These Polish Kiffles with Plum Filling are the ultimate nostalgic cookie. Not very sugary but they still taste like a sweet treat. You pretty much can’t stop with just one.
Before we continue, let’s talk about the official name of these guys. It all depends on who you ask. My one-hundred percent Polish husband will tell you it’s absolutely kiffle… he enjoyed them on a regular basis his entire childhood. If you ask other Polish folks, they’ll tell you that they’re Kolaczki or Kolachki. Some may even just call them Filled Bow Tie Cookies. For a different spin on Polish kiffles, take a look at these awesome walnut filled beauties.
As I was checking this out, I did notice that the term kiffle is more often associated with Hungarian cookies. Since my mom’s family was from that part of the world, I figure it’s just meant to be.
We’re sticking with calling these gems Polish Kiffles with Plum Filling. Here’s what you need to get started…
- Cream cheese – at room temperature
- Unsalted butter – at room temperature
- Unbleached all-purpose flour
- Dried pitted plums – not always available in the store, can use prunes or try ordering here
- Brown sugar – light or dark is fine
- Orange juice
- Powdered sugar – for rolling and serving
The plum filling can be made ahead of time or while your dough is chilling.
- Combine the dried pitted plums, brown sugar and orange juice in a food processor.
- Process until it forms a paste.
- Makes approximately 2 ¼ cups filling.
- Set aside until needed.
You will not use all of the filling on one batch of cookies.
The remaining filling can be stored in the freezer in an airtight container.
- In a large mixing bowl, or the bowl of a stand mixer, combine the cream cheese and butter.
- Whip them together until they become light and fluffy for about 3 minutes.
- Gradually add the all-purpose flour to the bowl.
- Pour one cup at a time and mix well after each addition to ensure a smooth dough.
- Once the dough is well-mixed, wrap it in plastic and let it rest in the refrigerator.
- It should chill for at least one hour to firm up.
The dough can be made ahead and kept in the fridge overnight before rolling out.
- Preheat your oven to 350°F.
- Line a cookie sheet with parchment paper or silicone baking mat.
- After the dough has chilled, roll it out on a silicone mat or a clean surface.
- Sprinkle powdered sugar to prevent sticking, not flour – it can be helpful to roll the dough between two pieces of parchment or wax paper.
- Roll the dough to about ¼ inch thickness.
I always use my adjustable rolling pin here to ensure that my dough is rolled out evenly to 1/4-inch thickness.
Any cut-away dough can be re-rolled to create the maximum number of cookies.
- Cut the dough into 2-inch squares.
- Place a small dollop of your prune filling, about one scant teaspoon, in the center of each square.
- To shape the kiffles, overlap opposite corners of each dough square towards the center over the filling.
- Press the dough together lightly to seal.
- If necessary, brush a bit of water on one point to help seal the opposite point together.
- Carefully transfer the filled cookies to a parchment paper-lined baking sheet using a spatula.
- Bake in the preheated oven for about 12-15 minutes, until the corners are lightly browned.
- When done, remove the tray from the oven.
- Use a spatula to transfer the cookies to a wire rack.
- Allow them to cool completely.
- Dust the cooled cookies with powdered sugar.
How can I customize my Polish Kiffles with Plum Filling?
- The foundation of this traditional pastry is in the dough ..wouldn’t recommend changing that.
- Another very popular filling is made with dried apricots. The recipe for apricot filling is included in the Recipe Notes.
- Consider using a sweet cheese filling. An awesome recipe is linked here.
- Other fillings of choice include raspberry, almond, poppy seed, strawberry, blueberry and pineapple.
- If you’re looking for a shortcut, avoid using a jar of jam. It most likely won’t be thick enough.
- Check out what’s available in the baking aisle of your grocery store. It should be labeled as a pastry filling. The Solo brand is an excellent choice.
polish kiffles with plum filling
Inspired by Sunny Little Kitchen
These nostalgic cookies will stir up childhood memories of festive holiday celebrations Not too sweet with just the right amount of fruity sweetness. Can be customized with your favorite filling.
Ingredients
For the Plum Filling
- 2 cups dried pitted plums, packed
- 1/2 cup brown sugar, packed (light or dark)
- 2 tablespoons orange juice
For the Kiffle Dough
- 8 ounces cream cheese, at room temperature (225 grams)
- 12 ounces unsalted butter, at room temperature (340 grams)
- 3 cups unbleached all-purpose flour (375 grams)
- powdered sugar, for dusting & serving
Instructions
For the Plum Filling
-
Combine all of the plum filling ingredients in a food processor and process until it forms a paste. Makes approximately 2 ¼ cups filling. Set aside.
For the Kiffle Dough
-
In a large mixing bowl, or the bowl of a stand mixer, combine the cream cheese and butter. Whip them together until they become light and fluffy for about 3 minutes.
-
Gradually add the all-purpose flour to the bowl. Pour one cup at a time and mix well after each addition to ensure a smooth dough.
Once the dough is well-mixed, wrap it in plastic and let it rest in the refrigerator. It should chill for at least one hour to firm up.
-
Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or silicone baking mat.
-
After the dough has chilled, roll it out on a silicone mat or a clean surface. Sprinkle powdered sugar to prevent sticking, not flour. Roll the dough to about ¼ inch thickness.
-
Cut the dough into 2-inch squares. Place a small dollop of your prune filling, about one scant teaspoon, in the center of each square. To shape the kiffles, overlap opposite corners of each dough square towards the center over the filling, pressing the dough together lightly to seal.
If necessary, brush a bit of water on one point to help seal the opposite point on it.
Carefully transfer the filled cookies to a parchment paper-lined baking sheet using a spatula.
-
Bake in the preheated oven for about 12-15 minutes, until the corners are lightly browned. When done, remove the tray from the oven. Use a spatula to transfer the cookies to a wire rack and allow them to cool completely.
Dust the cooled cookies with powdered sugar.
-
Store baked cookies at room temperature in an airtight container for up to three days. Or wrap well and freeze for up to two months.
Recipe Notes
Apricot Filling: Mix 1 3/4 cups dried apricots, 3/4 cup granulated sugar and 2 tablespoons orange juice in food processor until well blended.
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More traditional cookies to celebrate…
