In a large bowl, cream together butter, cream cheese, sugar, and salt until smooth.
Mix in flour until a soft dough forms.
Divide into 4 equal portions, flatten into disks, wrap in plastic, and refrigerate at least 2 hours (or overnight).
Prepare the Filling:
For walnut filling: Combine walnuts, sugar, and milk in a small saucepan over low heat until just blended. Cool before using.
(Other fillings can be used as is.)
Roll and Cut:
Preheat oven to 350°F (175°C).
On a lightly floured surface, roll one disk of dough into a thin circle (about 1/8 inch).
Cut into wedges (like a pizza).
Fill & Roll:
Place a small amount of filling at the wide end of each wedge.
Roll up toward the point, forming a little crescent.
Place on a parchment-lined baking sheet, tip-side down.
Bake:
Bake 15–18 minutes, until just lightly golden (not too dark).
Dust & Serve:
While warm, roll in powdered sugar or dust generously on top.
🍽️ Serving
Kiffles are best slightly warm or at room temperature. Store in an airtight container — they actually taste even better the next day when the flavors meld.
Would you like me to include a step-by-step shaping guide (with tips so they don’t unroll or leak filling while baking)? That’s the trickiest part for most people when making kiffles!
