gram's hungarian kiffle

Name: Gram's Hungarian Kiffle
Cook time: 15 min
Yield: 5
Ingredients: 2 - 8oz package(s) cream cheese; 1 cup(s) butter, unsalted - no substitutions; 2 cup(s) all purpose flour; 1/2 cup(s) powdered sugar, sifted; 1/2 teaspoon(s) salt; 3/4 cup(s) filling, your choice: crushed nut, poppyseed, lekvar (prune butter), applebutter, apricot ~any fruit filling works, etc. i usually make a variety

(2 RATINGS)

154 Pinches 1 Photo

Kim Martin

North Augusta, SC

Updated on Jan 11, 2011

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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My Nana's Kiffles. I made last night, nut, apricot, poppyseed and lekvar fillings.
Roll the dough balls the night before. Next day roll out the balls into a oval, spread a thin layer of filling across the center, fold dough roll like a cigar.

prep time

cook time 15 Min

method ---

yield 5 dozen ~ depending on size Kiffle you make

Ingredients

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

How To Make gram's hungarian kiffle

Step 1

1) Cream butter and cream cheese till fluffy; gradually blending in sugar.

Step 2

2) Stir together flour and salt, stir into a creamed mixture. OR...like me, you could just use a food processor for this step to form the dough.
Step 3

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.
Step 4

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".)
Step 5

5) Place a dollop (about one rounded teaspoon) of filling in the center of each square.
Step 6

6) Lift up two diagonal corners of the dough to center, pinching together to seal into crescents.
Step 7

7) Preheat oven to 375°.
Step 8

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).
Step 9

9) Cool on wire racks. Sift powdered sugar over slightly warm pastries.
Step 10

10) Store loosely covered in a cool dry place.
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