1 review, 5 star(s). 100% would make again

Ready in 22 hours

Anyone who grew up with Eastern European neighbors will recognise these buttery fruit and nut filled gems.


3 cups flour, all purpose
1 lb butter; 4 sticks
1 cup sour cream
2 packages yeast; dry activated or 1 cake
3 egg yolks
0.5 cup Sugar
0.5 tsp Salt
1 cup Confectioners sugar; as needed
2 Eggs; beaten for egg wash
2 tbs water; for egg wash
1 cup Fillings; total for each recipe as per the following
1 Lekvar; prune butter; may use canned pastry filling
1 nut pastry filling
1 lemon curd
1 poppy seed filling
1 dried apricot filling
1 other pastry fillings; as per taste

Original recipe makes 50



Combine flour, sugar and salt. Cut in butter (original recipes used lard) using pastry cutter, 2 knives or food processor until particles are the size of moderate seeds. Mix yeast with sour cream then lightly beat egg yolk and add to sour cream and yeast mixture. combine the two mixtures using a heavy duty spoon, fork or your hands. If dough is too wet add a small amount of additional flour. Form dough into 2 - 3 loafs. wrap in plastic or foil and chill over night in refrigerator.

Recipes vary widely as to construction of the kiffle and this recipe will work for all. Make the egg wash. While the dough is still chilled break off a ball the size of a golf ball. Hand roll untill the ball is even. Place on a floured board and rollout into a 4-5 inch circle. Cut circle into 6 wedges. separate on the board. Place scant spoon in center of wedge toward the back edge. Roll from back edge to point, place on parchment covered or non stick cookie sheet.

Brush with egg wash and bake in 350 - 400 degree oven until golden brown, 10 - 15 minutes depending on temperature. Higher temperature makes a flakier product but can result in quicker burning. Moisture content of filling will effect baking time.

Remove from oven and cool on wire rack. As the filling tends to leak out lowels are not recommended. when cool kiffles may be sugared with powdered sugar either from a shaker or tossed in a paper or plactic bag.

These pastry/cookies freeze well so make lots.

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For a flakier finished product do not over work the dough and don't let the dough warm when rolling out. The yeast in the dough allows the dough to be rolled very thin as long as you maintain adequate flour on the board. For easier construction I use a cake decorating bag and flat nozzle to apply the filling in a T across the wide edge and down the middle. When making pastry check the content of your ingredients as many margarines contain significant amounts of water. [I posted this recipe.]
b-bopper 6y ago

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