Serves 36
30 min
Kiffles
Recipe GLPRfd5a009aa03557
Delicate Eastern European pastries made with a tender cream cheese and butter dough, folded around a fruity apricot filling and finished with a dusting of confectioners sugar. These crescent-shaped cookies are perfect for special occasions or as a refined treat.
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Ingredients
3 cups unsifted flour
3 tablespoons sugar
¼ teaspoon salt
2 sticks butter, softened
8 ounces cream cheese, softened
3 egg yolks
12 ounces apricot butter for filling
Confectioners sugar for dusting
Directions
Combine flour, sugar, and salt in a large mixing bowl.
In a separate bowl, cream together the softened butter and cream cheese until light and fluffy.
Add the egg yolks to the butter and cream cheese mixture and beat until well combined.
Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 20 minutes.
Preheat oven to 375°F. On a floured surface, roll out one portion of dough to about ⅛-inch thickness.
Cut the dough into 2-inch squares using a knife or pastry cutter.
Place about ½ teaspoon of apricot butter in the center of each square.
Fold each square diagonally to form a triangle, pressing the edges to seal, then curl the points slightly to create a crescent shape.
Place kiffles on a parchment-lined baking sheet, spacing them about 1 inch apart.
Bake for 12 to 15 minutes until the edges are lightly golden. The internal temperature does not apply to this cookie recipe.
Remove from oven and cool on a baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once fully cooled, dust generously with confectioners sugar.
