Hungarian Walnut Crescents (Hókifli)

Ingredients

For the dough:

• 300 g all-purpose flour
• 200 g cold butter
• 100 g sour cream
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 200 g ground walnuts
• 80 g powdered sugar
• 1 tsp vanilla sugar
• 2 tbsp milk
• Grated zest of 1 lemon

For finishing:

• Powdered sugar, for coating

Instructions

1. Mix the flour, butter, salt, egg yolk, sour cream, and vanilla into a smooth dough.
2. Wrap and chill the dough for 30–60 minutes.
3. Mix the walnuts, powdered sugar, vanilla sugar, milk, and lemon zest to make the filling.
4. Roll out the dough to about 3 mm thick and cut into small triangles.
5. Place a small amount of filling on the wide end of each triangle and roll into crescents.
6. Arrange on a parchment-lined baking tray.
7. Bake at 180°C (350°F) for 15–18 minutes, until lightly golden.
8. While still warm, coat the crescents generously with powdered sugar.
9. Let them cool completely before serving.