Hungarian Cream Cheese Kifli

899
Contributed by: Chef Bev Shaffer

fromCookies to Die For!

For more dessert recipe cookbooks by Bev Shaffer, please visit the links below:

Chocolate Desserts to Die For!
Brownies to Die For!
Cakes to Die For!
Cookbooks by Bev Shaffer

Hungarian Cream Cheese Kifli

Recipe type: Yield: 12 Prep time: Cook time: Total time:


Hungarian Cream Cheese Kifli taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

1 lb. unsalted butter, cut into pieces, room temperature
1 lb. cream cheese, cut into pieces, room temperature
1 tbsp. baking powder
6 large egg yolks, reserving egg whites for brushing cookies
5 cups unbleached, all-purpose flour
Confectioners’ sugar for dusting cookies

Directions:

  1. Using an electric mixer, in a large bowl, cream together the butter and cream cheese until light and fluffy. Scrape down sides and bottom of bowl.
  2. Mix the baking powder into egg yolks, whisking to blend. Add to the butter mixture, blending well.
  3. Add the flour gradually until all is incorporated and dough comes away from bowl.
  4. Divide dough in eighths and shape each into a disk. Wrap in plastic wrap; flatten to 1/2". Chill dough overnight.
  5. Heat oven to 350 degrees. Line cookies sheets with parchment paper.
  6. Roll dough on lightly floured board, turning and flipping as you roll, until very thin, a minimum of 1/16". Cut 2" squares (or any desired shape). Fill with 1/2 tsp. to 3/4 tsp. of desired filling and
  7. fold 2 of the opposite corners together. Pinch lightly to seal.
  8. Brush with reserved egg whites.
  9. Bake until a light golden brown, about 20 minutes. Cool 1 minute, then remove from cookie sheets to wire racks to cool completely.
  10. Sprinkle cookies with confectioners’ sugar when cool. Makes about 12 dozen (recipe can easily be halved).

Published on by

Print Friendly, PDF & Email