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Fun with Kiffles

  • Marlon Mata
  • December 17, 2010

When it comes to good pastries, kiffles is among those who can stand on its own. And why not? It’s one of those traditional pastries that would surely bring back good memories. It’s also guaranteed to keep us asking for more.

Originally a traditional Hungarian pastry, kiffles has become a common item in Pennsylvanian tables. Simple, small, and with a delicious texture that teases the mouth and tongue, kiffles are definitely one of the favourite pastries by Americans.

The nice thing about this particular pastry is its filling. You can put almost anything in it. As long as it fits in the kiffles’ pocket, then it would be fine. Traditionally, they would use prunes, poppy seeds, apricots, or walnuts as filling. Other more creative bakers would put unique fillings in it, for example, using pineapple or mango as a filling. Not only do they taste good, the kiffles sort of enhances the flavour.

Now, here’s a simple recipe that you could certainly do at home:

Kiffle Recipe

Ingredients:

2 16-ounce packages cream cheese softened

2 cups butter or margarine, softened

4 cups all-purpose flour

1 cup sifted powdered sugar

1 teaspoon salt

1 1/2 cups filling: nut, poppy seed, lekvar or prune, or apricot

Directions:

1) Cream butter and cream cheese till fluffy; gradually blend in sugar.

2) Stir together flour and salt, stir into a creamed mixture.

3) Cover; chill dough several hours or overnight.

4) Divide dough in thirds. On lightly floured surface, roll each portion into 12 1/2×10-inch rectangles, cut into 2 1/2-inch squares.

5) Place a dot (about one rounded teaspoon) of filling in the center of each square.

6) Lift up two diagonal corners of the dough to center, pinching together to seal into crescents.

7) Preheat oven to 375°.

8 ) Place dough on ungreased cookie sheet. Bake till firm until golden brown (about 12-15 minutes).

9) Cool on wire racks. Sift powdered sugar over slightly warm pastries.

10) Store loosely covered in a cool dry place.

Makes 10 dozen, depending on the size of kiffles.

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