In a bowl, combine flour, powdered sugar, and salt.
Cut in the cold butter until it resembles coarse crumbs.
Mix in the egg and vanilla, knead quickly into a smooth dough.
Wrap in plastic and chill for 30–60 minutes.
Prepare the filling:
For nut or poppy fillings, mix with sugar and a little milk to make a thick paste.
Shape the kiffles:
Roll the dough into small circles (~2–3 inches diameter).
Place a small amount of filling near the edge.
Fold into a crescent shape, sealing the edges gently.
Bake:
Preheat oven to 350°F (175°C).
Place kiffles on a parchment-lined baking sheet.
Bake 12–15 minutes until lightly golden on the edges.
Finish:
Let cool slightly, then dust with powdered sugar if desired.
Kiffles are wonderful because they can be made ahead of time, and the flavors actually deepen after a day or two. They’re perfect with tea, coffee, or even as a sweet little gift during the holidays.
If you want, I can also share a shortcut version that’s super easy but still tastes like homemade kiffles—perfect if Christmas is around the corner! Do you want me to do that?
