• Preheat oven to 350°

Step 1: Prepare the yeast

• Warm the milk in a small saucepan. PRO TIP FROM MY GRANDMOTHER - The milk is at the perfect temperature when you can hold a finger in the milk for 10 seconds without your finger burning.

  Once the milk is perfectly warmed, stir in yeast to dissolve. Allow to sit for 5 minutes or until it foams
  

Step 2: Prepare dry ingredients

• Sift together flour and baking powder - set aside

Step 3: Mix

• Using a stand mixer with a paddle attachment (or you can use a hand mixer) Cream together butter and cream cheese until fluffy, about 2 minutesSlowly add the yeast milk mixture and continue mixing until combined. Slowly add the dry ingredients until the dough just comes together. Do not overmix at this stage
  

Step 4: Knead

• Turn the dough out onto a floured surface and knead a few times until the dough is silky smooth. Place in a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator to rest for one hour or overnight
  

Step 5: Roll out the dough - How to get evenly shaped Kiffles

• Cut the ball of dough into 4 pieces, you will roll each piece out individually

  Take 1 piece of dough and roll out to 1/4 to 1/8" thick and a 10" by 17" rectangle

  Use your crimped pastry cutter to square the edges and make an even rectangle
  
• Cut the dough into even sized squares (each square about 2"x2" using a crimped pastry cutter

  Add a small dollop of jam, or filling of your choice to the center of each square
  

Step 6: Shape the Kiffles

• Pick up one square and pull opposite edges of the dough together, fold the dough over like a little swaddled bab
  

Step 7: Bake

• Arrange Kiffles on a large cookie sheet prepared with parchment paper or silpat pad. Allow room between the cookies. Bake for 8-10 minutes or until the bottom of the cookies begin to brown.
  

Step 8: Cool and Sugar

• Allow cookies to cool on baking sheet for a few minutes and then transfer to a cooling rack to cool completely. Sprinkle powdered sugar on top and serve.