Hungarian Kiffle- Eggless Cookie

Hungarian Kiffles (also spelled kifli, kiffli, or kipfel) are traditional crescent-shaped pastries often filled with fruit preserves, nuts, or poppy seeds. Most classic recipes include egg yolks in the dough for richness—but it’s absolutely possible to make eggless Hungarian Kiffles without compromising flavor or texture.

🇭🇺 Eggless Hungarian Kiffle (Cookie/Pastry)

Tender, flaky, and filled with fruit or nuts!

📝 Ingredients (Makes ~30 cookies)

For the Dough:

• 2 cups all-purpose flour

• 1 cup unsalted butter, cold and cubed

• 8 oz cream cheese, cold and cubed

• 1 tbsp sugar (optional)

• ½ tsp salt

• ½ tsp vanilla extract (optional)

For the Filling (choose one or mix):

• Apricot preserves, raspberry jam, or plum butter

• Ground walnuts mixed with sugar and a splash of milk (classic nut filling)

• Poppy seed paste

For Topping:

• Powdered sugar for dusting after baking

👩‍🍳 Instructions

1. Make the Dough:

   • In a large bowl (or food processor), mix flour, salt, and sugar.

   • Cut in the butter and cream cheese until the dough comes together into a soft, pliable ball. Do not overwork it.

   • Add vanilla extract if using.

   • Divide dough into 2 balls, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour (or overnight).

2. Prepare the Filling:

   • If using jam, stir to loosen (strain chunks if needed).

   • For nut filling: Mix 1 cup ground walnuts with ¼ cup sugar and enough milk to make a spreadable paste.

3. Roll & Fill:

   • Preheat oven to 350°F (175°C).

   • On a floured surface, roll dough to about ⅛-inch thickness.

   • Cut into 2–3 inch squares.

   • Place a small amount of filling (about ½ tsp) in the center or one corner of each square.

   • Fold over one corner to the opposite to make a triangle or roll into crescent shape. Press edges lightly.

4. Bake:

   • Place on a parchment-lined baking sheet.

   • Bake for 15–18 minutes, or until lightly golden on the edges.

   • Let cool on a wire rack.

5. Dust with Powdered Sugar once fully cooled.

🧁 Tips:

• Use cold butter and cream cheese for the flakiest dough.

• Don’t overfill — they’ll leak during baking.

• Dough can be made ahead and frozen for up to 1 month.

• Want extra crisp? Brush lightly with non-dairy milk or butter before baking.