In a large bowl, beat together butter and cream cheese until smooth.
Add egg yolk, salt, and vanilla (if using).
Gradually mix in the flour until a soft dough forms.
Divide the dough into 3 portions, flatten each into a disk, wrap, and chill for at least 1 hour.
Prepare the filling:
For walnut or poppy seed filling, combine ingredients in a small saucepan and cook over low heat until thickened, then cool completely.
If using jam, just stir it well.
Assemble the cookies:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one dough portion on a lightly floured surface into a thin circle (about ⅛ inch / 3 mm thick).
Cut into small squares or circles (about 2½ inches / 6 cm).
Place a small amount of filling on each, roll into a crescent, and place seam-side down on the baking sheet.
Bake:
Bake for 15–20 minutes until lightly golden on the bottom (not brown on top).
Let cool slightly, then dust generously with powdered sugar.
☕ Serving:
Serve these delicate cookies with coffee or tea, or as part of a holiday dessert platter. They store beautifully in airtight containers and even taste better the next day!
Would you like me to include a traditional Hungarian walnut filling (Diós töltelék) recipe specifically for these Kiffles?
