Gram's Hungarian Kiffle

Recipe Rating:
 2 Ratings
Serves: 5 dozen ~ depending on size Kiffle you make
Cook Time:


2 - 8oz pkg cream cheese
1 c butter, unsalted - no substitutions
2 c all purpose flour
1/2 c powdered sugar, sifted
1/2 tsp salt
3/4 c filling, your choice: crushed nut, poppyseed, lekvar (prune butter), applebutter, apricot ~any fruit filling works, etc. i usually make a variety

The Cook

Kim Martin Recipe
Full Flavored
North Augusta, SC (pop. 21,348)
Member Since Oct 2010
Kim's notes for this recipe:
This is a recipe handed down from generation to generation originating in Hungary. When I make them I double the recipe, and use a variety of different fillings. We only make these at Christmas to give out as gifts with our other varies goodies we make, they're great for parties and gatherings, as well
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1) Cream butter and cream cheese till fluffy; gradually blending in sugar.
2) Stir together flour and salt, stir into a creamed mixture. me, you could just use a food processor for this step to form the dough.
3) Divide in half and roll with your hands to form a "Ball" and Cover; chilling dough several hours or overnight. Be advised; the less you handle the dough the more delicate and flakier it will be when it's baked.
4) On lightly floured surface, roll each portion into rectangles, THEN cut them down into about 2 1/2-inch squares. (There WILL be "odd triangle" sizes left. You'll USE them too! - Kiffles are a ROLLED, 'cresent-shape".)
5) Place a dollop (about one rounded teaspoon) of filling in the center of each square.
6) Lift up two diagonal corners of the dough to center, pinching together to seal into crescents.
7) Preheat oven to 375°.
8) Place dough on ungreased cookie sheet. (I'd STILL spray them with BUTTER FLAVORED PAM! - Better 'safe' than STUCK!)
Bake till firm until golden brown (about 12-15 minutes).
9) Cool on wire racks. Sift powdered sugar over slightly warm pastries.
10) Store loosely covered in a cool dry place.

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user Kim Martin sokimm - Jan 11, 2011
Kim Martin [sokimm] has shared this recipe with discussion group:
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user bev snee 1234567 - Jan 11, 2011
Kim, I grew up on these too. My Grandma was from Austria and she made these every year. My Grandma lived nextdoor to us and I was always with her when she was cooking or baking. She never wrote her recipes down, only in her head.She taught me how to cook the comfort food that I crave all the time, only, when I asked how much of this or that she would say a handful and I would laugh and say Grandma my hands are bigger then yours! This recipe brings back happy memories. Thanks for sharing Kim.
user Kim Martin sokimm - Jan 11, 2011
Kim Martin [sokimm] has shared this recipe with discussion group:

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