As soon as we finished our bounty of kiffles, I knew that I had to try and make my own. I searched through the recipes a quick Google search brought up and settled on one from recipegoldmine.com.
I had all of the ingredients on hand already. To make the dough you need: 2 cups of flour, 1 package of yeast (I used 2 tsp.), ½ cup of margarine, 2 egg yolks, and ½ cup sour cream.
First, combine the yeast and flour. Then use a pastry knife, or your fingers, to cut the margarine into the flour mixture. The margarine should be quite cold when you start and the mixture should be crumbly when you finish. I cut the margarine into cubes to start.
Next, add in the egg yolks and the sour cream. For me, it took a bit of time to get it all mixed nicely. I think my bowl was a little too small and that didn’t help.
After you have formed a ball of dough, tip it out onto a floured surface and knead it. It will be sticky, just make sure your hands have flour on them, too. I stopped kneading after about five minutes when it became smooth.
Take your smooth dough and split into three balls. The recipe says to wrap them in wax paper, but I couldn’t find any in the house, so I used cling film instead. Let them rest in the fridge for at least an hour. I think if I make these again I would let them rest even longer.
The next step is to roll out one of the balls until it is roughly an 8 inch circle. Dust your rolling surface with powdered sugar before you start. Cut this circle into 8 pieces, just like you would cut a pizza.
Then, place your filling onto the wide part of your triangle and roll it from this wide part to the narrow part. I used different jams – peach, strawberry, and cherry. You can also make a savory filling, like cheese. It is important not to overfill your kiffle because it will leak out and make a mess. I learned this the hard way. Place your kiffles on a greased baking sheet and bake at 375 degrees. The recipe says to bake them for 25 minutes, but mine didn’t take that long. I would set the timer for about 15 minutes and then check. Dust them with powdered sugar when they are out of the oven.
My kiffles were not the same as the kiffle kitchen, but they were delicious. I think I have to try and roll them out thinner. This recipe makes 24 and they were gone the next day! They are easy to make and it was nice to try making something different.
Admin note: Lyndsey’s original post had her step-by-step photographs. Unfortunately, these have been lost over time.