Hungarian-style kifli, a flaky pastry-like cookie filled with delicious jam!

Are you cookie-d out yet?  I was and then I remembered a little thing called moderation and I’m back in the game.  Because let’s be real, I was faced with this:

…and I just had to have a little bite of everything!

I almost didn’t think you’d want to know about these kifli. After all, cookie season is almost over and resolutions loom in the background, but we do still have one big party to throw Saturday eve, and these would make the perfect addition to any dessert tray.  As you can see.

Mom’s been making these forever, and they are basically the Hungarian version of rugelah.  Same, same.  Often times these little bites of heaven are made with a yeast dough, but mom’s is much simpler than that, and they can be on your table in less time than it’d take that yeast to rise.  And by the time the holidays come to an end, less time in the kitchen is more.

Whatever iteration you choose, they are just so pretty, aren’t they?  Perfect with a cuppa.

I’m actually in Montreal for the week, putzing around with my friend Mushroom* so I didn’t get to enjoy the cookie tray for too long, though I did stow some away in my carry-on.  Necessities.  

If you’re also traveling this week, I suggest making these because travel sometimes brings out the worst, so we need to be armed with our  best!

I’ll see you in 2017!

Yields 30
Flaky, jam filled pastry cookies
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Total Time
1 hr 40 min
Total Time
1 hr 40 min
  1. 2 cups all-purpose flour
  2. 1 cup small curd whole milk cottage cheese
  3. 1 cup unsalted butter, cold and cubed
  4. 1 cup apricot jam (or whatever you fancy)
  5. 1/2 cup finely chopped walnuts or pecans
  1. Place the flour an cheese in a bowl. Add the butter and cut in small pieces. Mix ingredients with a pastry blender or with your hands until the butter is throughout the mixture and the dough clings together in a ball.
  2. Divide into three balls and chill 1 hour.
  3. Preheat the oven to 375F.
  4. Take one ball of the chilled dough and roll out into a circle about 1/8" thick. Spread evenly with 1/3 of the jam. Sprinkle with 1/4 of the nuts. Cut the circle into 10 wedges (like a pie).
  5. Starting from the wide end, roll each one into a crescent shape. Place on a greased cookie sheet and repeat with the rest. Roll each cookie into the remaining nuts.
  6. Bake for 20 minutes until golden. Let cool 5 minutes on the cookie sheet before moving to cool completely on a rack.
  1. This dough freezes extraordinarily well!
The Hungary Buddha Eats the World

*Follow our Canadian adventures on instagram! #adventuresoftheHB 

Written after the laundry and the packing.

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