I was ready to try making Kifli which are Hungarian crescent-shaped cookies filled with jam or nuts. So I set about translating [what I thought was] the recipe for it from hubby’s grandmother’s notes.  It is the one at the top labeled “Porsonyikifli” which Google translated into “Bratislavan Crescents.”  Very interesting because Bratislava (now the capital of Slovakia) was the capital of the Kingdom of Hungary from 1536 to 1783 and is still home to many Hungarians.

Anyway, the instructions are scant.  After the ingredients list it basically just says to “knead and let rest for 2 hours.”

As I started making the dough it seemed to be more like bread dough than cookie dough especially with the yeast.  One of the problems I have is that I have neither tasted nor ever seen these Hungarian pastries so I am just following my instincts, trying to extract some information from the internet and relying on hubby’s vague memories.  He did at one point ask, “Are you sure those are kifli cookies and not kifli bread?” I chose to ignore him since he did not bother to tell me that there were two different types of kifli PRIOR to my being halfway through the process.  I trudged on assuming that they were supposed to look like the cookies I had seen on the internet. After one tray had baked up to puffy clouds we figured we better search the internet again. Hubby found some pictures of Kifli rolls and I rolled up the next tray like crescents. We had a winner!  Hubby confirmed that these jam-filled rolls aligned with his memories and they were delicious! Kifli cookies up next…


Hungarian Kifli (Crescent Rolls)


  • 500 gm all-purpose flour (approx 4 cups)
  • 200 gm unsalted butter at room temp (about 2 sticks or 1 cup), cubed
  • 100 gm granulated sugar (approx 1/2 cup)
  • 2 eggs at room temp
  • 1 package of active-dry yeast (21 gm)
  • about 3/4 cup whole milk, warm
  • Lekvar or jam of your choice
  • Combine yeast and 1/4 cup of the warm milk and set aside for a few minutes.
  • Combine flour, sugar and butter in your stand mixer and run on low speed with your dough hook until just combined. Add eggs one at a time. Add yeast mixture then slowly add enough milk to bring the dough together. The dough should be tacky but not actually stick to your fingers.
  • Remove from mixing bowl, divide into two balls and allow to rise at room temp for about 30 minutes. Then wrap in saran wrap and chill for a minimum of 2 hours to overnight.
  • Preheat oven to 375F and line 2 rimmed cookie sheets with parchment paper or silicone mats.
  • Remove one ball of dough from the fridge at a time. Roll out into a thin circle on a well-floured surface. Cut into pie slices with a teaspoon-sized dollop of jam at the wide end of each pie slice. Roll up, press the edges together and shape into crescents. Bake at 375 for 15-18 minutes or until golden brown on top.
  • Serve warm or store at room temp in an airtight container.

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