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!

Rach
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can add different types of nuts and jams inside the cookie, such as prunes, apricots, poppy seeds, etc.

The number of servings depends on how thin or thick you roll the dough and how large or small you make the squares; each is personal preference.

Don't spend too much time 'playing' with the dough because it will get sticky and melt some. Keep the dough you are not using refrigerated.

Nutrition Facts

289 calories; 23 g total fat; 41 mg cholesterol; 111 mg sodium. 18.3 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/27/2014
Just made 'em. Nothing wrong with this recipe but it's not for beginners. It helps to have someone show you if you're not used to working with this kind of dough. It's the standard old-country pastry dough for kiffles and rugelach ratio 1 C butter: 1 C cream cheese: 2 C flour... no added sugar to please American tastes. A few more thoughts. The cookie sheet is ungreased since there's so much butter in the dough. The dough has to be chilled and stay that way otherwise it will spread everywhere. The filling (any kind you like from apricot to nut to chocolate to poppyseed) also should stay to a minimum so it doesn't explode on your pan and you might want to use a little H2O to pinch the "arms" together so they don't open during cooking. Read More
(18)

Most helpful critical review

Rating: 1 stars
07/15/2014
these are not good at all. Read More
(6)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/27/2014
Just made 'em. Nothing wrong with this recipe but it's not for beginners. It helps to have someone show you if you're not used to working with this kind of dough. It's the standard old-country pastry dough for kiffles and rugelach ratio 1 C butter: 1 C cream cheese: 2 C flour... no added sugar to please American tastes. A few more thoughts. The cookie sheet is ungreased since there's so much butter in the dough. The dough has to be chilled and stay that way otherwise it will spread everywhere. The filling (any kind you like from apricot to nut to chocolate to poppyseed) also should stay to a minimum so it doesn't explode on your pan and you might want to use a little H2O to pinch the "arms" together so they don't open during cooking. Read More
(18)
Rating: 4 stars
12/27/2014
Just made 'em. Nothing wrong with this recipe but it's not for beginners. It helps to have someone show you if you're not used to working with this kind of dough. It's the standard old-country pastry dough for kiffles and rugelach ratio 1 C butter: 1 C cream cheese: 2 C flour... no added sugar to please American tastes. A few more thoughts. The cookie sheet is ungreased since there's so much butter in the dough. The dough has to be chilled and stay that way otherwise it will spread everywhere. The filling (any kind you like from apricot to nut to chocolate to poppyseed) also should stay to a minimum so it doesn't explode on your pan and you might want to use a little H2O to pinch the "arms" together so they don't open during cooking. Read More
(18)
Rating: 1 stars
07/15/2014
these are not good at all. Read More
(6)
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Rating: 5 stars
12/29/2015
These are great! I used a jelly glass to cut them after rolling. Instead of the walnut filling (which I will try next time) I used Solo canned cake and pastry filling (strawberry) and rolled them in confectioners sugar after they cooled a couple of minutes. I only chilled the dough about two hours and it was fine. Really good. Thank you! Read More
(2)
Rating: 5 stars
11/22/2015
This dough was the easiest kifli dough I ever worked with and I made kifli over half a dozen times.. The dough was never ever too sticky. These made very nice puffy cookies! Read More
(2)
Rating: 4 stars
12/16/2018
I would make this again. They were light buttery and airy. I could really taste the walnut flavor. I got several compliments on them. It was a bit tricky rolling them. I rolled the dough as thin as I could and used slightly less filling so they wouldn't break open. Sprinkled with powdered sugar. Read More
(1)
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Rating: 5 stars
12/13/2019
1. Roll them in powered sugar instead of flour. 2. Only use a little bit of filling like less than a teaspoon and you can buy filling in the baking aisle...apricot is a good filling if you re not into walnuts. 3. Make sure your kiffles are totally closed almost like a ravioli. I actually fold mine into a triangle pinch edges then roll. For some reason totally closed kiffles taste better and prevent the filling from getting dried out as it does when it oozes out of the cookie while baking. Honestly an ugly kiffle can taste much better than a beautifully rolled pastry kiffle. I keep my square small before I fold them over Read More
(1)
Rating: 5 stars
12/01/2019
we make these for the holidays but instead of cream cheese we us cottage cheese love your recipe too. Read More
Rating: 4 stars
12/29/2018
This is actually a pretty good recipe. It doesn t turn out exactly like the kiflis I ve had but it s really close to it! I used half of all the measurements as I didn t want to make too much and ended up with about 40. Instead of only using white sugar I used half white and half brown then added a bit of cinnamon to the filling mixture. This is good stuff Read More
Rating: 5 stars
12/25/2016
Make Them every Christmas. Read More