4 Judy Lynn Creamcheese Folds
Diane's Home Cookin Chapter: Christmas Cookies
Hungarian Kiffles ( Creamcheese Folds)
=================
Ingredients ~
2-1/4 cups all-purpose flour
1/2 teaspoon salt
8 ounces cream cheese, softened
1 cup unsalted butter, softened
1/2 to 2/3 cup flour to prevent sticking during rolling
At least two 12-ounce cans of pastry filling (such as Solo , jams run allover the place & tend to burn)
.
Prepare the dough ~ Whisk the 2-1/4 cups flour and 1/2 teaspoon salt
together in a medium bowl and set aside.
Beat the cream cheese and butter together at medium speed for 3 to 5
minutes, until very smooth and creamy.
Reduce the mixer speed to low and add the flour-salt mixture slowly,
mixing just until combined. The dough will be quite moist, but not
sticky.
Turn the dough out onto a sheet of lightly floured wax paper and
flatten into a square about 3/4-inch thick. Cut into 4 equal pieces and
wrap each separately in plastic wrap. Refrigerate until firm, a minimum
of 2 hours.
Assemble the cookies ~ Preheat the oven to 375F and position a rack in
the center of the oven. Line a large baking sheet with parchment paper.
Remove one portion of the dough from the refrigerator and place it on a
well floured sheet of wax paper. Dust the top of the dough with flour
and top with another sheet of wax paper. Roll the dough out to a
1/8-inch thickness. You should end up with about a 10-11" square.
Remove the top sheet of wax paper and trim dough into a square with a
pastry wheel or sharp knife. Cut the square into fourths lengthwise and
crosswise to get 16 squares. (Save your scraps for re-rolling.)
Working as quickly as possible, place about 1/2 to 3/4 teaspoon of
filling in center of each square. Pinch together two opposite corners
in the center and fold that "point" over to one side and smooth down
very gently. This helps to prevent the cookie from popping open as it
bakes.
Or cut the dough into circles-- put filling in center--then slightly fold 3 edges of circle toward center formng a triangle, pinching each corner together .
Arrange cookies 1-1/2 inches apart on the parchment lined sheet. Bake
until lightly golden, about 12 to 14 minutes. Cool on the baking sheet
for about 1 minute, then carefully transfer to cooling racks. Repeat
the process with the remaining 3 portions of dough.
Store between layers of waxed paper in a tightly closed container and
refrigerate. Bring to room temperature (30 minutes out of the fridge),
arrange on a plate and dust lightly with powdered sugar just before
serving. It's not advisable to top them with powdered sugar before
storing.
Makes about 5 dozen
Recipe Notes ~ About the filling: It is very important that you use
fillings that are made specifically for pastry. Pie filling will be too
loose and jams and preserves can produce unpredictable results & leak allover.Because of the high fat content, this dough tends to
become soft and difficult to work with rather quickly. During the
rolling process, you may need to remove the wax paper and sprinkle on a
bit more flour once or twice to keep it from sticking. If you feel the dough has become too soft after
rolling, just put it back in the refrigerator for about 3 or 4 minutes
before cutting.
Exported from Home Cookin 5.8 (www.mountain-software.com)
Comment (1)
junelynn
Related Discussions
DIY copper countertop
Q
Summertime Swap Received!
Q
Scrapmasters - MAY
Q
50 Odd Things
Q