Cream Cheese Cookies/pastries Hungarian Kiffles
Deb Crane @songchef
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.
- 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
Whisk the 2 1/4 cups flour and 1/2 teaspoon salt together in a medium bowl. Set aside.
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)
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.
Cut into fourths lengthwise and crosswise to get 16 squares. Save scraps to re-roll.
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.
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.