KIFFLES RECIPES

Steps:

• DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
• Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary.
• Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash.
• Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.
• PREPARE FILLING BEFORE MAKING THE DOUGH.
• NUT FILLING:.
• Combine filling ingredients and mix to a spreadable consistency.
• POPPY SEED FILLING:.
• Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well.
• You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.

Steps:

• Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
• Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 15 minutes.