Hungarian kiffles

local@modbee.comMay 20, 2013 

Hungarian kiffles

Prep time: 45 minutes

Cook time: 14 minutes per batch

Makes about 5 dozen

Rebecca Rogers of Bloomington, Ind., visits a resident at a nursing home where they enjoy talking about cooking and baking. Her friend used to make a cookie called kiffles. Rogers wanted to get a recipe for kiffles so she could make them for her.

Today's Mailbox recipes come from Diane Bozarth of Modesto. This recipe calls for canned pastry filling. This is not pie filling, which is too runny for this cookie. Solo brand cake & pastry fillings work beautifully and comes in a wide variety of fillings. You can try prune and poppy seed, which are traditionally Hungarian fillings, and raspberry, almond or apricot.


2¼ cups all-purpose flour, plus more for rolling

½ teaspoon salt

8 ounces cream cheese, softened

1 cup unsalted butter, softened

2 (12-ounce) cans pastry filling (Solo, for example)


Whisk the 2¼ cups flour and ½ teaspoon salt in a medium bowl and set aside.

Beat the cream cheese and butter together at medium speed for 3 to 5 minutes, until very smooth and creamy. Reduce the mixer speed to low and add the flour mixture slowly, mixing just until combined. The dough will be moist, but not sticky.

Turn the dough out onto a sheet of lightly floured wax paper and flatten into a square about ¾-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 degrees and position a rack in the center of the oven. Line a large baking sheet with parchment paper.

Remove one portion of the dough from the refrigerator and place it on a well-floured sheet of wax paper. Dust the top of the dough with flour and top with another sheet of wax paper. Roll the dough out to an ‹-inch thickness. You should end up with about a 10- to 11-inch square. The dough tends to become soft quickly due to its high fat content, so you may need to remove the wax paper and sprinkle on a bit more flour once or twice to keep it from sticking. If the dough is too soft after rolling, return to refrigerator for 3 or 4 minutes before cutting.

Remove the top sheet of wax paper and trim dough into a square with a pastry wheel or sharp knife. Cut the square into fourths lengthwise and crosswise to get 16 squares. Save your scraps for re-rolling. Working as quickly as possible, place ½ to ¾ teaspoon of filling in center of each square. Pinch together two opposite corners in the center and fold that "point" over to one side and smooth down very gently. This prevents the cookie from popping open as it bakes.

Arrange cookies 1½ inches apart on the parchment-lined sheet. Bake until lightly golden, about 12 to 14 minutes. Cool on the baking sheet for about 1 minute, then carefully transfer to cooling racks. Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired. Store between layers of wax paper in a tightly-closed container and refrigerate. Bring to room temperature, arrange on a plate and dust lightly with powdered sugar just before serving.

Per cookie: 81 calories; 1 gram protein; 10 grams carbohydrates; 4 grams fat; 12 milligrams cholesterol; 33 milligrams sodium; 0 fiber; 49 percent calories from fat.

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