Hungarian Kiffles


  • 2-1/4 cups all-purpose flour (plus more for rolling)
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup (1/2 lb) unsalted butter, softened
  • 2 to 2-1/2 cups cake and pastry filling


Prepare the Dough:

  • Whisk the flour and salt along in an exceedingly medium bowl and put aside.
  • Beat the cheese and butter with an electrical mixer on medium speed till terribly sleek and creamy, two to three minutes.
  • cut back the mixer speed to low and add the flour mixture, 1/4 cup at a time, combining simply till combined. The dough are quite wet, however not sticky.
  • flip the dough out onto a gently floured surface and flatten into a sq. just about 1/2-inch thick. dig four equal items and wrap every singly in wrapping. Refrigerate till firm, a minimum of two hours.

Roll and Cut the Dough:

  • heat the kitchen appliance to 375°F and position a rack within the center of the kitchen appliance. Line an outsized cooking utensil with parchment paper.
  • take away one portion of the dough from the white goods and place it on a generously floured surface. mud the highest of the dough with flour and canopy with a sheet of wax or parchment paper. engaging from the middle toward the corners, roll the dough bent Associate in Nursing 1/8 in. thick sq.. It ought to live regarding nine inches.
  • See our formula notes below to be told the way to roll your dough into an ideal sq..
  • employing a pastry wheel or a pointy knife, cut your dough each lengthwise and crosswise into tiny squares. Your total yield can rely on however massive you create them. we have a tendency to suggest 1-1/2 to 1-3/4 inches.
  • the most effective thanks to keep the scale even is to use a ruler and mark all four sides of the dough sq. at intervals with the tip of a knife. you'll be able to use the handle of a spatula to guide you as you chop to stay your lines straight moreover (similar to drawing straight lines on a sheet of paper).

Fill and Seal the Kiffles:

  • operating as quickly as attainable, place alittle mound of filling (about 1/2 to 3/4 teaspoon) within the center of every sq.. If the filling flavor you’re mistreatment is comparatively sleek you'll be able to spoon it into alittle electric refrigerator bag, clip a little bottom corner and squeeze the filling onto the squares. This works notably well with the flower and almond flavors.
  • carry 2 opposite corners of the dough over the filling and gently pinch them along. Fold that “point” over to 1 aspect, moisten the tip of your finger with a small amount of water and sleek it down gently on one aspect of the kiffle. This forestall the kiffles from pop open as they bake.
Note: the assorted filling flavors unfold a touch} otherwise throughout baking thus you'll wish to fill some “test” kiffles and bake them to determine the proper amount of filling for every sort.
Bake the Kiffles:

  • prepare the kiffles one in. apart on the parchment lined cooking utensil. Bake till barely golden, twelve to fourteen minutes. Cool on the baking sheet for one minute, then rigorously transfer the kiffles to cooling racks.
  • Repeat the method with the remaining three parts of dough, mistreatment completely different filling flavors if desired.

How to Store Kiffles:

  • Store kiffles between layers of waxed paper in an exceedingly tightly closed instrumentality and refrigerate. Bring them to temperature (30 minutes out of the fridge), prepare on a plate and dirt gently with granulated sugar simply before serving. It’s not better to prime them with granulated sugar before storing.

Makes eight to twelve dozen

How To Roll Your Dough Into an ideal 9-Inch Square:

  • Cut a sheet of parchment paper fifteen inches wide by eighteen inches long. Fold 4-1/2 inches of every short aspect toward the center. create sharp creases and unfold.
  • Fold three inches of every long aspect toward the middle. create sharp creases there moreover and you must have a well-defined 9-inch sq. within the center of your parchment paper.
  • With the flaps facing up, mud the parchment generously with flour and place a little of dough within the center of the sq.. mud the highest of the dough with flour moreover, then fold the parchment on your creases to form Associate in Nursing “envelope” around your dough.
  • Place it on your rolling surface, flap sides down and roll the dough from the middle toward the corners as directed on top of. take away the dough rigorously to avoid tearing.

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