Hungarian Kiffles

Recipe View In the bowl of a stand mixer, beat the softened butter and cream cheese until light, fluffy, and pale yellow. (Approximately 5 minutes)

Recipe View Gradually add 2 cups of the sifted flour to the butter mixture, mixing until the dough becomes too thick for the mixer. (Approximately 3 minutes)

Recipe View By hand, stir in the remaining 2 cups of sifted flour and knead until the dough is smooth and easily releases from your hands. (Approximately 5-7 minutes)

Recipe View Form the dough into a ball, place it in a bowl, cover tightly with plastic wrap, and chill in the refrigerator for at least 8 hours or, ideally, overnight. (8 hours or overnight)

Recipe View Preheat your oven to 375 degrees F (190 degrees C).

Recipe View In a separate bowl, combine the ground walnuts and sugar. Add the milk, stirring until a thick, spreadable paste forms. Adjust the amount of milk as needed to achieve the desired consistency. (Approximately 5 minutes)

Recipe View On a lightly floured surface, roll out the chilled dough to your desired thickness – about 1/8 inch is ideal. Cut the dough into 2-inch squares using a sharp knife or pastry cutter. (Approximately 10 minutes)

Recipe View Place approximately 1 teaspoon of the walnut filling in the center of each square. Roll the dough from one corner to the opposite corner, encasing the filling completely. Gently transfer the formed kiffles to a baking sheet. (Approximately 20-30 minutes)

Recipe View Bake in the preheated oven until the kiffles are lightly golden brown, typically 10 to 15 minutes. Keep a close eye on them to prevent burning.