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