Hungarian Poppy Seed Kifli

Instructions

1. In a large bowl, combine the flour, powdered sugar, baking powder, and salt.
2. Add the softened butter, egg yolks, sour cream, and vanilla. Mix until a soft dough forms.
3. Divide the dough into two portions, wrap, and refrigerate for 30 minutes.
4. For the filling, combine the ground poppy seeds, sugar, milk, honey, lemon zest, and vanilla in a saucepan.
5. Cook over low heat for 5–7 minutes, stirring until thick. Allow the filling to cool completely.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll the chilled dough into a thin circle and cut it into small triangles.
8. Place a small amount of poppy seed filling at the wide end of each triangle.
9. Roll each triangle tightly from the wide end toward the tip, forming a crescent shape.
10. Arrange the kifli on the prepared baking sheets and brush lightly with beaten egg.
11. Bake for 15–18 minutes, until lightly golden.
12. Cool completely and dust generously with powdered sugar.

Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 15–18 minutes
Servings: About 30 kifli