Hungarian Snow Crescents (Hókifli) Recipe
Hello everyone! This recipe is a cherished Hungarian tradition, especially around Christmas, but it’s perfect for any time of the year. These delicate, melt-in-your-mouth cookies, known as “Hókifli,” are a must-have on holiday tables across Hungary. Here’s how to make these tasty treats, along with a few helpful tips to ensure they turn out beautifully!
Ingredients
- 300g white flour
- 150g butter or margarine
- 75g powdered sugar, plus extra for rolling
- 1 pack vanilla sugar
- 1/4 tsp cinnamon
- 75–80g sour cream or crème fraîche
- Grated rind of orange or lemon
For Fillings:
- 150g ground walnuts + powdered sugar + 1 tbsp warm milk (mix well)
- 150g ground poppy seeds + powdered sugar + 1 tbsp warm milk (mix well)
- Thick jam (any flavor)
Instructions
- Prepare the Dough:
- Mix the flour, butter, powdered sugar, vanilla sugar, cinnamon, and sour cream until they form a soft, smooth ball. Add grated orange or lemon rind for a hint of citrus.
- Wrap the dough and place it in the refrigerator for about 30 minutes to make it easier to work with.
- Roll and Cut:
- Flour a clean work surface and roll out the dough to about 1/8-inch thickness. Use a cookie cutter to cut the dough into circles. Smaller cookie cutters work best for this recipe.
- Add Filling and Shape:
- Place a small spoonful of your chosen filling (ground walnuts, ground poppy seeds, or thick jam) in the center of each dough circle. Gently roll each circle into a crescent shape, tucking in the filling as you go.
- Bake:
- Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper, place the crescents on the sheet, and bake for about 15 minutes, or until just lightly golden.
- Coat in Powdered Sugar:
- While the cookies are still warm, gently roll them in powdered sugar to give them their classic snowy appearance. Let them cool completely before storing.
- Enjoy!
- These cookies are ready to enjoy. The soft, slightly crumbly texture with the sweet filling is sure to delight.
- Storage Tip:
- These cookies can be stored in an airtight container for up to a week. Consider doubling the recipe to have extras on hand—they tend to disappear quickly!
Vanilla Sugar Note
If you can’t find pre-packaged vanilla sugar, you can easily make your own. Here’s how:
- Quick Method: Combine 2 cups of sugar with the seeds from one vanilla bean.
- Infusion Method: Place one or two whole vanilla beans in an airtight jar with 1 to 2 cups of white sugar. Let it age for two weeks for the sugar to absorb the vanilla flavor. Refill the sugar as you use it.
- Tip: While vanilla extract can be substituted in dough, it doesn’t work as a topping substitute for vanilla sugar.
A Tip on the Jam: Make sure to choose a thick jam for filling, as runny jam will make assembly more challenging.
Enjoy baking these festive Hungarian Snow Crescents, and have a cozy, sweet holiday season!
