1 lb cream cheese (do not use low fat)

1 pound butter (4 sticks)

4 cups flour

Walnut filling:

1 pound FINELY chopped walnuts.

½ cup sugar

½ cup milk

1 tablespoon butter

1 teaspoon lemon juice

1 teaspoon vanilla


May fill with any jam or lemon curd. Lekvar (prune jam) or apricot jam are more a Hungarian flavor

Knead all dough ingredients until blended and smooth. Separate into 6 dough balls and Put in refrigerator for at least 4 hours or overnight. I leave them overnight.


Walnut filling:

Warm the milk in a saucepan, then add all ingredients and simmer VERY LOW for about 2 minutes…stirring constantly. Take off the stove and cool before putting in cookies.

Roll dough about 1/8 inch thick and cut into 2” squares. Put filling in the middle and roll pinching the ends. Place on an ungreased cookie sheet and bake 350 for 15 to 20 minutes.

when golden color. Cool and sprinkle with powdered sugar.


May fold from corner to corner instead of rolling, see pics