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Hungarian Kiffles: Our Family Recipe

by Lynne Webb on October 12, 2021 (Updated July 26, 2022) // 191 Comments

Recipes » Baking » Hungarian Kiffles: Our Family Recipe

Hungarian Kiffles: Our Family Recipe

by Lynne Webb on October 12, 2021 (Updated July 26, 2022) // 191 Comments

Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
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Plate of assorted kiffles with cookie sheet, pastry wheel, and rolling pin in the background.

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Preparing these cookies requires a bit of a time investment, but they are such a special treat we know you’ll find them well worth the effort.

Hungarian Kiffles (Kiflis) Are A Holiday Tradition

Being of Hungarian descent, kiffles (also spelled kifli) have always been on hand at our family gatherings during the holidays. They take some work to prepare, but one bite will prove they’re well worth the effort.

Kiffles are delicate Hungarian cookies made with cream cheese dough and filled with various flavors of pastry filling. They make a beautiful contribution to any holiday cookie platter.

FEATURED IN: Our Best Holiday Cookie Recipes | Christmas Cookies

Serving plate filled with assorted kiffles, almond, apricot, cherry, and poppy.

About Kiffle (Kifli) Fillings

It is very important that you use fillings that are made specifically for pastry in your kiffles. Pie filling will be too loose and jams and preserves can produce unpredictable results.

We’ve always used Solo Brand Cake & Pastry Filling and have never been disappointed. Solo makes a variety of flavors in 12-ounce cans. Pictured here are poppy seed, cherry, almond, and apricot.

Prune (lekvar in Hungarian), walnut, and poppy seed are the most traditional Hungarian choices and if you read through the comments, you’ll see that a few of our readers have included instructions for making these two fillings from scratch.

Pro Tip: How to Make All Your Kiffles the Same Size

Making sure your kiffles are uniform in size is not only about a beautiful presentation, it’s about even baking. The trick is to roll the dough into a perfect 9-inch square. Here’s how to do it:

  1. Cut a sheet of parchment paper 15 inches wide by 18 inches long. Fold 4-1/2 inches of each short side toward the middle. Make sharp creases and unfold.
  2. Fold 3 inches of each long side toward the center. Make sharp creases there as well and you should have a well-defined 9-inch square in the center of your parchment paper.
  3. With the flaps facing up, dust the parchment liberally with flour and place a portion of dough in the center of the square.
  4. Dust the top of the dough with flour as well, then fold the parchment along your creases to make an “envelope” around your dough.
  5. Turn it over (flap sides down) and place it on your rolling surface.
  6. Roll the dough from the center toward the corners as directed above.
  7. Remove the dough carefully to avoid tearing.

Once you have the dough rolled into a perfect square, you can easily mark off even intervals of 1-1/2-inches (6 per side) with the tip of a knife. Use your pastry wheel to make the cuts and you will get 36 kiffles (kiflis) per square.

Open Christmas cookie tin lined with tissue and filled with an assortment of kiffles.
Hungarian Kiflis (Kiffles)

Hungarian Kiffles

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Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Yield: 12 dozen
Prep Time: 1 hr 30 mins
Cook Time : 30 mins
Total Time : 2 hrs
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Ingredients 

  • 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

Instructions 

Prepare the Dough:

  • 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.

Roll and Cut the Dough:

  • 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).

Fill and Seal the Kiffles:

  • 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.

Bake the Kiffles:

  • 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.

How to Store Kiffles:

  • 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

Recipe Notes

How To Roll Your Dough Into a Perfect 9-Inch Square:

  1. Cut a sheet of parchment paper 15 inches wide by 18 inches long. Fold 4-1/2 inches of each short side toward the middle. Make sharp creases and unfold.
  2. Fold 3 inches of each long side toward the center. Make sharp creases there as well and you should have a well-defined 9-inch square in the center of your parchment paper.
  3. With the flaps facing up, dust the parchment liberally with flour and place a portion of dough in the center of the square. Dust the top of the dough with flour as well, then fold the parchment along your creases to make an "envelope" around your dough.
  4. Place it on your rolling surface, flap sides down and roll the dough from the center toward the corners as directed above. Remove the dough carefully to avoid tearing.
Note: Because of its high fat content, this dough requires a fair amount of flour on your rolling surface.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Just for fun: Baking kiffles in miniature!

The handcrafted miniature scene (1-inch scale) below was created by my daughter and co-editor Erika Pitera. You can see more of her fabulous miniature food creations on her website, The Petite Provisions Co.

Dollhouse miniature scene: Kiffles on cookie sheet, bags of flour and sugar, rolled out dough, rolling pin, butter.

Special Note to Commenters: Recipes such as this vary from family to family and region to region, and they continue to evolve as they are passed down through the generations, often depending on changes in personal tastes, access to ingredients and sometimes even dietary restrictions. We welcome constructive feedback about recipe variations and family traditions, but insulting, purely contradictory comments will not be published.

Author: Lynne Webb | 

Course: Baking & Desserts
 | 
Cuisine: Hungarian

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Comments

  1. Ruth Cline says

    January 3, 2023 at 10:49 am

    Place dough in refrigerator over night. Took it out in the morning and the dough is hard. How do I soften it so it can be rolled?

    Reply
    • Lynne Webb says

      January 3, 2023 at 6:42 pm

      Hi Ruth,
      The dough should soften up enough to roll out after about 20 to 30 minutes. If you leave it on the counter (still wrapped) and flip it over after 10 minutes or so it should speed up the process.

      Reply
  2. R hegyi says

    December 26, 2022 at 12:37 pm

    Hello: Asking for suggestions here. Moved from New Jersey to Utah. Followed the directions from this web site and I’ve made them in the past. All of my batches here in Utah popped open and the filling ran out. Any ideas? Higher elevation? we’re at 4400 feet. Very frustrating. Thank You.

    Reply
    • Lynne Webb says

      December 31, 2022 at 7:01 am

      Hi there,
      Thanks for posting your questions here for discussion. Although I’m not overly well-versed on the topic I think that 4400 feet definitely qualifies as high altitude for baking. Given that fact, there are several things you could try that might help. You can increase the flour by 1 tablespoon, seal the pastry with egg wash (1 egg whisked with 1 teaspoon water) instead of plain water, and increase the oven temperature slightly to set the pastry and filling more quickly. I would test a very small batch at the higher temperature to gauge the time and degree of browning though. Hopefully, other folks with more high-altitude baking experience will weigh in on this.

      Reply
  3. Debra says

    December 18, 2022 at 11:44 am

    After mixing the dough is crumbly and not sticky as noted. I reviewed and followed recipe exactly. What happened?

    Reply
    • Lynne Webb says

      December 20, 2022 at 5:53 pm

      Hi Debra,
      Can you tell me if the dough became dry and crumbly after you refrigerated it or before? Sometimes dough can dry out as the air circulates around it in the fridge, even if it’s wrapped well. I’ve never had a problem with kiffle dough being crumbly, but I have experienced the problem with pie dough. Try rolling it out a bit, dipping your fingers into a small bowl of water, and flicking a little onto the dough. Repeat the process if necessary. Then give re-rolling a try. Hope this helps.

      Reply
  4. Judith (nee:Bonalsky) Warn says

    December 16, 2022 at 10:31 am

    Thank you for the excellent k i f f l e recipe with all the specific directions… today’s my day to make these fantastic cookies

    Reply
    • Judith (nee:Bonalsky) Warn says

      December 16, 2022 at 10:33 am

      5 stars
      Once they’re made I am ready with my cup of coffee to devour as many as I can

      Reply
  5. Carol says

    December 12, 2022 at 8:16 pm

    Where can I find the pastry fillings for these cookies?
    I live in Windsor, On. Canada

    Reply
    • Lynne Webb says

      December 14, 2022 at 3:33 pm

      Hi Carol,
      The Solo fillings are becoming somewhat difficult to find, particularly in small quantities. Amazon is a possibility, but I think your best bet would be to contact Solo directly.
      Here is a link: https://www.solofoods.com/products/cake-pastry-fillings.

      Reply
    • Susan Wray says

      December 24, 2022 at 2:02 pm

      Carol: I made the lekvar (prune filling) in about 15 mins and it was perfect. I bought Sunsweet pitted prunes, put in a sauce pan & covered them with water. Bring to a boil lower to low & cook until soft (you may need to add a tad more water). Put in a food processor until smooth put back in pan with a little sugar. I used 16 oz of prunes to 1/4 cup of sugar since they are naturally sweet. I also used apricot preserves. Whatever your family likes!

      Reply
      • Lynne Webb says

        December 24, 2022 at 4:06 pm

        This is great information, Susan. Thanks so much for sharing it with us.

    • Constance says

      December 27, 2022 at 3:35 pm

      My family makes walnut filling with 1.5-2cups ground walmuts, 3/4-1 cup granulated sugar, 3-5 tables spoons of milk, and on tsp almond extract. You just mix it together until combined. The goal is to be well moistened but not runny. It’s my favorite filling.

      Reply
  6. Karel SMITH says

    November 12, 2022 at 8:54 pm

    What filling is traditional

    Reply
    • Constance says

      December 27, 2022 at 7:50 pm

      Almond, walnut, lekvar (plum), poppy seed, apricot are all ones my familt have used for several generations. Usually walnut! It’s my favorite!

      Reply
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