Have a very merry Christmas . In a large mixing bowl, combine flour and butter, cutting together with either two knives or a pastry … Will hurt to leave the pastry in the frigid overnight, These looked gorgeous in your photos but did not work out for me at all. Whether they were filled with the walnut filling or homemade prune butter, they were a must have. Right off the bat, I do not like walnuts in pounds, I LIKE cups! You can also freeze extra filling for later in the year Happy baking! We also used a ravioli cutter to cut them. Nana grew up in Bethlehem, Pennsylvania, and for family history purposes, I really wish I could figure out who taught Nana to make kifli, beigli and palacsinta–her much-older stepsister (from Alsoor in Burgenland) or the lady Nana was sent to live with when her mother died, who came from Oroszlany. I hope you give them a try! My grandparents came from Hungary. Then add more as needed. I love all the comments on this recipe; there are as many variations as there are families, and probably all are delicious! I loved reading all of the reviews and comments which made this even more special! They are small and yes, sweet. I’ve got to get this recipe down and passed on in memory of my grandma. If you have doubts, you could always chill before you bake them. I will warn you that it won’t be as divine. Have used one for over 60 years. I love finding recipes from my heritage ! And it was called Dios Kifli. “Hungarian Cookies Nut Crescents” was “Recipe for the Day” on Marjorie Mariner’s “Kitchen Corner.” The guest was Margaret Hertok. But I am certainly going to put it on my to make list! Same with the kolaches. Hi Will! Merry Christmas! I would like to make these tomorrow….why the boiled milk and how long to boil?? I used ½ teaspoon. They are 85 calories each. They will be puffed and matte when they are done. I see no reason why not! Hi Anne! Aww Paula! I attribute that to a combination of those being rolled extra thin, and the dough too warm. We never used it for Kifli and my recipe came over on the boat with my grandmother who was born in the 1800’s and the recipe came from HER mother. The crust to filling ratio gives a different taste. Shape 2 teaspoons filling into a small log about 2 in. Divide the dough into 4 equal parts and flatten each to ¾” thick. She used a generous tablespoon of filling into the thinnest pastry imaginable. Happy baking! If memory serves, I heated mine up in the microwave. What a touching comment. My last 6 or 8 cookies made actually melted while baking. Thank you. I would stress about it too much. Thank you for this recipe. I’m excited that someone said you could fill these with something other than walnuts (I hate walnuts with a passion — it goes back to great-grandma and her monstrously huge walnut trees). cottage cheese I wet about 2-3 at a time. The melted butter is that a filling ingredient or brushed on the rolls, it doesn’t say , just want to make sure it is a filling ingredient? Note: You can make the filling ahead of time and freeze it until you are ready to use it. I’m borderline obsessed! Should I start over and use finely chopped? i love traditional cookies. THank you! Our recipe is basically the same. They are firmly a tradition in my family also! INGREDIENTS Nutrition. I didn’t roll the dough quite thin enough the first time, but they were still oh so fine!. Your descendants might tho. These cookies were a tradition in our home during the holidays.Growing up in Romania, with a Hungarian family, they were a staple. square about 1/8 in. Make dough: in a large bowl, place the flour and the butter. I put the seam down, and no issues breaking. 638. + chilling Bake: 10 min./batch + cooling. And I pinched the heck out of them to stay shut. I make a Polish version of your cookie. Sounds delicious! I make them but they are never as pretty as hers were. My Czech hubby will surely love them. Hungarian kifli cookies for the holidays. But I can see evaporated milk working well. It makes the next batch so fast. I just used a bag that was 8oz walnuts. She would makes hundreds of them to share with family and friends. Hungarian Linzerteig Cookies Hungarian Nut Nugget Cookies Kalachki Kipfels or Horseshoes (Grandma Jerger's Kipfels) Sonya Henne Cookies Spice Cookie (Mushkazone) Fillings For Kipfels And Cookies. Also the cookie may be filled with preserves, I like raspberry the best. Repeat with all remaining dough. No Place Like Home blog hop where other bloggers share their holiday cookie recipes. This week when I found out that a friend, and lover of Hungarian treats, needed a good old-fashioned sugar pick me up, I jumped at the opportunity to bake him something close to his heart. I am still blown away how many people have memories making these types of cookies! Her dough was made with a pound of butter, a dozen egg yolks, half pint of heavy cream and a pinch of salt. Can you make the dough in advance and keep in refrigerator for a couple days prior to making the rolls? Thanks! There is never just one recipe for any particular dessert, so, obviously, it is normal that your grandmother’s recipe is different than this one. I love that, Lynn! We never used cream cheese, and I am wondering how they made cream cheese in the 1800’s and earlier? Those sound delightful! This was my Hungarian grandmother’s recipe, passed down to my mother and her siblings, then to us grandkids! For all of you who left comments sharing family memories all I can say is thank you! Thank you. My husband and his brother also have very fond memories around these walnut rolls, so these and the apricot kolaches have a special place in our household! I prefer to make the Patko version, much less work (Google it). Can’t wait to try these!!! I found this on Pinterest. I just came upon this sight. Receive all updates delivered directly to your email inbox. Hi Cathleen, What a heartwarming comment. That is such a lovely gift idea, Jeanene! Happy baking! I think I’m going to try this with strawberry jam. Don’t you love how these things work out! From shop marmargourmet. I found several recipes on your website to incorporate in my this year’s very special Christmas baking and at the end they all are “just” traditional Jewish recipes, because it was very frequently the Jewish community that owned small businesses, especially bakeries. I’m so glad you enjoyed them! Happy baking! They make me smile every time. They will love it!!! We were a military family in more than name. Absolutely one of my favorite recipes. I love Hungarian cooking – I’m not Hungarian but it is such comfort food. You can look forward to more Hungarian heirloom delicacies. 350-375? She made these often and it was something I asked for when it was my birthday. Wrap in plastic wrap and refrigerate until hard, at least 2 hours. I am so glad to have brought you and your family joy during the holidays! Wrap and refrigerate 1 hour or until firm enough to roll. Merry Christmas! They are waaay too special for that. Reduce the speed of the mixer and slowly add in the flour. I only used 1/4 cup milk and the filling was quite thick. Place a heaping teaspoon of the walnut filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together. Thank you so much for sharing with me and also carrying on the traditions. Had a few cracks, but golden brown and done nicely. Happy Holidays to you. Now I make them for my own family. I am sure he will love them. We continue to cook and bake like she did. I wanted to make for my daughters wedding but wanted to bake fresh that week. U really only need to get the milk warm because it makes mixing the nut filling ingredients a little easier to mix well. The dough is almost the same, but the filling doesn’t have butter, or milk. Divide dough into 3 portions. Happy baking! But that is definitely the risk of not writing it down. However I had a lot of trouble with them unrolling and opening up during baking. YOu are most welcome! My grandmother didn’t speak English but for a few words as we lived in a Hungarian community. Merry Christmas to you too! Her cakes , cookies and spaetzile were incredible; her goulash to die for. It took several tries around Christmastime to recreate these Walnut Rolls the way that my Husband remembers his Grandmother’s tasting, but I am happy to report that I have finally nailed it. I know she cooked with lard and I’m sure that made a big difference in the pastry. Add nuts and vanilla. Great recipe; I’ve used it since discovery. Submitted by Elizabeth Glasgow. Then I picked out the bigger pieces (more than 1/8″) and chopped them again. First I’ve found that matches my 30 year old memories (at least that long since I last made them). Hence we always called them Polish Pastry Bananas. After trying several recipes without success, I found this recipe! Certainly scraps to be later used, and other “disks” of dough need to be kept in the fridge as long as possible. Add flour slowly. I’d never throw food out because it didn’t look pretty. 375 is good I am so happy to hear this recipe will because part of your family favorites! butter. That seems to be a common problem. The second time I made them I used the filling from the freezer and those didn’t spill out at all. My mother fixed these for me every christmas…when she died a year ago so did the receipt…now i can pass it on thanks to you.. They are similar to these Hungarian Nut Rolls. I used a ruler to make the 3” squares and that made a uniform appearance for each cookie. kind of a Slovakian version of baklava. Spread granulated sugar on your pastry board or work surface. Bake for 10 minutes The variation in Hungarian cuisine and baking is diverse due to region. Sorry if that doesn’t sound authentic, albeit still delicious. Sprinkle sugar over all before rolling, monitored it in the oven. My family is British, so we never made these, but mom indulged me and got the ingredients so I made them. I can’t wait to try that! The sous chef at my last restaurant made rugelach but his had chocolate! She passed in 2007. So cookies my Mom made were influenced from different countries. It doesn’t make mine or yours wrong – just different. I’ve been looking all over for a recipe, but kept finding something that looked a lot more like a rich sweet bread in a crescent shape with a ground walnut filling. The only difference is, we use heavy cream and don’t heat it. With experience you can see when the dough is cooked. Thank you. Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking. Thank you so much for commenting! I used a blender too. Hi Gail, It is in the main post right above where the comments start. 1 teaspoon of vanilla extract, Roll 1″ balls of dough in powered sugar. My Grandmother and Grandfather were first gen Americans and my Mom, born in Hungari, baked like a true Austrian. If you do let me know how they compare! I used 5 additions and completely mixed in the flour each time. Hi Mara, I couldn’t agree more, Shelby! Happy baking! My mother filled the cookies with 3 c walnuts, 1 bottle of pineapple preserves, and 2 beaten eggs. Amazing. 1lb butter While they are traditionally made at Christmastime, they are outstanding any time of year! Note: Recipe from June Meyer’s Authentic Hungarian Heirloom Recipes Cookbook. I hope you made them! 4 dozen cookies ( depending on the size you make them) (The recipe below is written almost exactly as Lil wrote it on the scrap of paper.) These will be on my Christmas cookie list ever year. […] Authentic Hungarian Walnut Roll Recipe […], These are Jewish cookies and we call them Rugelach. When she married my Greek grandfather, she also learned to make baklava, spanakopita, and cookies like finikia from my great-aunt and other Greek ladies in the family. Best wishes to your daughter , […] rything Hungarian. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1” apart. Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes). Kifli recipes from the 19th and 20th century did not contain cheese, but some added sour cream. I think that perhaps some of mine were rolled too thin. My grandmothers family has made them for years, and I likewise. She used black walnuts and canned evaporated milk. Other Hungarian Goodies. My Grandmother was Hungarian and each of ur pictures made me see her hands as she delicately would cut and roll thousands of these cookies for Christmas! 100!!! Her recipe is a bit different, especially the yeast (not proofed, just add3d dry) in the dough. . thick, sprinkling with additional confectioners' sugar as necessary to coat well. That’s such a good question – I was wondering same thing! They utilize the same cream cheese dough as the Hungarian Apricot Kolaches but they taste remarkably different. Everyone loved them! Polish Pecan Cookies (Ciastka Kruche z Orzechami) The traditional way to prepare … And, oh my goodness, these Hungsrian Walnut Rolls are delicious!! This is how mine are made except in place of heavy cream, sour cream! I was taught by my husband’s grandmother who was Czechoslovakian how to make them and still make them every Christmas. No sugar in the dough or salt, left it tasteless. INGREDIENTS 2 cups flour ½ cup sugar ½ pound butter ½ pound ground nuts 1 teaspoon vanilla PREPARATION Cream sugar and butter. I need to make cookies for my daughters wedding…wondering how these cookies freeze. Thanks! I’ll have to give your recipe a try next year! Happy baking! squares. And I always think of my mother, Irene when I make them. I remember the filling being egg whites, powdered sugar, cinnamon(?) I don’t think that I measured them in cups after. Sorry I just saw this. And she made about 100. […] when I make them. My grandparents on both sides came from Hungary. —Sharon Kurtz, Emmaus, Pennsylvania, Hungarian Walnut Cookies Recipe photo by Taste of Home, Prep: 50 min. I have fond memories of helping my grandmother makes these every Christmas. This authentic recipe is from the kitchen of Chef Agnes Barath, owner of Culinary Hungary just outside Budapest. With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. Happy baking! I can see rolling these like crescent rolls. Hmmm I don’t see why not. We call them Hungarian nut horns. These are rich and delicious cookies that I found in an Hungarian cookbook. Even I took some to work to treat my friends. My recipe is doubled. http://cheflindseyfarr.com/2014/02/authentic-hungarian-walnut-rolls/ These aren’t walnut rolls, they are walnut cookies. I live for a good vintage find! Can the Hungarian Walnut Rolls be frozen? I think you make some very good points about the thickness of the dough and chilling your scraps. Enjoy! We continue to coo […]. Now because your butter will be so cold, your dough might puff more (like puff pastry!) As I was reading your recipe I realized those were the beauties my mom used to bake for very special occasions, and the thing that rang the bell was the cream cheese in the dough. I have frozen the filling and used it months later to make more, which worked very well! Its been that long since ive tasted them!! Though her wedding is in 2 days! I have tried many store bought cookies that look similar, but the pastry is always wrong. Remove from pans to wire racks to cool completely. Gosh, so many variations. I, too, recall these, and have familial glee associated with them, which you have enough of, now. 2 lbs. Cut into sixteen 3-in. Thanks for sharing! I plan to make a small batch (1/3) and then start tweaking to merge the two. I can feel the love for your Grandmother in your words! Perhaps just a measuring error. My husband is very very happy now that I can make his fav cookie. Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Walnut rolls are just that – rolls of yeast dough with walnut filling. Hi, Liz! 6 egg yolks Everytime I make the filling it’s very runny…is it supposed to be so messy of a filling? Thank you. I love my Hungarian church cookbooks. They are less sweet (no sugar in filling) but your recipe is creamier with the butter and milk. I am going to make these every year without fail, and my ancestors will undoubtedly speak of these cookies in hushed, reverent tones. they do freeze very well. The … I am so glad you found the recipe again and that you and your family loved them!! Not a bad thing though. Happy baking! My Magyar family loved them, so kudos to you on the recipe and me for following it! Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely. I am going to attempt this tonight! Thanks for the post. Dec 26, 2014 - These traditional Hungarian Walnut Rolls have a flakey yet rich crust and an incredibly sweet, irresistible walnut filling! But thanks again for taking care to pare down quantities for us. Did you make this recipe? Then you just add a little tiny bit of water Into a small bowl of nuts as you’re working the filling onto the squares. Help appreciated. apart on greased. Fill (~!tsp) roll up and bake @ 350 for 15-20 min, I can’t wait to try that! Happy baking! You are a stronger woman than I, Janie! They’re just out of the oven, and I sampled my first one. Most recipes say 1/8” but my Husband remembered them being thinner. Move the oven rack one setting higher than the center. I am already in heaven with this and won’t be able to make for a couple of months however it will be one of the first things I do Make. Does that sound right? You can make the apricot kolaches with the same dough if you want! Saved by Taste of Home. They look delicious! […] maybe one bite of each dish and a cookie or three. Just curious about the addition of cream cheese. So magical in pastry and so hard to get! Can’t wait to try your recipe. I did the same for Mexican Wedding Cakes, which came out great too. I get sent both treats every holiday season by relatives. they are freezable if you follow her instructions for freezing the pecan tarts which I freeze the same way. My mom, daughter and I made a double batch of these !! <3. Even I took some to work to treat my fri […]. Haha! I’m so glad!!! Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Making walnut cakes from scratch are easy and my Hungarian Walnut Cake is filled with a creamy chocolate rum centre you’ll love.. It’s coming up to that time of year for swooning, sending flowers to that special someone and even preparing a special meal or dessert. My grandmothers was in head and she never measured anything, so it was a couple handfuls of this and a couple dashes of that. Thank you…It came out just fine with the 2 cups of ground walnuts..LOL..Also, I made your Apricot filling from the dried Apricots, so, so good..Will never use a store bought brand again..Homemade is the way to go..Thanks for sharing all these wonderful recipes… Have a Happy Holiday Season to you and your Family & Friends..Thanks again.. I attempted many times over the years to duplicate the recipe or find it somewhere but never had much luck. Everyone who tried it wanted the recepi right away. Such a lovely memory, Jim! One to two weeks prior to the holidays, my mother and both of my grandmothers were… She just had the walnuts, sugar, and egg whites. My grandmother was from Hungary and each year spent many hours making these Kifli, Kolach and other wonderful treats.When I was little girl, I sat with her to watch and learn and get the recipe, but grandma didn’t measure, so I never got the recipe. I’m so excited to get started tomorrow and surprise him with a wonderful Christmas memory. Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes). Place Kifli on baking sheets; brush with the beaten egg. Do you think it would be okay to freeze them? Also, grandmas filling was a simple ground walnut and honey mixture…. 6 cups flour You could certainly try but, honestly, this dough is about as low maintenance as they come. Sweet potato c, A little birthday number from last week! Happy baking! You don’t want to cut a corner and not re-roll your scraps. My recipe has been passed down for generations. I usually make my nut filling night before the then in morning bring back out frig till almost room temp. The mixture should be thick. That crisp, caramelized bottom really is everything you said and more. I used all of it. Hope that helps! I loved them! The cookies and weird visit ( as in, how the heck he got there) was the best Christmas I ever experienced. Roll 1 portion of dough into a 12-in. These look a lot like the cookies my Nana called “kifli” and always made at Christmas! Like her Apricot Kolaches, my Husband’s Grandmother rolled her walnut rolls out in sugar and then sprinkled extra on top, because Grandma Szabo knew that more sugar is always better! These are not just traditional Hungarian cookies because my Slovak maternal grandmother from the region just above Bratislava used to make these. I’m determined to try them as soon as possible! What wonderful memories to cherish, Linda! Apricot and Prune Fillings (Lekvar) Cheese Filling (Turos toltelek) Walnut filling for Cookies. and egg yolks in the horns. Do these cookie’s need to be kept refrigerated ? Please do not use my images without prior permission. Instead of using flour to roll it out, we use powdered sugar. Have become a family tradition! We made almost 400 of these cookies this year, but they’re so good that they rarely last til Christmas. 2 lbs or … I picked that one and a few tea cups up at an estate sale many years ago. Rozkī. Works great. If the filling is not spreadable, use the rest of the milk. Thank you so much for sharing. They come out light as a feather. I do recall the filling being gritty from the sugar before it baked. They are small, but I cut them 1.5 ” square as you directed. ies,when I was 45 yrs old I made them for my motherthat would be in the mid 70 years always loved them,gene ej2TWCNY.RR.COM ALSOloved nut kolach and poppseed rolls. Hi Jenn, When I originally made this recipe I just used an 8oz bag of walnuts but my notes from work say that 2 cups ground walnuts = 225g = 7.9 oz, so I would say using 2 cups ground walnuts is a good substitute for weighing them. Authentic from what era? I always used a round cookie cutter and like your idea of little squares with decorative edges. I would love to try any of your mother’s recipes if you are willing to share! Hi Jerrie! However the ough also has e shaped them into a horn shape with the filling spilling out one end. The Limoges Vignaud bone china plate you used is the yellow floral pattern. Im sure ill be crying in my kitchen cause youve taken me home!! That sounds delicious! This site uses Akismet to reduce spam. The variations are endless. Hope that helps! In a large bowl, cream butter and cream cheese until blended. I hope my ancestors will speak about these cookies in hushed, reverent tones! Sprinkled it with more sugar while cooling. Bringing a little Christmas to my home. All images and content are copyright protected. The first bite I took brought me right back to my childhood and filled my heart with warmth and happiness! I think the filling that spills out and caramelizes is the best part! your own Pins on Pinterest That makes me so happy to hear Monica! 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