be. However, be careful not to roll it out too thinly, or the kifli will be difficult to handle and may tear.
- Brush the kifli with egg wash before baking: Egg wash will give the kifli a golden brown color and a shiny glaze. You can also sprinkle the kifli with poppy seeds or sugar before baking for extra flavor and texture.
- Bake the kifli until they are golden brown: The baking time will vary depending on the size and thickness of your kifli. Keep an eye on them in the oven and remove them as soon as they are golden brown to prevent them from overbaking.
Conclusion:
Kossuth kifli are a delicious and festive Hungarian pastry that are perfect for any occasion. With their flaky dough, sweet poppy seed filling, and crescent shape, they are sure to be a hit with your family and friends. So next time you're looking for a special treat, be sure to try this traditional Hungarian recipe.
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