Hungarian Walnut Crescents- Nut Horns (Kiflie)
This is my Great Great Grandma's recipe. For generations this recipe has been used to make delicious treats for our family. I am proud to have this recipe and to make it for my family, especially my sister's wedding shower. These crescents are delicious with a little bit of sweetness, and saltiness from the walnuts. They make a great dessert, snack or morning treat with your coffee. Enjoy!
Hungarian Walnut Crescents (Kiflie)
adapted from the Banko Family
Ingredients
Pastry dough:
6 cups flour
6 egg yolks
1 lb. butter or Oleo (4 sticks butter cut into small pieces)
1/2 pt. sour cream (1 cup sour cream)
1 packet of yeast dissolved in 1 tbsp of warm milk
Dash of salt
Sugar to roll out dough with
Nut filling:
6 egg whites
1 cup sugar
1 lb ground walnuts
1 tsp vanilla
1/4 tsp cinnamon
Egg Wash:
2 egg yolks
2 tbsp water
Powdered sugar to coat
Making the pastry dough
1.) In a large bowl cut butter into flour. I use my hands and I massage the butter into the flour until it is crumbly.
2.) In another bowl mix the yeast and milk mixture with the sour cream, egg yolks and salt.
*save the egg whites for the nut filling.
3.) Combine the wet ingredients with the dry ingredients and form into a ball. Then cover and refrigerate over night or for several hours.
When ready to make the crescents make the nut filling.
1.) Beat egg whites until stiff peaks form. Then add sugar and beat again.
2.) Fold in nuts, vanilla, and cinnamon
To make the egg wash whisk together egg yolk and water.
Preheat the oven to 350.
1.)Sprinkle granulated sugar onto a clean flat surface
2.)Divide the pastry dough into 6 portions
3.)Take one portion at a time and place the rest of the dough in the refridgerator until you are ready to work with it.
4.)Roll out the dough onto the sugared surface until it is 1/8 inch thick.
5.)Sprinkle more sugar on top of the rolled out dough
6.)Cut the dough into 2x2 inch squares
7.)Place a little bit of the nut filling in each square
8.)Starting at a corner, roll each square into a crescent shape
9.)Place the crescent seam side down onto a greased cookie sheet
10.)Brush with egg wash
11.)Bake for 15 minutes or until golden
12.)Remove from oven and allow to cool
13.)Roll in powdered sugar to coat
Repeat the steps until you have used all of the dough.
*This recipe makes a lot of crescents (about 50+). I usually make half the recipe.
Hungarian Walnut Crescents (Kiflie)
adapted from the Banko Family
Ingredients
Pastry dough:
6 cups flour
6 egg yolks
1 lb. butter or Oleo (4 sticks butter cut into small pieces)
1/2 pt. sour cream (1 cup sour cream)
1 packet of yeast dissolved in 1 tbsp of warm milk
Dash of salt
Sugar to roll out dough with
Nut filling:
6 egg whites
1 cup sugar
1 lb ground walnuts
1 tsp vanilla
1/4 tsp cinnamon
Egg Wash:
2 egg yolks
2 tbsp water
Powdered sugar to coat
Making the pastry dough
1.) In a large bowl cut butter into flour. I use my hands and I massage the butter into the flour until it is crumbly.
2.) In another bowl mix the yeast and milk mixture with the sour cream, egg yolks and salt.
*save the egg whites for the nut filling.
3.) Combine the wet ingredients with the dry ingredients and form into a ball. Then cover and refrigerate over night or for several hours.
When ready to make the crescents make the nut filling.
1.) Beat egg whites until stiff peaks form. Then add sugar and beat again.
2.) Fold in nuts, vanilla, and cinnamon
To make the egg wash whisk together egg yolk and water.
Preheat the oven to 350.
1.)Sprinkle granulated sugar onto a clean flat surface
2.)Divide the pastry dough into 6 portions
3.)Take one portion at a time and place the rest of the dough in the refridgerator until you are ready to work with it.
4.)Roll out the dough onto the sugared surface until it is 1/8 inch thick.
5.)Sprinkle more sugar on top of the rolled out dough
6.)Cut the dough into 2x2 inch squares
7.)Place a little bit of the nut filling in each square
8.)Starting at a corner, roll each square into a crescent shape
9.)Place the crescent seam side down onto a greased cookie sheet
10.)Brush with egg wash
11.)Bake for 15 minutes or until golden
12.)Remove from oven and allow to cool
13.)Roll in powdered sugar to coat
Repeat the steps until you have used all of the dough.
*This recipe makes a lot of crescents (about 50+). I usually make half the recipe.
thank you for posting, my family is Hungarian and I agreed to make the Kiflies this yaer, my mom is really sick. I appreciate your clear instructions. Merry Christmas!
ReplyDeleteI am so glad you will be making the Kiflie for Christmas this year!! If you have any questions while making it, let me know. Reading your comment warms my heart. I am very proud to share family recipes, especially if it makes others happy. Sorry to hear about your mother, but hope you have a wonderful and blessed Christmas this year. Enjoy those Kiflies!
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