Hungarian Apricot and Jam Rugelach (Kifli)

 Ingredients:

250 g (2 cups) all-purpose flour

200 g (7 oz) cream cheese, softened

225 g (1 cup) unsalted butter, softened

1 egg yolk

1 tsp vanilla extract

Apricot jam

Plum jam or berry jam (optional)

Powdered sugar, for coating

Instructions:

In a bowl, mix the flour, cream cheese, butter, egg yolk, and vanilla until a soft dough forms.

Wrap the dough and chill for at least 1 hour.

Preheat the oven to 180°C (350°F).

Roll the dough out on a lightly floured surface to about 3 mm (⅛ inch) thickness.

Cut into small squares or rectangles.

Place a small spoonful of apricot jam (or other jam) in the center of each piece.

Fold the dough over the filling and seal the edges gently.

Arrange on a lined baking tray.

Bake for 15–18 minutes, or until lightly golden.

While still warm, generously coat with powdered sugar.

Serving Suggestion:

Enjoy with coffee or tea. These traditional Hungarian-style pastries are tender, flaky, and filled

with sweet fruit jam.