Hungarian Kiffles (Kifles)

 Hungarian Kiffles (Kifli / Kifles)

 Ingredients

For the dough:

• 250 g (2 sticks / 1 cup) unsalted butter, cold and cubed
• 250 g (2 cups) all-purpose flour
• 200 g (7 oz) cream cheese (or sour cream for a lighter dough)
• Pinch of salt
• Optional: 1 tsp vanilla extract or lemon zest for aroma

For the filling (choose one or mix and match):

1. Walnut filling:

• 200 g (1¾ cups) ground walnuts
• 100 g (½ cup) sugar
• 2–3 tbsp milk or egg white to bind

2. Apricot or plum jam:

• Use thick, high-quality jam (lekvár); mix with a little ground walnut if too runny

3. Poppy seed filling:

• 200 g (1¾ cups) ground poppy seeds
• 100 g (½ cup) sugar
• 100 ml (scant ½ cup) milk – heat together until thick

For topping:

• Powdered sugar (for dusting after baking)

 Instructions

1. Make the dough:

• In a large bowl, mix flour and salt.
• Cut in the cold butter with a pastry cutter or fingertips until crumbly.
• Add cream cheese (or sour cream) and mix to form a soft dough.
• Divide into 4 balls, wrap in plastic, and refrigerate for at least 1 hour (or overnight).

2. Prepare the filling:

• Mix desired filling ingredients until spreadable but not runny.
• Let cool completely if using cooked filling.

3. Roll and shape:

• Preheat oven to 180°C (350°F).
• On a lightly floured surface, roll one dough ball into a thin circle (about 20–25 cm / 8–10 inches).
• Cut into 8 wedges (like a pizza).
• Place ½ tsp to 1 tsp filling near the wide edge of each triangle.
• Roll up from wide edge to point, forming a crescent.

4. Bake:

• Place on parchment-lined baking sheet, point side down.
• Bake for 15–20 minutes or until light golden.
• Let cool slightly.

5. Dust with sugar:

• Roll warm kiflis in powdered sugar, or dust generously once fully cooled.