GRAM'S HUNGARIAN KIFFLE
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
Provided by Kim Martin
Categories Other Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. 1) Cream butter and cream cheese till fluffy; gradually blending in sugar.
- 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.
- 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.
- 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".)
- 5. 5) Place a dollop (about one rounded teaspoon) of filling in the center of each square.
- 6. 6) Lift up two diagonal corners of the dough to center, pinching together to seal into crescents.
- 7. 7) Preheat oven to 375°.
- 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).
- 9. 9) Cool on wire racks. Sift powdered sugar over slightly warm pastries.
- 10. 10) Store loosely covered in a cool dry place.
HUNGARIAN KIFFLES
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Provided by Lynne Webb
Categories Baking & Desserts
Time 2h
Number Of Ingredients 5
Steps:
- Whisk the flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
- Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
- Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
- Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
- Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
- Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
- For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
- Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
- Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
- The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
- Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
- Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
- Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
- Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
- Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
- Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
- Makes 8 to 12 dozen
HUNGARIAN KIFLI II
Make these on a dry day. The dough is sticky. They are delicious!
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 24
Number Of Ingredients 11
Steps:
- In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
- in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 262 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 104.5 mg, Sugar 10.3 g
HUNGARIAN KIFFLES
This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!
Provided by Rach
Categories World Cuisine Recipes European Eastern European Hungarian
Time 8h25m
Yield 36
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
- Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
- Bake in the preheated oven until light brown, 10 to 15 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g
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- Sift the flour into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and 1⁄4 cup of the granulated sugar and beat on medium speed for about 3 minutes, until light and creamy.
- Scrape the dough onto a lightly floured work surface and divide in half. Shape each half into a disk 3⁄4 to 1 inch thick, then wrap each disk in plastic wrap and refrigerate for 1 hour.
- Meanwhile, in a small saucepan, combine the apricots and water and bring to a simmer over medium heat. Simmer for about 8 minutes, until the apricots are soft.
- Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.
- On a lightly floured work surface, roll out one dough disk 1⁄8 inch thick. Using the pastry wheel and ruler, trim the edges to create an 11-inch square, then cut the square into 16 squares, each about 23⁄4 inches.
- Dollop 1 teaspoon of the apricot filling in the middle of each square, then fold two opposite corners toward the center, overlapping them slightly and pinching them together.
- Bake the cookies for 16 to 18 minutes, until the corners start to turn golden, switching the baking sheets between the racks about halfway through the baking time.
- Using a small sifter or fine-mesh sieve, dust the cookies with the confectioners’ sugar just before serving.
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