Kiefels Recipes

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HUNGARIAN KIFFLES



Hungarian Kiffles image

This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!

Provided by Rach

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 8h25m

Yield 36

Number Of Ingredients 6

1 pound butter, softened
1 pound cream cheese, softened
4 cups sifted all-purpose flour
1 pound walnuts, ground
1 cup white sugar
2 tablespoons milk, or more as needed

Steps:

  • Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
  • Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
  • Bake in the preheated oven until light brown, 10 to 15 minutes.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g

HUNGARIAN KIFFLES



Hungarian Kiffles image

Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.

Provided by Lynne Webb

Categories     Baking & Desserts

Time 2h

Number Of Ingredients 5

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 (about two 12-ounce cans)

Steps:

  • Whisk the flour and salt together in a medium bowl and set aside.
  • Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
  • Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
  • Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
  • Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
  • Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
  • Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
  • For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
  • Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
  • Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
  • The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
  • Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
  • Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
  • Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
  • Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
  • Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
  • Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
  • Makes 8 to 12 dozen

KIPFELS



Kipfels image

These are our favorite cookies. We received this recipe while in England and they are delicious!

Provided by Sally

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 18

Number Of Ingredients 9

3 ½ cups all-purpose flour
3 eggs
8 ounces cream cheese
1 cup butter
2 ⅓ cups walnuts
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix together flour, eggs, cream cheese and butter. Mix until well blended and refrigerate until firm.
  • To make Filling: Grind walnuts very fine or put finely chopped nuts between pieces of wax paper and roll with rolling pin to mash them. Put mashed nuts in a saucepan with evaporated milk, sugar and vanilla. Boil until mixture becomes thick. Simmer on low heat.
  • Roll out small pieces of dough in confectioner's sugar. Put a small amount of filling on each piece and roll up; shape each into crescent shape. Bake at 350 degrees F (180 degrees C) on greased cookie sheets for about 20 minutes.

Nutrition Facts : Calories 400 calories, Carbohydrate 36.2 g, Cholesterol 78.1 mg, Fat 25.7 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 11.3 g, Sodium 144.7 mg, Sugar 15.9 g

KIFFLES



Kiffles image

I started making these jam-filled half-moon cookies in college to keep me energized while I studied, and I still make them as a special treat for my friends every holiday. They are a bit labor-intensive, but very much worth the work.

Provided by NovelApproach

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h45m

Yield 24

Number Of Ingredients 5

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups all-purpose flour
1 cup strawberry jam
2 teaspoons cornstarch, or more as needed

Steps:

  • Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
  • Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.
  • Bake in the preheated oven until cookies are golden brown, about 15 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 21.6 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.9 g, Sodium 82.4 mg, Sugar 8.6 g

EASY SOUR CREAM KIFLI



Easy Sour Cream Kifli image

Not many ingredients in the dough; easy to mix, chill and fill, and the finished product is "oh, so good".

Provided by superbuna

Categories     Dessert

Time 2h20m

Yield 72 crescents

Number Of Ingredients 9

1 lb butter
4 cups all-purpose flour
3 egg yolks
1 1/2 cups sour cream
3 egg whites
1 1/2 cups grated walnuts
1 1/2 cups granulated sugar
1 grated lemon, rind of
2 tablespoons vanilla sugar (optional but good)

Steps:

  • For dough:.
  • Cut butter into flour.
  • Mix egg yolks with sour cream and add to flour mix.
  • Mix well.
  • Divide dough into 6 or 8 parts.
  • Flatten each into small patty shape.
  • Wrap each patty in plastic wrap and chill at least 6 hours or overnight.
  • For filling:.
  • Combine nuts, sugars, and lemon rind and set aside.
  • Beat egg whites a little with a fork and set aside.
  • To assemble:.
  • Remove one patty at a time from fridge and roll out on a floured board to a 9" circle.
  • Now smear some egg white over the circle of dough.
  • Sprinkle about 2 tablespoons of sugar/nut mixture over that.
  • Cut into 12 pie-shaped wedges.
  • Roll up, curve into crescent shape, dip tops in egg whites, then in nut mixture and arrange on prepared cookie sheets.
  • Repeat with balance of dough.
  • Bake at 350 degrees F. for 15 to 20 minutes.
  • Makes 72, 96, or more, depending on how many times you divide the dough.

Nutrition Facts : Calories 115.6, Fat 8, SaturatedFat 4.1, Cholesterol 23.5, Sodium 41.6, Carbohydrate 10, Fiber 0.3, Sugar 4.3, Protein 1.5

HOLIDAY KIPFERL COOKIE



Holiday Kipferl Cookie image

My family has been making the classic kipferl cookie on December 1 every year since I can remember. During the last two weeks of December, we make them with the addition of dried cranberries and toasted pecans for Christmas time. -Brooke Maynard, Poughkeepsie, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 10

2/3 cup blanched almonds
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold butter, cubed
3 large egg yolks
2 tablespoons cold water
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries, chopped
Confectioners' sugar

Steps:

  • Pulse almonds in a food processor until finely ground. Add flour, granulated sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Store in an airtight container.

Nutrition Facts : Calories 85 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

KIFLE - YUGOSLAVIAN WALNUT COOKIES



Kifle - Yugoslavian Walnut Cookies image

This is a traditional recipe for Yugoslavian cookies called Kifle. There are different fillings for these cookies but my favourite is the walnut! Time to make does not include chilling time........Posted for ZWT 4.

Provided by Um Safia

Categories     Dessert

Time 55m

Yield 2 dozen cookies

Number Of Ingredients 11

7 g sachet active dry yeast
2 cups sifted flour
1/2 cup margarine
2 egg yolks
1/2 cup sour cream
confectioners' sugar
melted margarine, for greasing
1 cup finely chopped walnuts
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 egg whites, stiffly beaten

Steps:

  • Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly.
  • Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
  • Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside.
  • On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
  • Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
  • Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.

Nutrition Facts : Calories 1642.5, Fat 101.1, SaturatedFat 20.7, Cholesterol 214.1, Sodium 630.1, Carbohydrate 158.8, Fiber 8, Sugar 52.5, Protein 31.5

KIEFEL COOKIES



Kiefel Cookies image

Helen & Louis Rowell - this is a recipe my Aunt Sarah Refle used to make. These cookies take lots of time to make but they are real good.

Provided by Christe Harwood

Categories     Cookies

Time 15m

Number Of Ingredients 8

MIX THESE LIKE PIE CRUST
6 c flour
2 tsp sugar
2 c lard or 2 cups plus 2 tablespoons crisco
1 1/2 tsp salt
THEN ADD:
3 egg yolks
1 pkg yeast dissolved in 1 cup warm milk

Steps:

  • 1. Let stand in 3 lumps for 2 hours.
  • 2. Roll thin on lots of sugar. Cut in 3 inch squares.
  • 3. Put 1 teaspoon jam in center of square.
  • 4. Round bottom of corner to top corner, then form crescent.
  • 5. Bake at 375 degrees for 15 minutes or until lightly brown.

KIEFELS



KIEFELS image

Categories     Cookies     Egg     Dessert     Bake     Christmas

Yield 24 cookies

Number Of Ingredients 7

3 cups of flour
3 egg yolks
1 cup melted butter (use more if dough won't stick)
1 cake or packet of yeast, in just enough lukewarm water to dissolve it
1/4 cup half and half, plus more as needed
"Solo" brand apricot filling and prune filling (canned)
1 cup or more powdered sugar

Steps:

  • -preheat oven to 375 degrees -Sift flour into bowl -Add egg yolks (slightly beaten) and melted butter and mix by hand -add dissolved yeast - Mix thoroughly and then add enough half and half to make pie-dough consistency Roll out on powdered sugar to about an 1/8th inch thick, and cut into about 4inch squares. Fill with a bit of apricot or prune filling, and roll into a log shape, pinching the ends closed. (It helps to wet the dough with a little water on the edge to get it to stick to itself) Place "seam side" down onto greased cookie sheet (air-bake sheets work best). Bake for 8 minutes or until lightly browned. When cool, cover with a dusting of powdered sugar.

POLISH KIFFLES



Polish Kiffles image

These Polish kiffles are a Christmas staple in my husband's family! The easy cream cheese dough surrounds pie filling to make them look like little jewels.

Provided by Jeanie and Lulu's Kitchen

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

8 ounces cream cheese (softened to room temperature)
2 sticks butter (softened to room temperature)
2 cups flour (plus additional as needed)
powdered sugar (as needed for dusting)
1 can Solo Apricot Pastry Filling
1 can Solo Cherry Pastry Filling
1 whole egg (lightly beaten with a splash of water for egg wash)

Steps:

  • First, prepare the dough. Combine the cream cheese and butter in a large mixing bowl and beat them together well with a hand mixer. Slowly add the flour in while you continue to beat the batter until it forms a soft, sticky dough. Bring the dough together into a ball in the bowl with clean hands, then cover it. Let it chill in the refrigerator for three hours. When the three hours are up, pre-heat the oven to 350 and line 2 sheet trays with silicone mats.
  • Take the dough and divide it into quarters. Dust a clean work surface with a little flour and powdered sugar and roll the first quarter out until it is 1/8 inch thick. Use a 1 1/2 to 2 inch square cutter, depending on how big you want them, and cut out perfect little squares out of the rolled out dough. Be sure to cut them out as close together as possible to minimize scraps. Take the scraps and roll them out again to cut out as many more squares as possible. Lay the squares out on one of the sheet trays.
  • Scoop 1/2 a teaspoon of the apricot filling into the center of the first square. Then bring two of the opposite corners together and pinch them together well. It will look like a tiny cannoli. Repeat that until all of the squares are filled and formed into the kiffles. Then repeat the process with the next quarter of dough, but use the cherry filling for the second tray. Brush all of the kiffles with the egg wash to help seal them and make them golden, then bake them for 10-12 minutes. They should be golden.
  • When they are done, take them out and let them cool for 5 minutes before transferring them to cooling racks to finish cooling. While they are still warm, dust them with more powdered sugar. Repeat the whole process with the last half of the dough, making a tray of apricot and a tray of cherry. When they are all completely cooled, store them in sealed tins where they will keep for weeks in a cool place. Enjoy giving them out and eating them for the Holidays!

Nutrition Facts : ServingSize 2 kiffles, Calories 122 kcal, Carbohydrate 12.3 g, Protein 1.4 g, Fat 7.5 g, SaturatedFat 4.7 g, Cholesterol 25 mg, Sodium 60 mg, Fiber 0.2 g, Sugar 4.7 g

HUNGARIAN KIFFLES COOKIE FILLING/NUT FILLING



Hungarian Kiffles Cookie filling/Nut Filling image

Found a JAP cook (Deb Crane) who also makes/posted the Hungarian Kiffles cookie recipe. This is an old, handed down recipe that comes from Hungary, and is a traditional Christmas cookie as it often made in cold weather. It's a light cookie, and often becomes very addictive and gets rave reviews. The fillings vary, but I...

Provided by Morcash Sweat

Categories     Cookies

Time 15m

Number Of Ingredients 5

2/3 c milk (plus enough to make into a wet paste)
3 Tbsp margarine or butter (heaping spoonfuls)
3 dash(es) cinnamon
3 c ground nuts (pecans)
1/2 to 1 c sugar

Steps:

  • 1. Heat on stove until mixture thickens a little and is heated throughout. It is really done once it thickens up. **If mixture is too thick, add small amounts of milk to make mixture into a wet stiff paste consistency.

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Kiefels Recipe at Epicurious.com "Solo" brand apricot filling and prune filling (canned) 1 cup or more powdered sugar ... Fill with a bit of apricot or prune filling, and roll into a log ... Advertisement. Sign Up — Free Membership it's free! Recently featured in DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News By …
From cookeatshare.com


FROM LITTLE HOPE, WIFE DESCRIBES MASSIVE TURNAROUND ON ...
2022-03-10 The Kiefels live near the Rivalea piggery, and suspect the mosquitoes there led to him contracting the virus. "We don't go near the piggery, ever," Ms Monk said. Ms Monk said she later found out ...
From bordermail.com.au


GRANDMA'S HUNGARIAN KIEFELS RECIPE | HOLIDAY, TIS THE ...
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From pinterest.com


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