Continuing my culinary journey to delight my wife with Hungarian-inspired dishes, Day 3 brings a sweet touch with Hungarian Walnut Crescent Cookies, known as Hókifli. These delicate, flaky pastries filled with a sweet walnut mixture are a cherished Hungarian treat, especially during the festive season. Their melt-in-the-mouth texture and rich, nutty flavour make them a perfect surprise to accompany our evening tea.

What Are Hungarian Walnut Crescent Cookies?

Hókifli are traditional Hungarian pastries shaped into crescents and generously dusted with vanilla-infused icing sugar. The dough, made without eggs, is tender and buttery, encasing a sweet, aromatic walnut filling. While they’re a staple during Christmas, their delightful taste makes them enjoyable year-round.

Ingredients (Makes approximately 25 cookies)

For the Dough:

• 200g plain flour

• 125g unsalted butter, cold and cubed

• Zest of 1 lemon

• 120–180ml sour cream

• Pinch of salt

For the Walnut Filling:

• 60ml whole milk

• 50g icing sugar

• 100g finely ground walnuts

• 1/2 tsp lemon zest

For Dusting:

• 100g icing sugar mixed with 1 tsp vanilla sugar

Step-by-Step Instructions

1. Prepare the Dough:

• In a large bowl, combine 200g plain flour and a pinch of salt.

• Add 125g cold, cubed unsalted butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.

• Stir in the zest of 1 lemon.

• Gradually add 120–180ml sour cream, mixing until a soft dough forms. The exact amount of sour cream needed can vary; add just enough to bring the dough together without it becoming sticky.

• Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 1 hour or overnight.

2. Make the Walnut Filling:

• In a small saucepan, heat 60ml whole milk and 50g icing sugar over medium heat until the sugar dissolves.

• Remove from heat and stir in 100g finely ground walnuts and 1/2 tsp lemon zest until well combined.

• Let the mixture cool to room temperature.

3. Assemble the Cookies:

• Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

• On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm.

• Using a round cutter (approximately 8cm in diameter), cut out circles from the dough.

• Place a teaspoon of the walnut filling in the centre of each circle.

• Fold each circle in half over the filling to form a crescent shape, gently pressing the edges to seal.

• Arrange the crescents on the prepared baking tray.

4. Bake and Dust:

• Bake in the preheated oven for 15–20 minutes, or until the cookies are lightly golden.

• While still warm, roll the cookies in the icing sugar mixed with vanilla sugar until generously coated.

• Place the coated cookies on a wire rack to cool completely.

A Sweet Touch to Our Hungarian Culinary Journey

These Hungarian Walnut Crescent Cookies add a sweet and delicate note to our week of Hungarian-inspired dishes. Their traditional roots and delightful taste make them a perfect treat to share and enjoy together.