This pastry dough has LOTS of butter and cream cheese but very little sugar. Sweetness comes from the different filling and the powdered sugar that is dusted on these cookies right before they are served with a cup of dark coffee or mint tea. My friend's great grandmother used to make her own filing using dry fruits which takes a loooooong time. The new generation uses canned filing for the cookies. Please use Solo brand pie filing. This is a European brand that makes delectable filings for cookies. DO NOT USE FRUIT JAMS. The filing bubbles and thickens in the oven, some fruit jams will burn and become bitter. Solo is available in local Publix. I used apricot and poppy seed. If you can find a can of prune filing, grab it. Prune kiffle, also called 'Lekvar' are the best!
This pastry is tricky to work with because of the high butter/fat content. You have to work quickly and refrigerate the dough often.
Now, if you don't want to do all the work then there is an easier albeit an expensive way for you to still savor kiffles. You can order kiffles from the Kiffle Kitchen Bakery located in PA here
Makes 36 cookies
2 1/4 cup All Purpose flour
1 cup of unsalted Butter which is equal to 2 sticks of unsalted butter-at room temperature
8 oz cream cheese-at room temperature
1 tbsp of milk
1 Tbsp powdered sugar
Pinch of salt
1/2 tsp baking powder
2 cans of 12 ounce pie filling
Lots of Plastic wrap/wax paper
11) Bake for 12-15 minutes until golden. Cool. Sprinkle with powdered sugar.