4 c. flour
1 lb. butter
11 oz. cream cheese
3 egg yolks

Mix well. Divide into about 4 large round balls. Refrigerate overnight; however, if there is not enough time to refrigerate overnight, the dough may be worked immediately after mixing.

Roll dough in powdered sugar into a large round circle to about 1/4 inch in thickness. Cut 5 inch triangles with a pizza cutter or crimper. Fill with apricot, lekvar, etc. (many fillings can be store bought at the deli section). Don't be afraid to fill.

Fold top two corners of triangle inward to touch and seal in the filling. Proceed to roll the top down toward the point of the triangle in a jelly roll fashion.

Bake at 350 degrees starting at 13 minutes and watching until kiffels are golden on the surface. (This time will vary on the size of the kiffels. 5 inch kiffels with filling will turn out somewhat large.) Use unbuttered cookie tray. Remove when hot. 1 batch makes about 5 1/2 dozen kiffels. These freeze very well.

NUT FILLING:

2 c. ground nuts
12 tbsp. cooked milk
8 tbsp. sugar