Comments on: Walnut crescent cookies

By: OLYMPIA-ILONA HILLMAN

OLYMPIA-ILONA HILLMAN — Wed, 10 Dec 2025 20:23:40 +0000

Thank You Dear Aggie I am going to make this wonderful desert for Christmas.

By: Barath Agnes

Barath Agnes — Tue, 25 Nov 2025 09:03:53 +0000

In reply to Sheila. Hello Sheila, What a lovely memory! Those family-taught techniques are always the best. Crescent-shaped or not, homemade kefilis are delicious in any form. Thank you so much for your kind comment — I’m really glad you enjoyed the recipe!

By: Sheila

Sheila — Tue, 25 Nov 2025 04:12:55 +0000

My Hungarian aunts had me rolling kefilis when I was just an imp! I was taught to roll them like a crescent roll – but however it’s done, it will be delicious. Thanksx for this recipe.

By: Barath Agnes

Barath Agnes — Tue, 09 Sep 2025 10:51:36 +0000

In reply to Tracy.

I love this so much—thank you for sharing! You’re absolutely right, Hungarian baking traditions are full of flavor and fun, and there’s always room to experiment. Walnuts and apricot are such a classic combo (my personal favorite too!), but raspberry sounds like a delicious twist.
Traditions give us roots, but playing around with the flavors keeps them alive and personal. Please keep the spirit of Hungarian baking alive—just with a little extra joy baked in.

Happy baking!
– Ágnes

By: Tracy

Tracy — Sun, 07 Sep 2025 16:50:34 +0000

Hungarian daughter here. My mother always used walnuts and apricot. I have never done poppyseed but one year I couldn’t find apricot so we used raspberry as a substitute. Big fan of Ruglach so may try chocolate and raspberry or chocolate and walnut. I realize it’s breaking from tradition. But we make the traditional cookies always. My family just wants to have some fun. Nobody ever said the Hungarians weren’t fun.

By: Luis Feher

Luis Feher — Sun, 26 Mar 2023 03:27:53 +0000

Hi I make similar recipe with the walnuts and apricot preserve as filling. For the dough I put egg yolks ,vanilla and a little bit of lemon zest too. The dough end up as delicious as the filling .

By: anna

anna — Sat, 10 Dec 2022 00:49:06 +0000

Thank you so much ,ive been looking for this recipe a long time,

By: Barath Agnes

Barath Agnes — Mon, 28 Nov 2022 13:08:55 +0000

In reply to Ludmilla Caro.

Hi Ludmilla,
I’, glad that the recipe worked for you. You can make it with poppy seed filling. Bring 1/4 cup whole milk to a boil, add 1/” cup powdered sugar and about 1 1/3 cup of ground poppy seeds. Flavor it with lemon zest and vanilla extract.
I would recommend plum jam as a filling, that’s much thicker than apricot jam, works well if you bake it.
Happy baking! :)
Agnes

By: Ludmilla Caro

Ludmilla Caro — Sun, 27 Nov 2022 15:02:17 +0000

I made these cookies the Walnut crescent cookies. They were delicious I have a question though is it possible to put an apricot filling or poppy seed filling.