These tender Hungarian pastries are shaped into little crescents and filled with a sweet, lemon-scented poppy seed mixture. Poppy seed and walnut fillings are both traditional in Hungarian crescent pastries; this version is devoted to poppy seed.
Recipe at a Glance
- Prep time: 35 minutes
- Resting time: 1 hour
- Bake time: 15–20 minutes
- Makes: About 15 pastries
Ingredients
For the dough
- 250 g (2 cups) all-purpose flour
- 125 g (½ cup plus 1 tablespoon) unsalted butter, softened
- 35 g (¼ cup) powdered sugar
- 7 g (2¼ teaspoons) instant yeast
- 1 large egg
- 100 ml (⅓ cup plus 1 tablespoon) lukewarm milk
- ½ teaspoon salt
For the poppy seed filling
- 225 g (about 2 cups) ground poppy seeds
- 125 ml (½ cup) milk
- 60 g (4 tablespoons) unsalted butter
- 75 g (⅓ cup plus 1 tablespoon) sugar
- 4 tablespoons honey
- Finely grated zest of 1 lemon
To finish
- 1 egg, beaten, for brushing
- Powdered sugar, optional
Instructions
- Make the filling. Add the milk, butter, sugar and honey to a small saucepan. Warm over medium heat, stirring until the butter melts and the sugar dissolves. Stir in the ground poppy seeds and lemon zest. Cook for 2–3 minutes, until thick, then transfer to a bowl and let it cool completely.
- Mix the dough. In a large bowl, combine the flour, powdered sugar, yeast and salt. Add the softened butter and rub it into the flour until the mixture looks like fine crumbs. Add the egg and lukewarm milk, then mix until a soft dough forms.
- Rest the dough. Knead briefly until smooth. Cover the bowl and leave the dough in a cool place for about 1 hour.
- Shape the kifli. Heat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Divide the dough into about 15 pieces. Roll each piece into a small oval, add a teaspoon of cooled filling near one edge, then roll the dough around the filling. Curve the ends gently into a crescent and place seam-side down on the baking sheet.
- Brush and bake. Brush the pastries with beaten egg. Bake for 15–20 minutes, until lightly golden. Cool on the tray, then dust with powdered sugar if desired.
Tips for Tender Kifli
- Cool the filling completely. Warm filling can soften the dough and make shaping harder.
- Keep the filling inside. Use a small spoonful and pinch the seam closed before placing each pastry seam-side down.
- Chill the dough briefly if it feels sticky. A short rest in the refrigerator makes it easier to roll and shape.
- Don’t overbake. Take the kifli out when the pastry is lightly golden to keep it tender.
Frequently Asked Questions
Can I grind the poppy seeds at home?
Yes. Use a poppy seed grinder or a clean spice grinder, working in small batches until the seeds are finely ground.
Can I make the filling ahead?
Yes. Prepare it a day ahead, cover and refrigerate it. Let it come closer to room temperature before filling the pastries.
Can I use walnut filling instead?
Yes. Walnut filling is another traditional option for Hungarian crescent pastries.
How should I store the kifli?
Once completely cool, keep the pastries in an airtight container at room temperature. Dust with powdered sugar just before serving.
Serve these poppy seed kifli with coffee or tea for a delicate pastry with a buttery crumb and a fragrant, sweet centre.