Hungarian Prune Kiffles

Recipe steps

Prepare the prune puree (butter)

Put the prunes and 2-3 tablespoons of water in a small saucepan. The original recipe uses orange juice instead of water.

Gently heat for 5-10 minutes until the prunes soften well.

Blend (with a blender or immersion blender) until you get a smooth, thick paste.

Adjust the texture: if too thick, add a spoonful of water; if too liquid, let it reduce a bit over low heat.

Prepare the dough

Mix the butter, sour cream, and sugar until smooth. Add the egg yolks one at a time, then gradually incorporate the flour. Knead with your hands until the mixture is well combined, adding a bit more flour if the dough seems too sticky.

Chill the dough

Divide the dough into 6-8 sections and flatten each into a flat disc. Wrap and refrigerate while you preheat your oven to 190°C (375°F).

Roll and cut

Roll out each chilled section between wax paper like pie dough. Using a sharp knife, make 4 cross cuts to create 8 triangular pieces from each section.

Fill and roll

Place ½ teaspoon of prune puree/butter on each triangle. Starting from the wide end, roll each triangle tightly. Place seam-side down on a greased baking sheet.

Bake to perfection

Bake for 12-15 minutes or until golden brown. If desired, dust with powdered sugar while still warm.

Tips and variations

• No prunes on hand? Try apricot jam, poppy seed filling, or even Nutella for a modern twist.
• Keep the dough nice and cold - it makes rolling and shaping so much easier.
• They freeze perfectly! Wrap individually and store for up to 3 months.