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Ham Crescents Recipe - Hungarian Sonkas Kifli


Ham Crescents or Hungarian Sonkas Kifli

Ham Crescents or Hungarian Sonkas Kifli

© 2011 Barbara Rolek licensed to About.com, Inc.
This recipe for Hungarian ham crescents or sonkás kifli is a good use for leftover ham. The ham is combined with Trappist cheese, also known as monastery-style cheese. Trapista is one of the most popular cheeses in Hungary. A good substitute is Edam or French Port-Salut. These ham crescents can be made in mini size for appetizers, medium to accompany salads and main courses, or large to be a meal in itself.

Here's a larger photo of Hungarian Ham Crescents or Sonkás Kifli.

Prep Time: 20 minutes

Cook Time: 20 minutes

2 rises: 2 hours

Total Time: 2 hours, 40 minutes

Yield: 24 Ham Crescents


  • Dough:
  • 500 g / 17.6 ounces all-purpose flour
  • 100 ml / 5.25 ounces warm milk
  • 1 teaspoon sugar
  • 3 1/2 teaspoons active dry yeast
  • 2 large room-temperature eggs
  • 1/3 cup warm water
  • 5 tablespoons oil
  • 2 tablespoons melted butter
  • 3/4 teaspoon salt
  • Filling:
  • 250 g / 8.8 ounces cooked finely chopped ham
  • 200 g / 7 ounces grated Trappist cheese or Edam cheese
  • 100 g / 3.5 ounces drained and finely chopped pickles
  • 3 tablespoons sour cream
  • 1 teaspoon grainy mustard
  • Salt and pepper
  • 1 large room-temperature egg beaten with 1 teaspoon water
  • Caraway seeds (optional)
  • Sesame seeds (optional)


  1. Place flour in a large bowl or stand mixer. In a separate container, mix together warm milk, sugar and yeast. Add to flour and begin mixing with the dough hook. Add 2 eggs, warm water, oil and melted butter. Knead until the dough blisters. This will take some time -- up to 10 minutes and possibly longer by hand. Transfer to a greased bowl, cover and let rise in a warm place until doubled.

  2. While the dough is rising, prepare the filling. In a medium bowl, combine ham, cheese, pickles, sour cream and mustard. Adjust seasonings and set aside.

  3. Place rack in middle of oven and heat to 375 degrees. Punch down dough and turn out onto a lightly floured surface. Divide in half and cover portio not being worked on. Roll one portion of dough to an 11-inch-diameter circle. Using a pizza cutter, cut into 12 even triangles. Using a cookie scoop, portion a generous dollop of filling at the widest end of one of the triangles and roll toward the point. Place point-side down on a parchment lined-sheet. Repeat with remainder of dough for a total of 24 crescents. Cover and let rise until doubled.

  4. Brush risen crescents with egg mixed with water. Sprinkle with caraway seeds or seasame seeds, if desired. Bake 15-20 minutes or until golden brown on top and bottom. Remove from oven and pan, and transfer to wire rack to cool. Can be eaten warm or cold and gently reheated in a microwave or conventional oven.
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