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Two Great Kifles Recipes

RECIPE #1
Dough:
12 oz cream cheese
4-1/2 cups flour
1 pound butter
Mix above together and you will roll out and then put filling in. We roll the dough into about walnut size balls and just roll out a ball at a time.

Filling is as follows: Mix together….
1/2 can apple sauce
1/2 tsp. vanilla
4T sugar
1/4 c. warm milk
1 lb. ground walnuts.
You roll these dough balls in GRANULATED SUGAR
Roll out the dough and spread some on each rolled out ball. then roll up and form into crescent shapes
Bake at 350 degrees until light brown. BEST SECRET IS USE PARCHMENT PAPER ON THE COOKIE SHEETS…..NO STICKING, ETC.
This makes anwhere from 50 to 80 kifles depending upon the size of your dough balls. Also, if your dough gets too warm, they will not roll out as good so make sure the dough is cold.


RECIPE #2

Dough: (mix together and refrigerate at least 5 hours)
1/2 lb. butter
1/2 pint light cream
dash of salt
2 yeast cakes
3 egg yolks
2 lbs. flour (4 cups)
you roll these dough balls in POWDERED SUGAR

filling:
1 lb. ground walnuts
5 egg whites beaten until stiff
granulated sugar to taste
Bake at 350 degrees until light brown
Again, use PARCHMENT PAPER ON COOKING SHEETS – this recipe should make about 150 kifles

KIFFLES FROM RECIPE#1 SHOULD BE FROZEN OR PLACED IN NON AIRTIGHT TINS AS THEY HAVE CREAM CHEESE IN THEM. KIFFLES FROM RECIPE#2 CAN JUST BE STORED IN REGULAR TINS. ENJOY!


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