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...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Wednesday, December 21, 2005

Hungarian Kifli Cookies

OK, folks...inevitable Christmas cookie recipe follows; this is very easy and very good.

Kifli (pronounced kee-flee)
2 8 oz. package cream cheese or Neufchatel cheese
2 sticks (1 cup) of butter, cut up and softened
2 cups of unbleached flour

  • Blend all ingredients together in a bowl with standing mixer or by hand (using pastry blender). I wimped out and used my Bosch kitchen machine on the highest setting to blend: it will take a while but it will stick together in the end.
  • Roll it out on floured pastry board; you might want to cut it in half first and roll out one half after the other if you do not have a gigantic board worthy of your grandmother's legacy (like the one I had to leave in Hungary ::sniff, sniff::).
  • Cut into 2x2 inch squares.
  • Heat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • Put a dab of apricot or other not too sweet fruit jam in middle of each square. I used 100% apricot and blackberry fruit jam, but it's really up to you. Other alternative filling is the mix of 1 cup of walnuts and 1/2 cup of brown sugar.
  • Now the hard part: pull up the two opposite sides of the rectangle and pinch them tightly together. Squeeze it over the filling. Bend the little things into a crescent shape. Put them on the cookie sheet, and bake in the pre-heated oven for about 15-20 minutes. Check so they do not overbrown. The jam filling WILL bubble out a bit, it's inevitable. Do not panic. There's nothing you can do, but squeeze the next batch harder.
  • While still warm, dust with powdered sugar.
  • A fair warning: you might want to make a double batch next time: if you have a significant other they WILL eat these while still warm.
Have fun!

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8 Comments:

At 10:45 PM, Anonymous Chris - Wichita said...

Anna,

I'm going to give these a try.

Is there any compelling reason to make the jam-stuff yourself? I found this recipe: http://homepage.interaccess.com/~june4/lekvar.html

I do have fresh-frozen blackberries in the freezer from this summer.. would that recipe work with them? or should I just use premade jam?

 
At 11:21 AM, Anonymous Chris - Wichita said...

These cookies turned out really well. We used smucker's 100% fruit stuff. Strawberry and Apricot. I don't like apricots, but I liked the apricot cookies better than strawberry.

 
At 3:38 PM, Blogger Annamaria said...

Glad you liked them...they are definitely the best with the apricot jam.

 
At 10:08 AM, Blogger eowyn said...

So they're kolaczkys but you pinch them instead of leaving them flat. These are Polish! I usually do apricot and cherry.

 
At 8:15 AM, Anonymous Karen said...

They are also fantastic with an almond paste filling. They fly off the plate in our house!
Stolat!

 
At 11:43 AM, Anonymous Anonymous said...

My grandmother made Kifli without any fillings the nuts were incorporated into the dough and I would love to have a recipe to make them the way she did. Can you skip the filling?

 
At 10:33 AM, Blogger Mrs. June Fuentes said...

Thank you so much for posting this recipe, this is exactly how my grandmother would make them and send them to us every Christmas until she became ill. I am so happy to be able to continue this tradition in our home with my eight children!

Many blessings...

 
At 12:13 PM, Anonymous Babcia-cookie-fab said...

So they're kolaczkys but you pinch them instead of leaving them flat. These are Polish! I usually do apricot and cherry.

These are common to multiple groups... And the distinction isn't the fact they are pinched - my Babcia :) pinched hers...

kolaczky is plural, no need to add an "s"... growing up we thought they were called "Babcia cookies"! LOL

 

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