Kiffles

In a large bowl, combine flour, sugar and salt.

In a stand mixer or by hand, cream butter and cream cheese until smooth. Add egg yolks and combine. Slowly add flour mixture and mix until combined and smooth. Divide dough into 5 balls and refrigerate overnight.

Let dough come almost to room temprature before rolling. Using a rolling pin, roll into a disc. Cut out circles using a round cookie cutter or a white wine glass like I did (perfect size).

Take each cut out circle and very gently roll once or twice to make an oval shape. The dough should be thin but workable.

Place 1/2 teaspoon apricot butter (or desired filling) in the middle of the oval and spread it around. Roll dough lengthwise, gently pulling the ends to lengthen the kiffle. When all kiffles have been rolls, place seam-side down on a cookie sheet lined with parchment paper.

Bake at 375ºF for 10–13 minutes or until lightly browned. Cool on a cooling rack. When ready to serve, sprinkle with confectioners sugar.