Hungarian Filled Cookies
Hungarian filled cookies with buttery, tender dough and sweet fruit preserves, topped with powdered sugar. Perfect for festive occasions or as a delightful treat with coffee.
Ingredients
Instructions
- Rub butter and flour between hands into a large bowl.
- Make a well in the center of the dough.
- Add egg yolks and sour cream; slightly mix them together.
- Work the ingredients into a smooth dough.
- Chill the dough overnight in the refrigerator.
- Roll out the dough on a slightly floured board.
- Cut the dough into 2-inch squares.
- Place a small spoonful of preserves in the center of each square.
- Fold the squares and pinch the opposite corners together to seal.
- Bake on a greased sheet at 350°F (175°C) for 25 minutes.
- Allow the cookies to cool slightly.
- Sprinkle the cookies with confectioners sugar before serving.
Tips & Substitutions
For a richer flavor, consider using European-style butter which has a higher fat content. If you prefer a different filling, feel free to substitute the apricot and raspberry preserves with other fruit preserves such as cherry or blueberry. To prevent the dough from sticking, ensure your work surface is lightly floured while rolling it out.
Serving Suggestions
These Hungarian filled cookies make a delightful treat with a cup of tea or coffee. For a festive touch, serve them alongside a platter of Great Beginnings Pasquet Egg or a Nut And Cheese Log during gatherings. Dusting them with confectioners' sugar before serving adds an elegant finish.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you need to keep them longer, refrigerate them for up to two weeks. To reheat, place the cookies in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Filled Cookies contains roughly 1059 calories, with 16g protein, 110g carbohydrates, and 61g fat. It is an excellent source of protein (31% of the Daily Value) and iron (30% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 652mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend if you need a gluten-free option. However, the texture may vary slightly, so ensure that the blend you choose is suitable for baking cookies.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and firm to the touch. Keep an eye on them as baking times can vary slightly depending on your oven. If they are browning too quickly, reduce the temperature slightly.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to three months. For best results, separate layers with parchment paper to prevent sticking. Thaw at room temperature before serving or reheat as mentioned above.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).