When ready to roll, dust the work surface with plenty of flour. Remember that this is a all butter dough and hence will become soft much quicker. Hence we need to dust the surface and the rolling pin with sufficient flour.
Preheat the oven to 375 F. Layer a baking sheet with parchment and keep it ready.
Let the dough sit out of the refrigerator for 5 minutes and then roll it into thin rectangle. There are several thickness that is mentioned, but I would just say, roll it as thin as possible. Keep lifting the dough often so it does not stick to the surface.
Using a serrated roller cutter or plain pizza cutter, cut the dough into 2 x 2 squares. Try to keep the squares as equal in size as possible. I used a ruler to guide me when I was cutting the dough.
Place a teaspoon of filling in the center of each square.
Bring one corner over the filling and then the other corner over the first one and pinch to seal. Repeat the same with all the squares.
I would suggest that you work as quickly as possible, as the dough becomes very soft the longer we leave it out.
Place the shaped kiffles on the prepared baking sheet and sprinkle little sugar over them.
Bake them for 12 to 15 minutes or until the edges starts to turn slightly brown and the pastries starts to firm up. For this pastry, I would highly recommend using double tray to insulate as the bottom of the pastry could burn easily.
Let it cool in the tray for couple of minutes and then transfer the kiffles to cooling rack to cool completely.
Store them in a container layered between parchment paper to avoid sticking.