Hungarian Kiffles

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"This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!"
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8 h 25 m servings 289 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
  4. Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
  5. Bake in the preheated oven until light brown, 10 to 15 minutes.


  • Cook's Note:
  • You can add different types of nuts and jams inside the cookie, such as prunes, apricots, poppy seeds, etc.
  • The number of servings depends on how thin or thick you roll the dough and how large or small you make the squares; each is personal preference.
  • Don't spend too much time 'playing' with the dough because it will get sticky and melt some. Keep the dough you are not using refrigerated.



these are not good at all.

Just made 'em. Nothing wrong with this recipe, but it's not for beginners. It helps to have someone show you if you're not used to working with this kind of dough. It's the standard old-country ...

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