👩🍳 Instructions
- Make the dough:
- Beat softened butter and cream cheese until smooth.
- Add vanilla and salt.
- Mix in flour gradually until a soft dough forms.
- Divide into 4 balls, wrap in plastic, and chill for at least 2 hours (or overnight).
- Prepare the filling:
- Mix walnuts, sugar, and cinnamon.
- Add just enough milk to bind into a spreadable paste.
- Roll and shape:
- Preheat oven to 350°F (175°C).
- Roll one dough ball at a time into a thin rectangle (about ⅛ inch thick).
- Cut into small squares (around 2–2.5 inches).
- Place ½ teaspoon filling in the center of each square.
- Roll up from corner to corner, shaping into a crescent (kiffle).
- Bake:
- Place cookies seam-side down on a parchment-lined baking sheet.
- Bake for 15–18 minutes, until lightly golden.
- Finish:
- Cool slightly, then roll warm cookies in powdered sugar.
- Store in an airtight container — they actually taste better after a day or two!
✨ Variations:
- Apricot Kiffles: Fill with thick apricot jam or preserves.
- Poppy Seed Kiffles: Use a sweet poppy seed paste filling.
- Raspberry Kiffles: Use raspberry preserves for a fruity twist.
Would you like me to also give you the authentic Hungarian poppy seed filling recipe? That’s another classic for Kiffles!
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