Here’s a classic Walnut Crescent Cookies (Vanilla/Walnut Rolls) recipe — the ones rolled from triangles and coated in powdered sugar, just like in your image 🤍
🥐 Walnut Crescent Cookies (Diós kifli / Vanillekipferl style)
🧾 Ingredients (about 30–36 cookies)
Dough
- 250 g all-purpose flour
- 200 g cold butter (cubed)
- 80 g powdered sugar
- 1 egg yolk
- 1 tsp vanilla sugar (or vanilla extract)
- Pinch of salt
Walnut filling
- 150 g finely ground walnuts
- 60 g powdered sugar
- 1 tsp vanilla sugar
- 2–3 tbsp milk (just enough to bind)
For coating
- Powdered sugar (for rolling after baking)
👩🍳 Instructions
- Make the dough
In a bowl, mix flour, powdered sugar, salt, and butter. Rub with fingers until crumbly.
Add egg yolk and vanilla, knead quickly into a smooth dough.
Wrap and refrigerate 30 minutes. - Prepare the filling
Mix ground walnuts, powdered sugar, vanilla sugar, and milk.
Filling should be soft but not runny. - Shape
Roll dough into a circle (about 3–4 mm thick).
Cut into triangles like pizza slices.
Place a small spoon of walnut filling at the wide end of each triangle.
Roll tightly toward the tip. - Bake
Place on baking tray lined with parchment.
Bake at 170°C (340°F) for 15–18 minutes, until just lightly golden. - Coat
While still warm, gently roll cookies in powdered sugar.
✨ Tips
- Don’t overbake — they should stay pale and tender
- You can replace walnuts with almonds or hazelnuts
- Best after resting a few hours (even better next day!)