Rongyos kifli – Hungarian croissant

by | Aug 27, 2021 | Breads, buns & biscuits

Rongyos kifli is actually a Hungarian croissant, a quicker, simpler and rustic version of the classic French croissant. It’s crispy on the outside, soft on the inside, the flaky layers shatter as you bite into it. Rongyos kifli is made with a yeast leavened dough that has been laminated with butter, but lamination is carried out not by folding, but stacking layers onto each other.

The original recipe of rongyos kifli was published in 1840. In that recipe the dough was folded, but later housewives tended to laminate the dough by preparing separate layers and placing them onto each other. The butter is softened so it can be spread on each layer evenly. Rongyos kifli is always bent into a crescent shape.

This recipe will yield 12-16 Hungarian croissants depending on how big pieces you want to make. Rolling out the layered dough needs a large work surface, kitchen counter won’t be enough, it’s recommended doing it on a big table.

Rongyos kifli - Hungarian croissant
Rongyos kifli – photo:
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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.

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.

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