18 Delicious Kiffels Recipes You Must Try

There’s something magical about kiffels—those buttery, flaky pastries that melt in your mouth with every bite. Whether you grew up with them as a holiday tradition or are discovering their deliciousness for the first time, we’ve rounded up 18 irresistible recipes that’ll have you baking (and snacking!) all day long. From classic walnut fillings to creative twists, these kiffels are a must-try for any home cook. Ready to get rolling?

Traditional Walnut Kiffels

These buttery, crescent-shaped cookies are a holiday classic—flaky pastry wrapped around a sweet walnut filling that melts in your mouth.

Ingredients

• For the dough: 2 cups all-purpose flour, 1 cup unsalted butter (cold, cubed), 8 oz cream cheese (cold, cubed), 1/4 tsp salt
• For the filling: 1 1/2 cups finely ground walnuts, 1/2 cup granulated sugar, 1/4 cup whole milk, 1 tsp vanilla extract
• For dusting: 1/2 cup powdered sugar

Instructions

1. Make the dough: In a food processor, pulse 2 cups flour, 1 cup butter, cream cheese, and 1/4 tsp salt until crumbly. Shape into a disk, wrap in plastic, and chill for 1 hour.
2. Prepare the filling: Combine walnuts, 1/2 cup sugar, milk, and 1 tsp vanilla in a bowl. Mix until sticky and set aside.
3. Assemble: Roll dough to 1/8″ thick. Cut into 3″ squares. Place 1 tsp filling in the center of each, fold into triangles, and pinch edges to seal.
4. Bake: Arrange on parchment-lined sheets. Bake at 350°F for 18–20 minutes until pale gold. Cool slightly, then dust with powdered sugar.

The magic? The cream cheese dough stays tender even after baking—no tough cookies here!

Tip: Freeze unbaked kiffels for up to a month; bake straight from frozen (add 2–3 extra minutes).

Cream Cheese Kiffels

These buttery, flaky pastries with a sweet cream cheese filling are a nostalgic Eastern European treat that’s surprisingly simple to make at home.

Ingredients

• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup fruit preserves (apricot or raspberry work best)
• Powdered sugar, for dusting

Instructions

1. In a large bowl, beat together 1 cup butter and 8 oz cream cheese until smooth. Mix in 1/4 cup sugar and 1 tsp vanilla extract.
2. Gradually add 2 cups flour, mixing until a soft dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 375°F. Roll one disk into a 12-inch circle on a floured surface. Cut into 12 wedges.
4. Spread 1/2 tsp preserves onto each wedge, then roll tightly from the wide end. Place on a parchment-lined baking sheet, point-side down.
5. Bake for 15–18 minutes until lightly golden. Cool completely, then dust with powdered sugar.

The magic is in the layers—each bite shatters into buttery, tangy-sweet perfection. These keep beautifully in a tin for gifting (if they last that long!).

Tip: For extra flakiness, freeze the shaped kiffles for 10 minutes before baking.

Apricot-Filled Kiffels

These buttery, crescent-shaped pastries hide a sweet-tart apricot filling that’s downright irresistible—perfect for holiday cookie swaps or cozy weekend baking.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp salt
• 1/2 cup apricot preserves
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, beat together 2 cups all-purpose flour, 1 cup unsalted butter, 8 oz cream cheese, and 1/4 tsp salt until a smooth dough forms. Wrap in plastic and chill for 1 hour.
2. Preheat oven to 375°F. Roll dough into 1/8-inch thickness on a floured surface and cut into 3-inch squares.
3. Spoon 1/2 tsp apricot preserves onto each square, then fold corners toward the center, pinching lightly to seal.
4. Bake for 12–15 minutes until edges are golden. Cool completely, then dust with 1/2 cup powdered sugar.

The magic here? The cream cheese dough bakes into flaky layers that shatter delicately with every bite, while the apricot adds just enough tang to balance the richness.

Tip: For neat folds, chill the filled kiffels for 10 minutes before baking—this helps them hold their shape.

Poppy Seed Kiffels

These buttery, crescent-shaped cookies filled with sweet poppy seed paste are a nostalgic Eastern European treat that melts in your mouth—perfect for holiday cookie swaps or cozy weekend baking.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp salt
• 1 cup finely ground poppy seeds
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Powdered sugar, for dusting

Instructions

1. Make the dough: In a large bowl, beat 1 cup softened butter and 8 oz cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a soft dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Prepare the filling: In a saucepan, combine 1 cup poppy seeds, 1/2 cup milk, and 1/2 cup sugar. Cook over medium-low heat, stirring constantly, for 5 minutes until thickened. Stir in 1 tsp vanilla, then cool completely.
3. Shape and fill: Roll one dough disk into a 12-inch circle on a floured surface. Cut into 16 wedges. Spoon 1 tsp filling onto each wedge’s wide end, then roll up tightly from the base. Repeat with remaining dough and filling.
4. Bake: Arrange kiffels on parchment-lined baking sheets. Bake at 350°F for 18–20 minutes until pale golden. Cool slightly, then dust with powdered sugar.

The magic of these kiffels lies in their contrast—flaky, tender pastry against the nutty-sweet poppy seed filling. They’re delicate but surprisingly simple to master!

Tip: For extra richness, brush the shaped kiffels with an egg wash (1 egg + 1 tbsp water) before baking.

Almond Kiffels

These buttery, nutty cookies are a holiday classic—delicate, melt-in-your-mouth crescents filled with sweet almond goodness.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup finely ground almonds
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Powdered sugar, for dusting

Instructions

1. In a large bowl, beat 1 cup (2 sticks) unsalted butter and 8 oz cream cheese until smooth. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until a soft dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Meanwhile, combine 1 cup finely ground almonds, 1/2 cup granulated sugar, and 1 tsp vanilla extract in a bowl for the filling.
3. Preheat oven to 350°F. Roll one dough disk at a time into a 1/8-inch-thick circle on a floured surface. Cut into 3-inch squares, spoon 1 tsp filling onto each, then roll diagonally into crescents. Pinch edges to seal.
4. Bake for 15–18 minutes until lightly golden. Cool slightly, then dust generously with powdered sugar.

The magic of these kiffels? The tender cream-cheese dough shatters delicately with each bite, letting the toasted almond filling shine.

Tip: For extra nutty flavor, toast the ground almonds in a dry skillet for 2–3 minutes before mixing the filling.

Chocolate Hazelnut Kiffels

These buttery, melt-in-your-mouth cookies with a rich chocolate-hazelnut filling are a holiday favorite—easy to make but impressive enough for cookie swaps!

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup chocolate-hazelnut spread (like Nutella)
• 1/2 cup finely chopped toasted hazelnuts
• Powdered sugar, for dusting

Instructions

1. In a large bowl, beat 2 cups all-purpose flour, 1 cup unsalted butter, 8 oz cream cheese, 1/4 cup granulated sugar, and 1/2 tsp salt until a smooth dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one disk into a 10-inch circle on a lightly floured surface. Cut into 12 wedges (like a pizza). Spread 1 tbsp chocolate-hazelnut spread and sprinkle 1 tsp chopped hazelnuts on each wedge. Roll up from the wide end, tucking the point underneath.
3. Place on a parchment-lined baking sheet, seam-side down. Bake for 18–20 minutes until lightly golden. Cool for 5 minutes, then dust with powdered sugar.

The secret? The cream cheese dough bakes into delicate, flaky layers that shatter with each bite—perfect for balancing the gooey chocolate-hazelnut center.

Tip: Freeze shaped kiffels for 15 minutes before baking to prevent spreading.

Raspberry Jam Kiffels

These buttery, flaky cookies filled with sweet-tart raspberry jam are a nostalgic Eastern European treat that’s surprisingly simple to make at home.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/2 cup raspberry jam
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a large bowl, beat the butter and cream cheese until smooth. Gradually mix in the flour until a soft dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 375°F. Roll one disk into a 1/8-inch-thick rectangle on a floured surface. Cut into 2-inch squares.
3. Place 1/2 tsp raspberry jam in the center of each square. Fold opposite corners over the filling, pressing lightly to seal. Transfer to a parchment-lined baking sheet.
4. Bake for 12–15 minutes until just golden at the edges. Cool completely, then dust with powdered sugar.

The magic here is in the contrast—tender cream cheese pastry against the bright jam, with a snowy powdered sugar finish that makes them look straight from a bakery case.

Tip: For clean folds, chill the dough again for 10 minutes after cutting the squares.

Pecan Kiffels

These buttery, nut-filled Hungarian cookies melt in your mouth—perfect for holiday cookie swaps or a cozy afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp salt
• 1 cup finely ground pecans
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Powdered sugar, for dusting

Instructions

1. In a large bowl, beat together 2 cups all-purpose flour, 1 cup softened butter, 8 oz cream cheese, and 1/4 tsp salt until a smooth dough forms. Wrap in plastic and chill for 1 hour.
2. Meanwhile, mix 1 cup ground pecans, 1/2 cup granulated sugar, and 1 tsp vanilla extract in a bowl to make the filling.
3. Preheat oven to 350°F. Roll dough into 1-inch balls, flatten into circles, and spoon 1 tsp filling onto each. Fold edges over to seal, forming crescent shapes.
4. Bake for 15–18 minutes until lightly golden. Cool completely, then dust generously with powdered sugar.

The magic? The cream cheese dough stays tender even after baking, letting the toasty pecan filling shine.

Tip: For extra flavor, toast the pecans before grinding—just watch them closely so they don’t burn!

Lemon Curd Kiffels

These buttery, flaky cookies with a tangy lemon curd filling are the perfect balance of rich and bright—just the thing to brighten up your dessert spread.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp salt
• 1/2 cup lemon curd (store-bought or homemade)
• 1/4 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, beat together 2 cups flour, 1 cup butter, 8 oz cream cheese, and 1/4 tsp salt until a smooth dough forms. Wrap in plastic and chill for 1 hour.
2. Preheat oven to 375°F. Roll dough into 1-inch balls, then flatten slightly and make a small well in the center of each.
3. Fill each well with 1/2 tsp lemon curd, then gently fold the edges over to partially enclose (some curd should peek through).
4. Bake for 12–14 minutes until lightly golden. Cool completely, then dust with 1/4 cup powdered sugar.

The magic here? The cream cheese dough stays tender even after baking, letting that zesty lemon curd really shine.

Tip: For extra flair, drizzle cooled kiffels with melted white chocolate.

Cherry Kiffels

These buttery, melt-in-your-mouth pastries filled with sweet cherry jam are a nostalgic Eastern European treat that’ll disappear from your cookie tray in minutes.

Ingredients

• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 4 oz cream cheese, chilled
• 1/4 tsp salt
• 1/2 cup cherry jam (plus extra for filling gaps)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. Make the dough: In a food processor, pulse flour, butter, cream cheese, and salt until crumbly. Turn onto a floured surface and knead just until smooth. Shape into a disk, wrap in plastic, and chill for 1 hour.
2. Roll and fill: Preheat oven to 350°F. Roll dough to 1/8″ thickness on a floured surface. Cut into 2″ squares, then spoon 1/2 tsp cherry jam onto each center. Fold opposite corners to the center, pinching lightly to seal (jam will peek out).
3. Bake: Arrange on parchment-lined sheets and bake for 18–20 minutes until pale golden. Cool 5 minutes, then dust with powdered sugar while warm.

The magic? The cream cheese dough stays tender even after baking, making these kiffels irresistible with their jammy cherry centers.

Tip: If jam leaks during baking, just fill the gaps with extra after cooling—no one will notice!

Pistachio Kiffels

These buttery, nutty Pistachio Kiffels are a festive twist on the classic Eastern European cookie—perfect for holiday cookie swaps or a cozy afternoon treat.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup finely ground pistachios
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Powdered sugar, for dusting

1. In a large bowl, beat 1 cup (2 sticks) unsalted butter and 8 oz cream cheese until smooth. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until a soft dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Meanwhile, combine 1 cup finely ground pistachios, 1/2 cup granulated sugar, and 1 tsp vanilla extract in a bowl for the filling.
3. Preheat oven to 375°F. Roll one dough disk into a 1/8-inch-thick rectangle on a floured surface. Cut into 2-inch squares, spoon 1/2 tsp filling onto each, and fold corners to the center, pinching to seal.
4. Bake for 12–15 minutes until edges are lightly golden. Cool completely, then dust with powdered sugar.

The tender cream cheese dough and vibrant pistachio filling make these kiffels irresistibly rich with a delicate crunch. Tip: For extra nutty flavor, toast the pistachios before grinding.

Maple Walnut Kiffels

These buttery, crescent-shaped cookies are filled with a rich maple-walnut paste—perfect for holiday cookie swaps or cozy weekend baking.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/2 cup finely chopped walnuts
• 1/4 cup pure maple syrup
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Make the dough: In a bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1 cup softened butter and 8 oz cream cheese until the mixture forms a soft dough. Shape into a disk, wrap in plastic, and chill for 1 hour.
2. Prepare the filling: Toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Stir in 1/4 cup maple syrup and cook for 1 minute until thickened. Let cool.
3. Assemble: Roll dough into 1/8-inch thickness on a floured surface. Cut into 3-inch squares, spoon 1 tsp filling onto each, and roll into crescents, pinching edges to seal.
4. Bake: Arrange on parchment-lined sheets and bake at 350°F for 18–20 minutes until pale golden. Cool slightly, then dust with 1/4 cup powdered sugar.

The magic here? The dough bakes up flaky yet tender, while the walnut-maple filling caramelizes just enough for a subtle crunch.

Tip: For extra shine, brush unbaked kiffels with an egg wash (1 egg + 1 tbsp water) before baking.

Blueberry Kiffels

These buttery, flaky pastries with a sweet-tart blueberry filling are like little bites of summer—perfect for brunch or an afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 8 oz cream cheese, softened
• 1/4 tsp salt
• 1/2 cup blueberry jam
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. In a food processor, pulse 2 cups all-purpose flour, 1/4 tsp salt, and chilled butter until crumbly. Add cream cheese and mix just until dough forms a ball.
2. Divide dough into 2 disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 375°F. Roll one disk into a 1/8-inch-thick rectangle on a floured surface. Cut into 2-inch squares.
4. Place 1/2 tsp blueberry jam in the center of each square. Fold opposite corners over filling, pressing lightly to seal.
5. Arrange on a parchment-lined baking sheet and bake for 15–18 minutes until edges are golden.
6. Cool completely, then dust with powdered sugar.

The magic here is in the tender cream cheese dough—it stays crisp yet melts in your mouth with every jammy bite.

Tip: For extra sparkle, sprinkle the powdered sugar through a fine-mesh sieve for even coverage.

Cinnamon Sugar Kiffels

These buttery, flaky pastries are like a cozy hug in cookie form—perfect with coffee or as a sweet afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 cup cinnamon sugar (mix 3 tbsp sugar + 1 tbsp cinnamon)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a large bowl, beat together 2 cups all-purpose flour, 1 cup unsalted butter, 8 oz cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until a soft dough forms. Wrap in plastic and chill for 1 hour.
2. Preheat oven to 350°F. Roll dough into 1-inch balls, then flatten into 2-inch circles. Sprinkle each with 1/4 cup cinnamon sugar, fold into crescent shapes, and pinch edges to seal.
3. Bake for 15–18 minutes until lightly golden. Cool slightly, then dust with 1/4 cup powdered sugar.

The magic here? The cream cheese dough bakes up tender yet sturdy, so each bite holds that crackly cinnamon sugar filling just right.

Tip: For extra flair, drizzle with melted white chocolate after dusting with powdered sugar.

Orange Marmalade Kiffels

These buttery, citrus-kissed kiffels are like little pockets of sunshine—perfect for holiday cookie swaps or a cozy weekend baking project.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp salt
• 1/2 cup orange marmalade
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, beat 2 cups all-purpose flour, 1 cup unsalted butter, 8 oz cream cheese, and 1/4 tsp salt until a smooth dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 375°F. Roll one dough disk into a 12-inch circle on a floured surface. Cut into 16 wedges (like a pizza). Spoon 1/2 tsp orange marmalade near the wide end of each wedge, then roll tightly toward the point.
3. Place crescents on a parchment-lined baking sheet, seam-side down. Bake for 15–18 minutes until lightly golden. Cool for 5 minutes, then dust with powdered sugar.

The cream cheese dough bakes into flaky layers that contrast beautifully with the tangy-sweet marmalade—no frosting needed!

Tip: For extra citrus zing, add 1/2 tsp orange zest to the dough.

Vanilla Bean Kiffels

These buttery, melt-in-your-mouth cookies are a holiday classic with a fragrant vanilla bean twist—perfect for gifting or savoring with coffee.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup powdered sugar, plus more for dusting
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 1/2 cup finely chopped walnuts or pecans (optional)

Instructions

1. In a large bowl, beat 1 cup softened butter and 8 oz cream cheese until smooth. Mix in 1 vanilla bean’s seeds (or extract).
2. Gradually add 2 cups flour and 1/4 tsp salt, mixing just until a soft dough forms. Wrap in plastic and chill for 1 hour.
3. Preheat oven to 350°F. Roll dough into 1-inch balls, then flatten into discs. Spoon 1/2 tsp powdered sugar into each center, sprinkle with chopped nuts (if using), and fold edges to seal.
4. Bake for 12–15 minutes until pale golden. Cool slightly, then dust with more powdered sugar.

The vanilla bean infuses every bite with floral warmth, while the tender cream cheese dough crumbles like a snowflake. Tip: For extra fragrance, rub the sugar with the vanilla pod before measuring.

Caramel Pecan Kiffels

These buttery, crescent-shaped cookies melt in your mouth, with a gooey caramel-pecan filling that’s impossible to resist. Perfect for holiday cookie swaps or a cozy weekend treat!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup finely chopped pecans
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Make the dough: In a large bowl, beat 1 cup butter and cream cheese until smooth. Gradually mix in 2 cups flour and 1/4 tsp salt until a soft dough forms. Wrap in plastic and chill for 1 hour.
2. Shape the cookies: Preheat oven to 350°F. Roll dough into 1-inch balls, then flatten into circles. Spoon 1/2 tsp caramel sauce and a pinch of pecans onto each, fold into crescents, and pinch edges to seal.
3. Bake: Arrange on parchment-lined sheets and bake for 15–18 minutes until lightly golden. Cool for 5 minutes, then dust with powdered sugar.

The magic here? The cream cheese dough stays tender even after baking, creating the perfect contrast to the crunchy pecans and sticky caramel.

Tip: Freeze unbaked kiffles for up to a month—just add 2–3 minutes to baking time straight from the freezer!

Spiced Apple Kiffels

These buttery, spiced pastries are like little hugs from grandma—warm, flaky, and stuffed with a cozy apple filling that’s just sweet enough.

Ingredients

• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 8 oz cream cheese, softened
• 2 medium apples, peeled and finely diced
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp lemon juice
• Powdered sugar, for dusting

Instructions

1. In a food processor, pulse 2 cups all-purpose flour, 1 cup cold cubed butter, and 8 oz softened cream cheese until crumbly. Shape into a disk, wrap in plastic, and chill for 1 hour.
2. Meanwhile, toss diced apples with 1/3 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1 tbsp lemon juice in a bowl. Cook over medium heat for 5 minutes until softened. Cool completely.
3. Roll dough to 1/8″ thick on a floured surface. Cut into 3″ squares, spoon 1 tsp filling onto each, fold corners to center, and pinch to seal.
4. Bake at 375°F for 18–20 minutes until golden. Cool slightly, then dust with powdered sugar.

The magic here? The cream cheese dough stays tender even after baking, making each bite melt-in-your-mouth perfect.

Tip: For extra shine, brush the kiffels with a little egg wash before baking.

Conclusion

With 18 irresistible kiffels to choose from, there’s a perfect recipe for every occasion—whether you’re craving classic flavors or fun twists. We hope you’ll bake a batch (or two!) and savor these buttery delights. Don’t forget to share your favorites in the comments and pin this roundup for later. Happy baking!