Hungarian Kifli

1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add
flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Note: These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort. Some recipes use sour cream instead of cottage cheese the consistency is the same with the cookie and it all tastes just as delicious.

Reviews of Hungarian Kifli :

1-3 of 9 reviews Next >>

Jennifer in Indiana Nov 1, 2007
Would not make this again.
These are terriable. This is not the real recipe for Kiflis.

Therese Bickford-Laub in Northern Michigan Dec 8, 2006
Would make this again.
My daughter's grandparents, who are form Pennslyvania, always have these cookies at Christmas time, and they are such a big hit. We enjoy them just plain with nuts, but our favorites are the fruit filled. I find them a "cut above the rest" when it comes to presenting these cookies at the holidays, old fashioned yet very filling and subtle yet delicious tasting...almost can't get enough of them. Easy to make too.

Mary in Pinole, CA Dec 10, 2003
Would make this again.
My aunt taught me to make these cookies when I was in my teens. She rolls the cookies in granulated sugar prior to baking on greased pans or on parchment paper (easiest). With the sugar you have to take care not to burn the cookies and also need to remove them from pans before they stick. The parchment paper is a lifesaver. I make these cookies every Christmas, they are my favorite.

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89% would make this again
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