Pennsylvania Dutch Cookies Kiffels
Delight your taste buds with the timeless charm of Pennsylvania Dutch Kiffels, a traditional cookie perfect for holiday gatherings or everyday indulgence. These delicate, crescent-shaped pastries feature a buttery, cream cheese-enriched dough that’s rolled thin and filled with your choice of sweet apricot preserves, raspberry jam, or nutty walnut filling. Baked to golden perfection and dusted generously with powdered sugar, each bite offers a melt-in-your-mouth flakiness complemented by a burst of fruity or rich flavor. With simple ingredients like unsalted butter, cream cheese, and all-purpose flour, these treats are as easy to make as they are to love. Whether served at festive celebrations or enjoyed with a cup of coffee, these kiffels bring a taste of old-world tradition to your table.
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter
- 8 ounces Cream cheese
- 2 tablespoons Granulated sugar
- 2 cups All-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups Apricot preserves (or filling of choice, e.g., raspberry, walnut, or poppy seed)
- 0.5 cups Powdered sugar
Instructions
In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy, about 1-2 minutes.
Add the granulated sugar, and continue to mix until fully incorporated.
Gradually add the all-purpose flour and salt to the mixture. Mix just until the dough begins to come together, being cautious not to overmix.
Divide the dough into two equal portions. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Lightly flour your work surface and rolling pin. Roll out one disk of chilled dough to about 1/8 inch thickness.
Using a knife or a pizza cutter, cut the dough into 2-inch squares.
Place about 1/2 teaspoon of apricot preserves (or other filling) in the center of each square. Be careful not to overfill to prevent leaking during baking.
Fold opposite corners of each square over the filling, slightly overlapping them to form a 'little package.' Press lightly to seal.
Transfer the kiffels to the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a wire rack.
Once completely cool, dust the kiffels generously with powdered sugar.
Serve and enjoy these sweet, flaky treats!
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 151.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
