Hungarian Cream Cheese Cookies with Prune Lekvar
Delicately flaky and buttery, Hungarian Cream Cheese Cookies with Prune Lekvar are an irresistible treat that beautifully blends old-world charm with rich, homemade flavor. These tender cookies are made from a cream cheese and butter dough, creating a luxuriously soft and melt-in-your-mouth texture. A sweet and tangy prune lekvar filling, nestled inside delicately folded crescents, adds a burst of flavor that perfectly complements the subtle sweetness of the pastry. Finished with a light dusting of powdered sugar, these timeless cookies are ideal for holiday gatherings, afternoon tea, or any special occasion. Quick to prepare and freezer-friendly, this traditional recipe is perfect for both seasoned bakers and novices looking to explore authentic Hungarian desserts.
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Recipe Information
Ingredients
- 226 g Cream cheese
- 226 g Unsalted butter
- 360 g All-purpose flour
- 1 pinch Salt
- 300 g Prune lekvar (prune filling)
- 50 g Granulated sugar (for dusting)
- 50 g Powdered sugar (for garnish)
Instructions
In a large mixing bowl, combine the cream cheese and unsalted butter. Beat with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Gradually add the all-purpose flour and a pinch of salt to the cream cheese-butter mixture. Mix until a soft dough forms. Avoid overmixing.
Divide the dough into two equal portions, shape each into a disk, and wrap them in plastic wrap. Refrigerate for at least 2 hours or overnight to chill.
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of the dough to about 1/8-inch (3 mm) thickness. Keep the other portion in the fridge until ready to use.
Using a 2.5-inch (6 cm) round cookie cutter or a glass, cut out circles from the rolled dough. Gather the scraps, reroll, and cut out additional circles.
Place about 1 teaspoon of prune lekvar in the center of each dough circle. Fold opposite sides of the circle over the filling and pinch the edges together to seal, forming a little crescent or envelope shape.
Arrange the cookies on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between them. Sprinkle a small amount of granulated sugar over the cookies for a light crunch.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the cookies remain pale overall.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cool, dust them generously with powdered sugar for a final touch.
Serve your Hungarian Cream Cheese Cookies with Prune Lekvar at room temperature. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
