Many years ago (10 give or take), I swiped the recipe from my mother's kitchen drawer. However, the word recipe may be stretching it a bit...
The recipe originally came from my aunt's aunt. That would be my father's brother's wife's mother or father's sister (or possibly sister-in-law). Did you get that? Gotta love a recipe with some family history!
It's your traditional cream cheese kiffle dough, maybe not quite as flaky as some other recipes out there, but trust me, they melt in your mouth. Mmmmm! There was a time or two when I thought about toying with a different recipe, but the consensus around here was 'DO NOT CHANGE A THING!' So if it ain't broke, don't fix it.
Now, as far as filling...lekvar for mom, raspberry in the annual attempt to entice my hubby*, and apricot for everyone else, but most importantly...the more, the better!
That's a matter of taste though, some like just a hint of flavor. Not my gang. My gang goes more for the jelly donut concept, bite in to one end, the filling squishes out the other. Time to make the kiffles!
*Much to my dismay, my husband is not a fan of the kiffle. He wants to know where the chocolate chip cookies are...ugggh!
24 oz cream cheese
1 1/2 lb unsalted butter (6 sticks)
6 cups flour
Cream butter and cheese, slowing add flour until soft dough forms. Form ball and chill dough for 2-3 hours, or 2-3 days in my case ( I just don't have a whole day to commit to kiffles, so I make the dough and hope for the best). Split dough into smaller balls and roll in confectioner's sugar before rolling flat with a rolling pin, cut into 2" squares, place dollop of filling in center of each square and roll corner to corner. Bake at 350 degrees for approximately 10-12 minutes. Sprinkle with confectioner's sugar when cool.