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Hungarian Kiffles

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Serves 3 dozen | Prep Time 20 minutes | Cook Time 10-13 minutes

Why I Love This Recipe

This recipe is my Eastern European Grandmothers. Having her recipes is like having her right there with me in the kitchen. Her cooking was phenomenal and I am happy to share!

Ingredients You'll Need

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

Confectioners Sugar


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

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