🔥 INSTRUCTIONS
1. Make the dough
- Cut butter and cream cheese into flour until sandy
- Mix in sugar, salt, and egg yolks
- Knead briefly until smooth
Divide into 4 disks, wrap well, refrigerate at least 2 hours (or overnight).
Cold dough is key!
2. Prepare fillings
Make walnut or apricot filling, let cool.
Must be thick, not runny.
3. Roll the dough
- Roll 1 piece at a time (keep rest cold)
- Dust surface with powdered sugar or flour
- Roll very thin — about ⅛ inch / 3 mm
Cut into 2.5-inch squares.
4. Fill and roll
Place 1 tsp filling in center.
Roll diagonally like a little crescent.
Seal gently at ends or they may leak.
Place on parchment-lined tray.
5. Bake
Preheat oven to 350°F (175°C).
Bake 12–15 minutes, until very light golden at edges.
Do not brown heavily — they should stay pale.
6. Finish
Cool completely.
Dust generously with powdered sugar.
🤤 RESULT:
- Light, buttery, flaky pastry
- Sweet nutty or fruity filling
- Delicate melt-in-your-mouth texture
- Perfect with coffee or tea
They taste even better the next day!
🌟 TIPS (Secrets to Perfect Kiffles):
- Keep dough very cold
- Roll thin for flaky layers
- Don’t overfill
- Use thick fillings only
- Chill shaped cookies before baking (optional but best!)
- Work in small batches
🧡 FILLING VARIATIONS:
- Prune lekvar (classic)
- Poppy seed
- Raspberry
- Walnut + honey
- Chocolate hazelnut
🍽️ STORING:
- Keep airtight up to 1 week
- Freeze beautifully for 2–3 months
📣 SOCIAL CAPTION:
Hungarian Kiffles 🇭🇺🥐
Flaky, buttery crescent cookies with sweet walnut or apricot filling.
A holiday tradition you’ll fall in love with!
If you want:
✔️ Prune lekvar recipe (traditional!)
✔️ Poppy seed filling
✔️ No-cream-cheese version
✔️ Video-style quick instructions
Just tell me!
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