Hungarian Christmas Walnut Cookies (Hókifli)
have a sweet, nutty filling inside a flakey, rich pastry! Heavily sprinkled with icing sugar mixed with vanilla flavored sugar. While they are traditionally made at Christmastime, they are outstanding any time of year! A perfect Christmas dessert, easy to make, plus, they keep very well for days or even over a week so can be made ahead of the festivities and stored in a tin. The dough is eggless.
For the dough:
400 grams (3 1/3 cups) of flour
250 grams (1 cup) of margarine or butter
Zest of half a lemon
200 ml of sour cream
Pinch of salt
For the walnut filling:
200 grams (7 ounces) of ground walnuts
100 grams (3,5 ounces) of powdered sugar
2 egg whites
Powdered sugar mixed with vanilla flavored sugar to roll the hot cookies into.
Mix the flour, the cubed margarine or butter and a pinch of salt by hand. The mixture will be quite crumbly.
Add the sour cream step by step, knead thoroughly till combines into a smooth dough ball.
Cover and let rest for 20 minutes.
Beat the egg whites with the half of the powdered sugar until stiff peaks form. Gently fold in the ground walnuts and the rest of the sugar. a
Heat the oven to 180°C (355°F). Line a pan with parchment paper.
On a floured surface roll out the dough to a thickness of 1/8 inch (3 mm).
Cut out circles using a 8-9cm (2.5”) cookie cutter. Place one teaspoon of nut filling on each circle. Gently roll it up and stretch the rolls into crescent shapes and place them on the prepared baking sheet.
Bake the crescents in the preheated oven for 20 minutes or until they begin to get a little color.
Remove from heat and one by one immediately roll the hot cookies into icing sugar-vanilla flavored sugar mixture.