Set aside the flour and salt in a medium mixing bowl.

2 to 3 minutes, beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy.

Reduce the mixer speed to low and gradually add the flour mixture, 1/4 cup at a time, until just combined. The dough should be moist but not sticky.

Turn the dough out onto a lightly floured surface and pat into a 1/2-inch thick square. Cut into four equal pieces and wrap each in plastic wrap separately. Refrigerate for at least 2 hours, or until firm.

Preheat the oven to 375°F and place a rack in the center of the oven to roll and cut the dough. Using parchment paper, line a large cookie sheet.

Remove one portion of the dough from the fridge and place it on a well-floured surface.

Cover the dough with a sheet of wax or parchment paper and dust with flour. Roll the dough out to a 1/8-inch-thick square, working from the center outward. It should be about 9 inches long.

See our recipe notes below to learn how to roll your dough into a perfect square for the best results.

Cut your dough into small squares both lengthwise and crosswise with a pastry wheel or a sharp knife.

Your total yield will be determined by how big you make them. We recommend 1-1/2-inch kiffles, which will yield 36 kiffles per square of dough, or approximately 12 dozen total.

To keep the size even, use a ruler and mark all four sides of the dough square at regular intervals with the tip of a knife. You can also use the handle of a spatula to guide your cuts and keep your lines straight (similar to drawing straight lines on a sheet of paper).

Place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square as quickly as possible. If your filling flavor is relatively smooth, spoon it into a small freezer bag, snip off a tiny bottom corner, and squeeze the filling onto the squares. This is especially effective with the poppy and almond flavors.

Lift and gently pinch two opposite corners of the dough over the filling. Fold that "point" to one side, moisten the tip of your finger with water, and gently smooth it down on one side of the kiffle. This keeps the kiffles from popping open while baking.

Arrange the kiffles 1 inch apart on a cookie sheet lined with parchment paper. 12 to 14 minutes, or until barely golden. Cool for 1 minute on the baking sheet before carefully transferring the kiffles to cooling racks.

Repeat with the remaining three dough portions, using different filling flavors if desired.