Kútkifli

by | Apr 4, 2025 | Breads, buns & biscuits

Kútkifli is an old Swabian recipe from Harta, a village in Bács-Kiskun county, known for its rich culinary and cultural heritage. The name kútkifli holds a piece of history. Long ago, before refrigerators existed, people kept food cool by lowering it into a well (kút in Hungarian) using a bucket. The name also hints at an important step in making this pastry: unlike most yeast doughs, this one is not left to rise in a warm place – it rests in the fridge instead.

Soft, sweet and filled with plum butter, kútkifli is a simple yet delicious treat. Rolling the dough in sugar before baking gives it a crisp, caramelized crust. These little pastries are perfect with a cup of tea or coffee.

Kútkifli
Kútkifli – photo: zserbo.com

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

How to make túró at home

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.