Walnut Kifli

Walnut Kifli

Credit: Marika’s Kitchen


  • 4 cups flour (500 g) flour
  • 9 oz. (255 g) unsalted butter
  • 1/3 cup (34g) powdered sugar
  • 1 Tbsp. sour cream,
  • 1 egg (room temp)
  • 1/3 cups (80-100 ml) of warm milk
  • 1 Tbsp (9g) instant yeast
  • 1/8 tsp. salt (~pinch)


  • 12 oz. (340g) walnuts, ground
  • 1/2 cups (100 g) sugar
  • 2 tsp. vanilla
  • 1/2 cup (~100 ml) milk
  • 1 tsp. cinnamon
  • 2 Tbsp. orange juice (optional and fresh squeezed)


  1. Stir yeast and ½ powdered sugar into ~120F milk, dissolve and set aside. (does not have to proof with instant yeast, if using active, allow to activate (10-15 minutes)
  2. Work room-temp butter into flour as you would for a pie crust until corn meal texture.
  3. Add room temp egg, remainder sugar, salt, sour cream, and milk with yeast.
  4. Work ingredients until a nice soft dough forms. Sometimes a little more flour is needed if it seems too soft.
  5. Form into a ball/hockey puck shape, cover and let rest for ~30 minutes.
  6. While dough is resting, add sugar, cinnamon, vanilla, orange juice and milk to ground walnuts to make a paste and set aside.
  7. Divide dough into 6 equal portions (I weigh the whole ball and divide by six) knead and roll them into little balls and set aside.
  8. Roll each portion into a circle about the size of a dinner plate (~7in/18cm) and cut into 8 triangles. (like a pizza. I use a pizza cutter)
  9. Place a tsp. of walnut paste on the outer rim of each triangle and roll toward the point into a crescent shape. (sometimes I like to spread the paste over the whole triangle rather than leave in a clump in the center, and then roll. Toasted nut paste tastes so good when it seeps out and gets a bit toasted)
  10. Place on a parchment paper lined cookie sheet and allow to rest for an extra 15 minutes.
  11. Bake it in a preheated 350 F oven, until it has a slight golden color, about 25 minutes.
  12. Dust kifli with powdered sugar.
  • Apricot jam is another traditional filling for the filling. The apricot jam/butter should not be too thin or runny. A denser jam works best.

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