Kiflis~ A gift from Daddy

Kiflis (pronounced kee-flees) are a traditional Hungarian cookie pastry not only sweet to the taste, but, their meaning is very precious. I found this definition online while searching through recipes:

Kifli means "a kiss on the forehead followed by a soothing comforting hug."

Tomorrow is Daddy's memorial and funeral. We are preparing Kiflis today. We're going to put them in cello bags and attach a little note to them and give them to the guests at Daddy's memorial service as a gift from him.

Daddy had made Kiflis at Christmastime for many years, but we never realized the meaning behind them...all these years we thought they were just yummy cookies. Every time I make these special little treats, or even think about them, they will remind me of him. Perhaps it's time to start a new tradition...making them for Father's Day...Thank you, Daddy. I love you and miss you.

Kifli Recipe

Ingredients:

1 pound ( or 2 cups ) cream cheese softened at room temperature

2 cups butter softened at room temperature
7 cups all-purpose flour
1/2 teaspoon salt

powdered sugar

2 cups filling: nut, lekvar (prune), or apricot

Directions:
Preheat oven to 375 degrees

1) Cream butter and cream cheese till fluffy.

2) Stir together flour and salt and add it to the creamed mixture.
3) Cover; chill one hour

4) Divide dough into several pieces. Lightly dust rolling surface with powdered sugar, roll each portion approximately 1/8 inch thick (as you would a pie crust) and cut into 2 inch squares. Keep the remaining dough pieces in the refrigerator until you are ready to roll them out.
5) Place a dot (a little less than one teaspoon) of filling in the center of each square. If you use too much it will ooze out in the baking and make a mess. I usually do a test cookie and bake it to see if the amount of filling is correct.

6) Lift up two diagonal corners of the dough to center, pinching together to seal.

7) Place dough on un-greased cookie sheet. Bake till firm and slightly golden. (about 12-15 minutes).

8) Cool on wire racks. Sift powdered sugar over slightly warm pastries.

9) Store loosely covered in a cool dry place. (they freeze nicely...just make sure they are completely cooled before freezing )

FILLING FOR KIFLIS

Lecvar (prune) or apricot filling:
2 Cups dried prunes or apricots, chopped into fine bits (food processor or by hand)

Water
Sugar
Place chopped fruit in sauce pan and cover with water
Add 1/2 cup sugar (or to taste, prune may not even need sugar)
Bring to boil and simmer very low until a thick jam-like consistency

You may need to add water as it cooks. Keep a close eye on it. You'll want to cook it until it is a paste like consistancy.

If you choose to use store bought jam or preserves, cook it down to remove most of the moisture. If the filling isn't thick enough it will ooze out in the baking an make a big mess. Be sure to bake a test cookie to determine the amount of filling to add.

It sounds like a lot of work, but, they are so delicate and delicous.