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Prep time
10 minutes
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Cook time
25 minutes
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Makes
About 12 dozen
Author Notes
These are classic and amazing Polish kiffles that are a beloved family recipe! —Leigh Suznovich
Test Kitchen Notes
These adorable holiday treats will soon become your new go-to weekend baking project. Light and buttery, with a store-bought pastry filling, you'll find yourself making these in the wintertime and beyond. Staple ingredients you probably already have include cream cheese, butter, flour, powdered sugar, and an egg. You can use a variety of fillings to make your cookie platter as colorful as you'd like. Just keep in mind that for the best results, and for the easiest cutting and forming, the dough has to chill in the fridge for at least three hours. Of Eastern European origin, you'll find varieties of this dessert spelled kifli, kieflies, or kiffels. They look elegant and are fun to make with kids. The dough is very basic, and you can make a whole bunch at once if you are attending a holiday cookie swap.
To make the dough, blend the cream cheese and butter together. Beat in the flour to form the dough, and that's all there is to it. Divide the dough into quarters, roll it out, then punch out adorable little squares with a cutter. Rolling the dough in both flour and powdered sugar gives the cookies a delicate sweetness and the best texture. Dab the fillings into the center of the squares, then pinch the opposite ends together like a cannoli. The egg wash helps seal the ends and gives the kiffles a beautiful golden brown color after baking. Just about 10 minutes in the oven, and your kiffles will be ready to go. —The Editors
Watch This Recipe
Polish Kiffles
Ingredients
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8 ounces
cream cheese, softened to room temperature
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2
sticks unsalted butter, softened to room temperature
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2 cups
all-purpose flour, plus more for rolling
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Powdered sugar, for rolling and sprinkling
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1
can Solo Apricot pastry filling
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1
can Solo Cherry pastry filling
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1
large egg, lightly beaten with a splash of water
Directions
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In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter. Gradually add the flour while continuing to beat until a soft, sticky dough forms. Bring the dough together into a ball in the bowl with clean hands, then cover with plastic wrap. Let chill in the refrigerator for 3 hours.
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Heat the oven to 350°F.
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Divide the dough into quarters. Dust a clean work surface with flour and powdered sugar and roll out the first quarter until ⅛ inch thick. Using a 1½- to 2-inch square cutter, depending on how big you want them, cut out perfect little squares. 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 squares as possible. Arrange the squares on a rimmed baking sheet.
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Scoop ½ teaspoon of the apricot filling into the center of the first square. Bring two of the opposite corners together and pinch to seal. It will look like a tiny cannoli. Repeat until all of the squares are filled and formed. Repeat the process with the next quarter of the dough, but use the cherry filling for the second batch. Brush the kiffles with the egg wash to help seal.
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Bake for 10 to 12 minutes, until golden brown.
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Let the kiffles cool for 5 minutes before transferring to wire racks. While still warm, dust with powdered sugar. Let cool completely. Repeat the whole process with the last half of the dough, making a tray of apricot and a tray of cherry.
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Do Ahead: The kiffles can be made 2 weeks ahead. Store in an airtight container in a cool place.
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