Hungarian Walnut Crescents (or Diós Kifli in Hungarian) are a classic, delicate, melt-in-your-mouth cookie that’s a staple at Christmas and celebrations. They’re buttery, nutty, and not too sweet.
Here is a detailed recipe, including tips for authenticity and success.
Hungarian Walnut Crescent Cookies (Diós Kifli)
Yield: About 4-5 dozen cookies
Ingredients
For the Dough:
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500 g (about 4 cups) all-purpose flour, plus extra for dusting
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250 g (2 sticks + 2 tbsp) unsalted butter, cold and cubed
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100 g (about 1 cup) finely ground walnuts (see note)
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2 large egg yolks
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100 ml (about ½ cup) sour cream (full-fat)
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100 g (½ cup) granulated sugar
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A pinch of salt
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1 tsp vanilla extract or 1 packet of vanilla sugar
For the Filling:
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200 g (about 2 cups) finely ground walnuts
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100 g (½ cup) granulated sugar
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80-100 ml (⅓ to ½ cup) milk or water
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1 tsp vanilla extract or 1 packet of vanilla sugar
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Zest of ½ lemon (optional, but traditional)
For Coating (Traditional Options):
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Vanilla Sugar (Classic): 200g (1 cup) powdered (icing) sugar mixed with the seeds of 1 vanilla pod or 2 tsp vanilla bean paste. Store in a jar for a few days to let the flavor infuse.
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Powdered Sugar: Simple and delicious.
Instructions
1. Make the Dough (by hand or food processor):
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In a large bowl, whisk together the flour, ground walnuts, sugar, and salt.
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Add the cold, cubed butter. Using a pastry cutter, your fingertips, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs.
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In a small bowl, mix the egg yolks, sour cream, and vanilla.
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Make a well in the flour mixture and pour in the wet ingredients. Mix gently with a fork until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead gently just until it comes together into a smooth ball. Do not overwork. Divide into 4 equal parts, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
2. Make the Filling:
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Combine the ground walnuts, sugar, and lemon zest (if using) in a bowl.
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Heat the milk in a small saucepan until warm (not boiling). Gradually add the warm milk to the walnut mixture, stirring until it forms a thick, spreadable paste. Let it cool completely.
3. Shape the Crescents:
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Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
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Work with one disc of dough at a time, keeping the others chilled.
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On a floured surface, roll the dough out into a circle about 2-3mm (⅛ inch) thick.
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Using a pizza cutter or sharp knife, cut the circle into 8-12 wedges (like a pizza).
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Place a small teaspoon of filling at the wider end of each wedge.
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Gently roll up each wedge from the wide end to the point, curving the ends slightly to form a crescent shape. Place on the prepared baking sheet, point-side down.
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Repeat with the remaining dough and filling.
4. Bake:
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Bake for 12-15 minutes, or until the cookies are set and just barely starting to turn golden on the bottom. They should not brown on top.
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Let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool until just warm.
5. Coat the Cookies:
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While still warm (but not hot), gently roll each cookie in the vanilla sugar or powdered sugar. The slight residual heat helps the sugar adhere.
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Let them cool completely, then roll them in the sugar a second time for a beautiful, snowy coating.
Key Tips for Success & Authenticity
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Cold is Crucial: Cold butter and a well-chilled dough are the secrets to a flaky, tender texture. If the dough gets too warm while rolling, pop it back in the fridge.
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Grind the Walnuts Finely: Use a food processor, but pulse to avoid turning them into a paste. They should have a fine, sandy texture for both the dough and filling.
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Don’t Overbake: The goal is a pale, delicate cookie. Overbaking will make them hard and dry.
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The Double Sugar Coat: The first coat while warm creates a glaze, the second coat while cool gives the classic powdery look.
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Variations: You can substitute the walnut filling with a poppy seed (Mákos) filling or even a thick apricot jam.
Enjoy your homemade Diós Kifli with a cup of coffee or tea! They store beautifully in an airtight container for up to a week.