One of the half billion reasons my husband is amazing is that he is passionate about baking like me. His mom instilled that in him with all of her incredible baking that she would do. These delectable Polish kiffles were a mainstay for the Holidays in their house as far back as hubby can remember. My first Christmas with him found me baking them with him and his sister and it was wonderful. I had never even heard of them before! Now I can’t imagine life without them. So I made a huge batch as part of my Holiday baking extravaganza and I was thrilled with how they came out.
Let me tell you, this recipe made a ton. We had about 6 dozen little kiffles on our hands when we were done. It was an all day affair, but man was it fun. These little jewels were stored in my tins and ready to give out to friends, neighbors, you name it. I hope you all enjoy this family classic! xoxo
These Polish kiffles are a Christmas staple in my husband's family! The easy cream cheese dough surrounds pie filling to make them look like little jewels.
- 8ouncescream cheesesoftened to room temperature
- 2sticksbuttersoftened to room temperature
- 2cupsflourplus additional as needed
- powdered sugaras needed for dusting
- 1canSolo Apricot Pastry Filling
- 1canSolo Cherry Pastry Filling
- 1wholeegglightly beaten with a splash of water for egg wash
- First, prepare the dough. Combine the cream cheese and butter in a large mixing bowl and beat them together well with a hand mixer. Slowly add the flour in while you continue to beat the batter until it forms a soft, sticky dough. Bring the dough together into a ball in the bowl with clean hands, then cover it. Let it chill in the refrigerator for three hours. When the three hours are up, pre-heat the oven to 350 and line 2 sheet trays with silicone mats.
- Take the dough and divide it into quarters. Dust a clean work surface with a little flour and powdered sugar and roll the first quarter out until it is 1/8 inch thick. Use a 1 1/2 to 2 inch square cutter, depending on how big you want them, and cut out perfect little squares out of the rolled out dough. Be sure to cut them out as close together as possible to minimize scraps. Take the scraps and roll them out again to cut out as many more squares as possible. Lay the squares out on one of the sheet trays.
- Scoop 1/2 a teaspoon of the apricot filling into the center of the first square. Then bring two of the opposite corners together and pinch them together well. It will look like a tiny cannoli. Repeat that until all of the squares are filled and formed into the kiffles. Then repeat the process with the next quarter of dough, but use the cherry filling for the second tray. Brush all of the kiffles with the egg wash to help seal them and make them golden, then bake them for 10-12 minutes. They should be golden.
- When they are done, take them out and let them cool for 5 minutes before transferring them to cooling racks to finish cooling. While they are still warm, dust them with more powdered sugar. Repeat the whole process with the last half of the dough, making a tray of apricot and a tray of cherry. When they are all completely cooled, store them in sealed tins where they will keep for weeks in a cool place. Enjoy giving them out and eating them for the Holidays!