Make the dough: Mix flour, sugar, and salt. Cut in the softened butter until crumbly. Add sour cream, egg yolks, and vanilla. Mix until a soft dough forms.
Wrap the dough and refrigerate for at least 1 hour.
Prepare the filling: Combine walnuts, sugar, milk, vanilla, lemon zest, and cinnamon in a saucepan. Cook over low heat until thick. Cool completely.
Divide the chilled dough into 4–6 portions. Roll each portion very thin on a lightly floured surface.
Cut the dough into small rectangles. Place a small spoonful of walnut filling near one end.
Roll each piece tightly around the filling and place seam-side down on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 12–16 minutes, until the edges are lightly golden.
Let the kiffles cool for a few minutes, then generously dust with powdered sugar.
🇭🇺 Traditional Tip
Don’t overfill the pastries—the filling can leak out during baking. For the delicate texture shown in the photo, roll the dough quite thin and avoid overbaking.
Tender, nutty, buttery, and covered in powdered sugar—classic Hungarian Kiffles perfect with coffee or tea.
