Hungarian Walnut Crescents (Diós Kifli)

Instructions

Step 1 – Prepare the Dough

1. Combine the flour and salt in a large bowl.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Mix in the sour cream, egg yolk, sugar, and vanilla.
4. Knead briefly until a smooth dough forms.
5. Wrap the dough and chill for 1 hour.

Step 2 – Make the Filling

1. Mix the ground walnuts, sugar, cinnamon, vanilla, and lemon zest.
2. Add the milk a little at a time until the filling is moist but firm enough to shape.

Step 3 – Shape the Crescents

1. Preheat the oven to 180°C (350°F).
2. Roll the dough to about 3 mm (⅛ inch) thick.
3. Cut into triangles (about 8–10 cm / 3–4 inches wide).
4. Place a spoonful of walnut filling on the wide end.
5. Roll toward the tip and gently curve into a crescent.

Step 4 – Bake

1. Arrange the cookies on a parchment-lined baking sheet.
2. Bake for 18–20 minutes, until the edges are lightly golden.
3. Cool on a wire rack.

Step 5 – Finish

Dust generously with powdered sugar before serving.

Tips

• The dough should stay cold while working for the flakiest texture.
• Ground poppy seeds can replace the walnuts for a traditional variation.
• Store in an airtight container for up to 1 week.
• These cookies freeze well for up to 3 months.

Nutrition (Per Cookie)

• Calories: ~170
• Carbohydrates: 15 g
• Protein: 3 g
• Fat: 11 g
• Fiber: 1 g
• Sugar: 6 g