Hungarian Kiffles are an Eastern European pastry cookie. The dough is rolled out thin and spread with a fruit or nut filling before rolling. I am using my Hungarian Grandmother’s recipe for these kiffles.
This dough is VERY easy to work with. My challenge has always been the shape that works the best to roll the kiffles. This time I used a wine glass to cut the shape into a circle and then rolled the dough into an oval shape. I have tried the “pizza slice shape” but I find I am left with too much dough. I was trying to recreate my grandmother’s kiffles which were delicate and small. So far the oval shape has come the closest.
Kiffles can be filled with raspberry, apricot, prune or nuts. I used apricot butter.
3 cups unsifted flour
3 tablespoons sugar
1/4 teaspoon salt
2 sticks of butter (room temperature)
8 oz cream cheese (room temperature)
3 egg yolks
3/4 lb Apricot Butter
In a large bowl combine the flour, sugar and salt
In a stand mixer or by hand, cream the butter and cream cheese together until smooth
Add the egg yolks to the cream cheese mixture
Slowly add the flour mixture to the cream cheese mixture
Mix until combined and smooth
Divide dough into 5 balls and refrigerate overnight
When ready to roll the dough let it come almost to room temperature
Using a rolling-pin take a dough ball and roll into a circle
Cut out circles using round cookie cutter or a white wine glass like I did (perfect size)
Now take the circle and very gently roll once or twice to make an oval shape. The dough should be thin but workable.
Using 1/2 teaspoon of the filling place it in the middle of the oval and spread it around
Roll the dough length wise gently pulling the ends to lengthen the kiffle
After all the kiffles are rolled, place seamed side down on a parchment paper lined cookie sheet
Bake at 375 degrees for 10-13 minutes until lightly browned
Cool on a cooling rack
When ready to serve sprinkle with confectioners sugar