Cream Cheese Cookies/pastries Hungarian Kiffles

Deb Crane


These traditional Hungarian cookies are a cross between a cookie and a pastry. A Hungarian version of kolaches. Stuffed with a dollop of apricot and prune filling. You can also use a poppy seed filing.
Very addicting and tasty! I make the fillings and freeze them to use any time I crave these delicate pastries. Great on a cookie tray.
I highly recommend the home made fillings, but you can use ready prepared fillings as well. This recipe comes from June Meyer and are just like my Grandma made.

pinch tips: Parchment Paper Vs Wax Paper





2 1/4 c
all purpose flour
1/2 tsp
8 oz
cream cheese, softened
1 c
unslated butter, softened
1/2 - 2/3 cups flour to prevent sticking during rolling.
2 can(s)
pastry filling (not pie, or preserves) *see note

Directions Step-By-Step

Whisk the 2 1/4 cups flour and 1/2 teaspoon salt together in a medium bowl. Set aside.
Beat the cream cheese and butter together at medium speed for 3-5 minutes, until very smooth and creamy.
Reduce the mixer speed to low and add the flour/salt mixture slowly, mixing just until combined. (The dough will be very moist, but not sticky)
Turn the dough onto a lightly floured wax papered surface and flatten into a square about 3/4 inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap.
Refrigerate until firm, at least 2 hours.
Preheat oven to 375 degrees and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
Remove one portion of dough from fridge and place it on a well floured sheest of wax paper. Dust the top with flour and top with another sheet of wax paper. Roll the dough out to 1/8 inch thickness. You should end up with about a 10-11 inch square.
Remove the top sheet of wax paper and trim dough into a square with a pastry wheel or sharp knife.
Cut into fourths lengthwise and crosswise to get 16 squares. Save scraps to re-roll.
Working quickly, place about 1/2 - 3/4 teaspoon of filling in center of each square, pinch together two opposite corners in the center and fold that point over to one side and smooth down gently. This will help prevent the cookie from popping open as it bakes.
Arrange cookies 1 1/2 inches apart on a parchment lined sheet.
Bake until lightly golden, about 12-14 minutes.
Cool on the baking sheet for about a minute then carefully transfer to cooling racks.
Repeat with remaining 3 portions of dough using different fillings.
Store between layers of wax paper in a tightly closed container and refrigerate. Bring to room temp arrange on a plate and dust lightly with powdered sugar.
Makes about 5 dozen.
If you choose to make your own filling, it is easy!

Apricot or prune:
1 pound of dried Apricots or Pitted dried Prunes
water just to cover
1 cup sugar
Put fruit in saucepan and cover with water just enough to cover. Do not let all the water evaporate or it will burn. Add water if necessary. Once the fruit is soft, add the sugar. and cook until thick. Remove from pot and puree in a food processor. Ladle into baggies and freeze until ready to make cookies. Cut the corner of the baggies to pipe on the filling onto the cookies.

About this Recipe

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American