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1 lb cream cheese (do not use low fat)

1 lb butter 

2 egg yolks

4.5 cups flour

2 teaspoon baking powder

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 11-13 minutes.

when golden color. Cool and sprinkle with powdered sugar.


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

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