Hungarian Kiffle

Prepare the Dough In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Make the Dough In a small bowl, mix the sour cream and vanilla extract together. Add the sour cream mixture to the flour mixture, and stir until the dough comes together.

Chill the Dough Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the Oven Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll and Cut the Dough On a lightly floured surface, roll out one portion of the dough into a circle of about 1/8 inch thickness. Cut the dough into wedges or squares, depending on the desired shape of your kiffles.

Fill the Dough Place a teaspoon of jam or fruit preserves onto each dough shape. Sprinkle with chopped nuts, if desired.

Shape the Kiffles Starting from the wider end, roll up each dough shape tightly to form a crescent or cigar shape. Place the kiffles onto the prepared baking sheet, seam side down.

Finish the Kiffles Repeat the process with the second portion of dough and the remaining filling ingredients.

Bake the Kiffles Bake in the preheated oven for 15-18 minutes, or until the kiffles are golden brown.

Cool the Kiffles Remove from the oven and let cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.

Add the Topping Once cooled, sprinkle the kiffles with powdered sugar.

Serve the Kiffles Serve and enjoy your delicious Hungarian Kiffles!