We’ve always been captivated by Hungarian Kifli, those buttery crescent pastries hailing from Hungary’s rich culinary heritage. Originating as a beloved treat for holidays and family gatherings, they embody comfort and tradition with their flaky layers and subtle sweetness.
In our sour cream version, we amp up the tenderness and flavor, creating a moist delight that’s easy to bake at home. It’s the perfect fusion of authentic roots and modern twists that keeps us coming back for more.
Ingredients
As we dive into our authentic Hungarian Kifli recipe with sour cream, we carefully select ingredients that blend traditional flavors with the tender moisture sour cream provides. This combination ensures a flaky, buttery pastry that’s simple to prepare yet rich in taste. Below, we list the ingredients in the order they’re used, from dough preparation to filling assembly, with specific prep notes for accuracy.
Dough Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light and airy base for our Hungarian Kifli dough.
- 1 cup unsalted butter: Softened at room temperature to blend seamlessly and create that signature flaky texture.
- 1 cup sour cream: Full-fat for maximum tenderness and flavor enhancement – the star of this variation.
- 1 large egg: Beaten to bind the dough effectively.
- 1 teaspoon baking powder: To help the pastry rise gently without overpowering the traditional taste.
Filling Ingredients
- 2 cups walnuts: Finely chopped for even distribution and a nutty crunch that complements the sour cream’s creaminess.
- 1/2 cup granulated sugar: Mixed with other filling components to add subtle sweetness.
- 1 teaspoon vanilla extract: For a warm, aromatic note that ties the filling together.
- 1 tablespoon lemon zest: Grated fresh to introduce a bright, citrusy contrast without dominating the flavors.
These ingredients yield approximately 24 pastries, making it ideal for holiday gatherings or family treats. We recommend using high-quality, fresh items to maintain the authentic essence of Hungarian Kifli.
Tools and Equipment
To prepare our delicious Hungarian Kifli with its tender sour cream dough, we need a selection of essential tools and equipment. These items ensure precision in measuring, mixing, and baking, helping us achieve that perfect flaky texture and subtle sweetness. Let’s outline what you’ll need, organized by the stages of preparation for smooth workflow.
Mixing and Measuring Essentials
- Measuring cups and spoons: We rely on these for accurate measurements of ingredients like flour, sour cream, and sugar to maintain the dough’s consistency and the filling’s balance.
- Large mixing bowls: Use at least two—one for combining the dough ingredients and another for the walnut filling—to keep everything organized and prevent cross-contamination.
Dough Preparation Tools
- Stand mixer or hand mixer: This tool is invaluable for creaming the butter and sour cream together efficiently, resulting in a smooth, tender dough that’s easy to work with.
- Rolling pin: Essential for rolling out the dough evenly, which helps create the signature crescent shape of Hungarian Kifli pastries.
Shaping and Baking Gear
- Pastry cutter or sharp knife: We use this to cut the dough into precise triangles or strips, ensuring uniform pastries that bake evenly.
- Baking sheets and parchment paper: Line your baking sheets with parchment to prevent sticking and promote even browning, yielding about 24 golden, buttery treats as per our recipe yield.
- Pastry brush: Perfect for applying an egg wash if desired, which gives the pastries a glossy finish and enhances their visual appeal.
Additional Items
- Oven thermometer: To guarantee the oven is at the correct temperature, we recommend this for consistent baking results every time.
- Cooling rack: After baking, this allows the pastries to cool properly, preserving their moist texture and preventing sogginess.
With these tools in hand, we’re set to transition seamlessly from mixing our high-quality ingredients to baking authentic Hungarian Kifli that delights the senses.
Instructions
We guide you through creating our authentic Hungarian Kifli with sour cream, building on the ingredients and tools we’ve discussed to achieve a flaky, tender pastry that’s perfect for holiday gatherings.
Prepare the Dough
To start, gather your flour, butter, sour cream, egg, and baking powder as outlined earlier. In a large mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder until evenly combined—this ensures a light, airy base for our buttery dough.
Next, cut in 1 cup of unsalted butter (chilled and cubed) using a pastry cutter or your stand mixer on low speed until the mixture resembles coarse crumbs, incorporating the butter fully for that signature flaky texture.
Add 1 cup of sour cream and 1 large egg, then mix with a wooden spoon or the mixer until a soft dough forms—aim for a smooth, slightly sticky consistency that promises moist, tender results.
Once mixed, wrap the dough in plastic and chill it in the refrigerator for at least 1 hour; this step enhances the flavor and makes shaping easier, allowing the sour cream to work its magic for an irresistibly rich taste.
Fill and Shape the Kifli
After chilling, divide the dough into 4 equal portions on a lightly floured surface for easy handling. Roll out each portion into a thin circle about 1/8-inch thick, then cut it into 8 wedges like slicing a pizza to prepare for our walnut filling.
In a separate bowl, combine 2 cups of finely chopped walnuts, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to create a sweet, nutty mixture that adds subtle brightness and crunch.
Spoon about 1 teaspoon of the filling onto the wide end of each wedge, then roll it up tightly toward the point to form a crescent shape—press the edges gently to seal and envision the flaky layers enveloping the aromatic filling for a burst of flavor in every bite.
Arrange the shaped kifli on parchment-lined baking sheets, spacing them 2 inches apart, and brush the tops with a beaten egg for a golden, glossy finish that enhances their visual appeal.
Bake
Preheat your oven to 350°F and use an oven thermometer to confirm accuracy for consistent results. Place the baking sheets in the oven and bake the kifli for 15-20 minutes, or until they turn a beautiful golden brown and emit a warm, buttery aroma that fills your kitchen.
Once baked, remove the sheets from the oven and transfer the pastries to a cooling rack immediately to prevent sogginess, allowing them to cool for 10 minutes before serving—these yield about 24 pieces, as noted, offering a tender, melt-in-your-mouth experience with every crescent.
Make-Ahead Instructions
One of the joys of our Hungarian Kifli recipe is its flexibility for busy schedules. We can prepare components in advance to ensure fresh-baked pastries with minimal effort on the day of serving.
Preparing the Dough Ahead
To maintain the flaky texture of our sour cream dough, we recommend chilling it for up to 24 hours in the refrigerator. After mixing the dough as outlined in the previous steps, wrap it tightly in plastic wrap and store it in an airtight container. This not only enhances the dough’s tenderness but also makes rolling and shaping easier later.
Making the Filling in Advance
Our walnut filling can be prepared up to 3 days ahead for optimal freshness. Combine the walnuts, sugar, vanilla extract, and lemon zest in a bowl then transfer the mixture to an airtight container. Store it in the refrigerator to preserve its flavors. When you’re ready to use it, let the filling sit at room temperature for 10-15 minutes to soften slightly before assembling.
Assembling and Storing the Pastries
For full make-ahead convenience, we can shape the pastries completely and store them before baking. After forming the crescents, arrange them on a parchment-lined baking sheet and cover loosely with plastic wrap. Refrigerate for up to 24 hours or freeze for up to 1 month. Freezing ensures they retain their buttery layers without sogginess.
| Make-Ahead Option | Storage Method | Duration | Thawing/Baking Instructions |
|---|---|---|---|
| Dough only | Refrigerate in wrap | Up to 24 hours | Let sit at room temperature for 15 minutes before rolling. |
| Filling only | Refrigerate in container | Up to 3 days | Bring to room temperature for 10-15 minutes before use. |
| Assembled pastries | Refrigerate uncovered | Up to 24 hours | Bake directly from fridge at 350°F for 5-10 minutes longer. |
| Assembled pastries | Freeze on baking sheet then transfer to freezer bag | Up to 1 month | Thaw in refrigerator overnight then bake at 350°F until golden. |
By following these steps, we ensure our Hungarian Kifli pastries remain tender and delicious, ready to impress at any gathering.
Conclusion
We’ve loved sharing this sour cream twist on Hungarian Kifli, a recipe that brings authentic flavors to your table with ease. It’s a versatile treat we know you’ll cherish for its tender texture and festive vibe.
As we wrap up, let’s encourage you to bake a batch and make it your own—it’s sure to become a favorite in your home.
Frequently Asked Questions
What is Hungarian Kifli?
Hungarian Kifli is a traditional buttery crescent pastry known for its flaky texture and subtle sweetness. It’s often enjoyed during holidays and family gatherings, with a sour cream variation adding extra tenderness and flavor. This authentic treat combines classic roots with modern tweaks, making it a moist, easy-to-bake delight.
What ingredients are needed for Hungarian Kifli?
Key ingredients include all-purpose flour, unsalted butter, sour cream, a large egg, and baking powder for the dough. For the filling, use walnuts, granulated sugar, vanilla extract, and lemon zest. This recipe yields about 24 pastries, emphasizing high-quality items for the best flavor and texture.
What tools are required to make Hungarian Kifli?
You’ll need measuring cups and spoons for accuracy, mixing bowls for organization, and a stand mixer for dough preparation. A pastry cutter, baking sheets with parchment paper, and a pastry brush for egg wash are essential for shaping and baking. An oven thermometer and cooling rack ensure even results.
How do I make Hungarian Kifli step by step?
Start by whisking flour and baking powder, then cut in chilled butter and mix in sour cream and egg to form dough. Chill it, roll out, and fill with a walnut mixture. Shape into crescents and bake at 350°F until golden brown. Cool on a rack for a tender, melt-in-your-mouth treat.
Can I prepare Hungarian Kifli ahead of time?
Yes, chill the dough for up to 24 hours or prepare the walnut filling up to 3 days in advance. Shape the pastries and refrigerate for up to 24 hours, or freeze for up to 1 month. Thaw in the fridge and bake as directed for fresh, delicious results.
How should I store Hungarian Kifli?
Store baked pastries in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unbaked or baked kifli for up to 1 month. Thaw in the refrigerator and reheat in the oven to maintain tenderness and flavor.