It’s the time of the year when we bake more than usual. This Hungarian cookie is one I am sure you will love and is very popular during the holidays!
Made with a cream cheese dough, kiffles come out of the oven with a flakey texture. This traditional Hungarian cookie is delicate and rich.
Wrap in a pretty container with a ribbon and you have a lovely gift to give!
Eastern European Cookie
- 3 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 2 sticks butter room temperature
- 8 oz cream cheese room temperature
- 3 egg yolks
- 3/4 lb apricot butter
- 1/2 cup confectioners's sugar for sprinkling after baked
-
In a large bowl combine flour, sugar and salt
-
In a stand mixer or by hand-cream butter and cream cheese until smooth
-
Add the egg yolks to the butter/cream cheese mixture
-
Add the flour mixture to the butter/cream cheese mixture and blend together
-
Separate into five balls
-
Refrigerate overnight-12 hours
-
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 a round cookie cutter or a white wine glass (perfect size)
-
Take the circle and very gently roll once or twice to make an oval
-
Using 1/2 teaspoon of filling, place it in the middle of the oval and spread around
-
Roll the dough length wise- gently-pulling the ends to lengthen the kiffle
-
After all kiffles are rolled, place seamed side down on a parchment paper lined cookie sheet
-
Bake at 375 degrees for about 10-13 minutes- until lightly browned
-
Cool on a cooling rack
-
When ready to serve, sprinkle with confectioners' sugar
The apricot butter may be substituted for
- Raspberry
- Prune (Lekvar)
- Walnut
