Best Kiffles Recipes

HUNGARIAN KIFFLES

Steps:

• Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
• Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• Bake in the preheated oven until light brown, 10 to 15 minutes.

KIFFLES

Steps:

• Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
• Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 15 minutes.

KIFFLES

Steps:

• Cream together cream cheese and butter. Add egg and mix thoroughly. Mix in flour. This is a pretty thick dough. Cut into 8 balls of equal size. Cover and chill until firm - 4 hours or overnight. (Note: this dough must be worked quickly and while cold. A chilled counter surface and/or rolling pin help considerably. If dough becomes to warm to work with, simply cover & re-chill.) Roll out each ball very thin (about 1/8 an inch) in a liberal amount of confectioner's sugar. Cut as you would a pizza into 8 equal-sized wedges. Place a large pinch of filling of your choice on the wide end of each wedge. Roll up, folding in the sides until the filling is sealed in completely. Be sure to place each cookie with the point side down, and press gently onto ungreased cookie sheet, otherwise they will unfurl while baking. Bake at 350º until golden brown (watch closely), about 9 minutes.

HUNGARIAN KIFFLES COOKIE FILLING/NUT FILLING

Steps:

• 1. Heat on stove until mixture thickens a little and is heated throughout. It is really done once it thickens up. **If mixture is too thick, add small amounts of milk to make mixture into a wet stiff paste consistency.

HUNGARIAN KIFFLES COOKIES/DATE NUT FILLING

Steps:

• 1. Combine dates with sugar and water. Cook over low heat until thick, stirring constantly (about 5 minutes).
• 2. Add 1/2 cup nuts and mix well.
• 3. ***Add a little more water to filling if needed, to make a soft paste consistency.

KIFFLES, A HUNGARIAN PASTRY

Steps:

• 1. (Original recipe called for 2 yeast cakes, but they are so hard to come by, that Dee Dee had to do the yeast conversion.) Mix the Yeast and Hot Water together first, then, add to sour cream. Finally add in egg yolks.
• 2. Mix the four and lard together with pastry blender, then by hand.
• 3. Add sour cream mixture to flour mixture; mix initially with a spoon, then with hands. Knead as with bread dough several minutes. If too wet, add 1 tablespoon at a time. Place in refrigerator overnight.
• 4. To roll out: Sprinkle sugar on board (like flour). The sugar is your friend in rolling this out. Take a handful of dough at a time from bowl in refrigerator. Roll out dough on sugared board. Use bread knife to cut dough into 2" squares. Place filling on one end, fold over twice. Place on ungreased cookie sheet with seam side down.
• 5. Bake 11 - 15 minutes in preheated oven set at 375 degrees.
• 6. Filling: I used 2 cans of Solo's Apricot Cake and Pastry Filling. DO NOT MAKE THIS WHEN WEATHER IS HIGH HUMIDITY.
• 7. Filling notes: My grandmother made her own apricot filling: 1 lb Apricot through a blender with water. Cook covered with sugar and water. She also made a nut filling: Grind walnuts very fine in blender. Add about 3 Tablespoons of sugar for every 12 ounces of nuts. Heat a little milk. Add a little at a time to nuts until it becomes a pasty.

HUNGARIAN KIFFLES

Steps:

• In a large mixer bowl at medium speed, beat cream cheese and butter or margarine until creamy. At low speed, gradually beat in flour until moistened and begins to form a ball. Shape into forty-eight balls, about 2 tablespoons of dough each. Place balls in bowl, cover and chill at least 4 hours or overnight.Preheat oven to 375°. On a lightly floured surface, roll each ball into a 4-inch circle. Place a rounded teaspoonful of filling or preserves in center ofeach fold, forming a crescent, and press edges together with tines of a fork. Place on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks. Dredge in powdered sugar. Just before serving, sprinkle with powdered sugar. Store loosely covered in a cool dry place.