In spirit of simpleness, bake these mákos kifli – Hungarian crescent cookies filled with poppy-seed cream and celebrate a cozy afternoon in your kitchen.

Falling leaves and the sunshines that come in a special low angle give us an unmistakable sign that the cold period has arrived. In the countryside the way you perceive time is different, you notice the change of season through observing the cycles of the garden which is like a living calendar.

In the spirit of simpleness I will bake “mákos kifli”, Hungarian crescent cookies filled with poppy-seed cream according to my mother’s recipe. It is so delicious that you would think you need to spend a lot of time preparing it. The dough doesn’t contain any sugar and it is fluffy like puff pastry but there is no need to fold the dough any times. I can prepare double portion and put one portion of dough and filling into the freezer. So when we suddenly feel a strong desire for freshly baked “kifli” we only need to wait until it defrosts and I can start rolling out the dough.

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Step by Step Guide to Making Mákos Kifli – Hungarian Poppyseed Cream Filled Cookies

1. Prepare the Dough:

• In a large mixing bowl, combine the all-purpose flour, cake and pastry flour, and salt.
• Cut in the butter or margarine until the mixture resembles coarse crumbs.
• Add the sour cream, egg, and vanilla sugar. Knead the mixture until it forms a soft dough.
• Roll the dough into a plastic wrap and refrigerate. For best results, let it rest in the fridge for several hours or preferably overnight.

2. Make the Poppyseed Filling:

• In a saucepan over medium heat, combine the milk, caster sugar, and vanilla sugar. Heat until the sugar is dissolved.
• Stir in the grounded poppy-seed and semolina.
• Cook the mixture, stirring continuously, until it thickens to a creamy consistency.
• Remove from heat and allow it to cool.

3. Assemble the Cookies:

• Preheat your oven to 350°F (175°C).
• On a lightly floured surface, roll out the chilled dough to about a 1/4-inch thickness.
• Cut out desired shapes using a cookie cutter or knife.
• Place a small spoonful of the poppyseed filling in the center of each cut-out.
• Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal.
• Place the assembled cookies on a parchment-lined baking sheet.

4. Bake and Serve:

• Bake in the preheated oven for 15-20 minutes or until lightly golden.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Mákos Kifli – Hungarian Poppyseed Cream Filled Cookies

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5 from 3 reviews

• Author: juditneubauer
• Total Time: 45 minutes
• Yield: About 30 cookies 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups (300 g) all-purpose flour
• 1/2 cup (60 g) cake and pastry flour
• 1 cup (2 sticks or 250 g) butter or margarine
• 1 pinch of salt
• 1 egg
• 3/4 cup (200 ml) sour cream
• 1 package of vanilla sugar

For the filling:

• 1 1/4 cups (150 g) grounded poppy-seed
• 1/2 cup (100 g) caster sugar
• 2/3 cup (150 ml) milk
• 1 package of vanilla sugar
• 2 tablespoons (25 g) semolina

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Instructions

1. Prepare the Dough:

• In a large mixing bowl, combine the all-purpose flour, cake and pastry flour, and salt.
• Cut in the butter or margarine until the mixture resembles coarse crumbs.
• Add the sour cream, egg, and vanilla sugar. Knead the mixture until it forms a soft dough.
• Roll the dough into a plastic wrap and refrigerate. For best results, let it rest in the fridge for several hours or preferably overnight.

2. Make the Poppyseed Filling:

• In a saucepan over medium heat, combine the milk, caster sugar, and vanilla sugar. Heat until the sugar is dissolved.
• Stir in the grounded poppy-seed and semolina.
• Cook the mixture, stirring continuously, until it thickens to a creamy consistency.
• Remove from heat and allow it to cool.

3. Assemble the Cookies:

• Preheat your oven to 350°F (175°C).
• On a lightly floured surface, roll out the chilled dough to about a 1/4-inch thickness.
• Cut out desired shapes using a cookie cutter or knife.
• Place a small spoonful of the poppyseed filling in the center of each cut-out.
• Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal.
• Place the assembled cookies on a parchment-lined baking sheet.

4. Bake and Serve:

• Bake in the preheated oven for 15-20 minutes or until lightly golden.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Baking, Cookie, Dessert
• Method: Baking
• Cuisine: Hungarian

Nutrition

• Serving Size: 2 cookies
• Calories: 380
• Sugar: 12g
• Sodium: 150g
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg