Hungarian Kiffles

(Walnut-Top, Poppy Seed- Bottom L, Apricot- Bottom R)

In my house, the week leading up to Easter is a baking extravaganza. And the same busyness was mirrored yesterday at the East European Market in State College. Dessert fillings were flying off the shelves and Easter breads were on sale all throughout the store. I bought as much lekvar as I could carry and restocked my supply of poppy seed filling.

Kiffles are traditionally thought to be Hungarian and have been a favorite of mine ever since I was little. At home, we usually stuff them with walnuts, apricot, lekvar and/or poppy seed filling. Although they are considered cookies, I'd stay they are more like pastries. We use a cream cheese based dough which becomes buttery and flaky after baking.  

Ingredients:

For the dough:

Cream Cheese--- 6 OZ
All Purpose Flour--- 2 CUPS
Salted Butter--- 1 CUP (2 sticks)
Water--- As needed

For the filling:

Walnut Filling--- Recipe HERE
Apricot Preserves
Lekvar
Poppy Seed Filling--- Recipe HERE

STEP BY STEP:

• Dice chilled butter and combine with cream cheese using a hand blender

• Add flour 1/2 CUP at a time and mix until ingredients are combined. Add a little water to the dough if it is still not completely pliable. Knead dough until smooth and not sticky.

• Wrap in wax paper and refrigerate dough for at least 2 hours (can be refrigerated over night)

• Preheat oven to 350F

• Once time has passed, flour a work surface and rolling pin. Roll out dough to about the same thickness as you would a pie crust

• With a pizza cutter, make 2"x 2" squares from the dough

• Scoop 1 TSP filling per each square. Fold dough edge over edge (it helps so wet edges with water)

• Line a baking pan with parchment paper and bake kiffles at 350F for 15 minutes

• Remove from oven and let cool.