Anyone know of a recipe for Hungarian cookies that has creamcheese in the dough and apricot jam inside??

My grandmother used to make these at Christmas

Anyone know of a recipe for Hungarian cookies that has creamcheese in the dough and apricot jam inside??
Those are kiffels!



Here's a recipe from the web:

Kiffels Recipe

---------- Recipe via Meal-Master (tm) v8.05



Title: Kiffels

Categories: Cookies

Yield: 110 servings



5 c Flour

1 lb Butter

6 Egg yolks

2 Yeast

1 c Sour cream

1 ts Vanilla; or *note

1 Walnut filling for kiffels



Recipe by: Margaret Groman

Cut in flour and butter until pea size. Add remaining ingredients. Dough

may seem soft, but it must be chilled overnight before rolling out.



Divide dough into six balls or individual small balls.



Margaret's notes: I make approximately 110-120 balls. Roll out in

granulated sugar (and some flour). Put nut filling, or apricot, or prune

filling, and roll up. Bake in 325 degree oven until golden brown.





It has the nut filling recipe with it, but apricot preserves, LEKVAR (prune preserves), and poppy seed filling are the other fillings my family has used..some of them are off the boat Hungarians!
Reply:what about rugulah. That is what the cookie sounds like.





1 cup unsalted butter

1 (8 ounce) package cream cheese

1/3 cup sour cream

1/2 cup white sugar

1 tablespoon ground cinnamon

1 cup finely chopped walnuts

1/2 cup raisins

DIRECTIONS

Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C).

After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.



or



2 c. flour

1/2 lb. butter

1/2 lb. cream cheese

1/2 c. water

Pinch of salt

1 c. chopped walnuts

1 c. sugar

1 c. raisins

1 1/2 tbsp. cinnamon



Mix together flour, butter, cream cheese, water and salt. Separate into 2 balls of dough and refrigerate overnight. Leaving 1 ball in refrigerator, roll out other ball into large circle. Be sure to use very well floured board and rolling pin. Dough should be thin and flat.

Mix together the walnuts, sugar, raisins and cinnamon. Sprinkle half of it over the dough keeping most of the nuts and raisins at outer, wider edge. Cut about 20 pie-shaped wedges. Roll up from big edge in. Place on ungreased cookie sheet. Repeat process for second ball of dough. Bake at 350 degrees for 20 to 30 minutes. Rugelach freezes beautifully.
Reply:I wonder, could you be talking about "thumb print" cookies, with the apricot jam in a well in the centre of the cookie?I seem to remember them being rolled in chopped nuts, maybe pecans before baking as well.If that sounds familiar try this:

1 cup unsalted butter

1 3oz.pkg cream cheese softened

1/2 cup sugar

1 teaspoon vanilla extract

2 cups all purpose flour

Preheat oven to 350

In mixing bowl, beat butter with cream cheese 'til well blended

Beat in the sugar and the vanilla, then stir in the flour 'til well mixed.Using 1/2 tablespoon measure,shape mixture into small balls, roll in chopped nuts if desired.Place 2 inches apart on ungreased cookie sheet. Make small indentation in each cookie with your thumb, spoon about 1/2 teaspoon apricot, or raspberry jam into each indentation.Bake 12 to 18 minutes or until very lightly browned ( watch carefully, they burn on the bottom quickly)

Cool on racks, makes approximately 5 dozen

Note: I often mix about 3 tablespoons of cocoa powder in with the sugar before adding which gives them a nice chocolatey taste, then instead of jam I've put cinnamon heart candies, candy kisses or smarties in the indentations for Valentine's themed cookies. I hope this is close to what "Grandma" made...enjoy!
Reply:Zza Zza Gabor
Reply:I don't have the recipe, but they are awesome! I remember having them as a kid....I think my grandma makes them, but uses sour cream in the recipe.