Tuesday, January 23, 2007

A Family Tradition-Making Hungarian Pastries



At Christmas this year, my mother-in-law taught me how to make kiffles(pronounced kee-flee), a Hungarian pastry. This is a family tradition for them as my husband's family is Hungarian.(If you know our last name, you probably wondered where it came from-now you know!)

A kiffle is made of a rich dough that is rolled out and then filled with a walnut filling. Also used is a prune filling called lekvar. Apricot filling can also be used. After baking and cooling, these are sprinkled with powdered sugar.


Although, it is not that difficult to make kiffles, they are quite time-consuming. It is a 2-day process, consisting of making the dough, rolling it into little balls and refrigerating it overnight the first day. The second day is when you make the filling, roll the balls of dough into circles, fill and bake them. My mother-in-law made dozens and dozens of these for our dessert reception at our wedding a little over 2 years ago. I now have a greater appreciation for her hard work!:-)
None of these pictures show the kiffles sprinkled with powdered sugar, so just imagine them covered with white for the finished product.:-)

These are so yummy! They are my husband's favorite and I like them pretty well, too!

This link provides more information on kiffles. I was surprised, however,when googling this, to find that all the recipes are a little different and the pictures of the pastries in the link look nothing like our kiffles! There are a lot of variations to this pastry.

I was tickled to learn how to make these and excited to be able to add this tradition to my own family in the years to come!

8 comments:

LinesFromTheVine said...

I'm new to your site....but I wanted to post and tell you that these look wonderful! Though not Hungarian, we might have to give these a try in our home!

Thanks for sharing them!

Blessings!
Tracy

Coming Along Nicely said...
This comment has been removed by the author.
Coming Along Nicely said...

I love baking with stones. They cook so evenly. Are they Pampered Chef? That's where I get mine.

Sarah said...

Those look yummy!

thehomespunheart said...

That's great! I know your husband appreciates your effort at preserving this family tradition and piece of heritage!

Mary Ann said...

Thanks guys for your comments!

Tracy-You certainly don't need to be Hungarian to make and enjoy this treat!

Coming Along-I'm not sure if these are Pampered Chef or not. They are my mother-in-laws stones. She loves baking cookies on them, while here at home I prefer using regular baking sheets.

Sarah-You're right, they are yummy!:-)

Homespun heart-Yes, he's tickled that we'll be able to carry this tradition on. His parents were glad that I wanted to learn as well.

Diane said...

Hi Mary Ann, (this is off topic)
I'm finally getting around to trying other peoples wheat bread recipes. I printed yours off months ago but I'm only now getting around to making it. What size pan do you consider large and what size is small?
You can email me back : diane{at}rctr{dot}org

Thanks so much! Also, did you see we may be moving to South Carolina? Coming down to visit the seminary in March.

Mary Ann said...

Diane,
I'll be emailing you shortly.:-)