Post by John Gugie on Dec 3, 2007 16:14:35 GMT -5
What are Kiffles? Kiffles are an Eastern European pastry of dough rolled paper thin by hand and filled with assorted fillings. They are pronounced "kif-fulls". In the U.S., you can find them in parts of Pennsylvania. Kiffles are similar to Polish Kolacky or Czech Kolache (small, sweet yeast buns with fruit filling poked into its side) but use a different dough.
Kiffle dough has cream cheese and butter in it. They're filled with apricot filling, lekvar (prune butter), poppyseed, or a walnut filling (walnuts and sugar), then they're rolled up into a crescent shape, and baked. While they're still a bit warm, the kiffles are sprinkled with powdered sugar.
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, poppyseed, 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 1/2x10-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.
to read more, go to
www.associatedcontent.com/article/101501/recipe_for_kiffles_hungarian_pastries.html
Kiffle dough has cream cheese and butter in it. They're filled with apricot filling, lekvar (prune butter), poppyseed, or a walnut filling (walnuts and sugar), then they're rolled up into a crescent shape, and baked. While they're still a bit warm, the kiffles are sprinkled with powdered sugar.
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, poppyseed, 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 1/2x10-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.
to read more, go to
www.associatedcontent.com/article/101501/recipe_for_kiffles_hungarian_pastries.html