With a tender flaky outer cookie and luscious filled center, it’s not a surprise that Croation kiflice, or jam-filled crescents, are an absolute favorite dessert amongst grown-ups and kids alike.
Whether it’s a birthday party, wedding, shower or any other special events, it’s not truly a celebration if there aren’t kiflice! You will find these jam-filled crescent cookies at any Croatian gatherings and they’re typically the first to be devoured!
The mixture of delicate, flaky pastry, tart jam or other filling and sweet sugar coating make them an irresitable dessert. This recipe makes a pretty large batch (64 cookies) so they’re perfect for feeding a crowd. Moreover, any leftovers freeze really well, so you can pull them out if company comes over or to enjoy with your afternoon tea.
Filling Options for Kiflice
While we love our kiflice filled with jam, there are a number of ingredients you can use instead, based on your tastes:
- Jam: plum, apricot, quince jams or quince paste work best. They are slightly tart and a bit firmer so they con’t melt when heated. Strawberry is not ideal.
- Nutella: great for chocolate lovers!
- Walnuts: Combine 1 cup of ground walnuts with a 1 tbsp warm milk, 3 tbsps sugar and 1 tsp vanilla to create a paste.
As with most butter pastries you want to try to keep the butter cold to get a nice flaky result. Shred the cold butter to help mix it well with the flour, work quickly and try not to handle too much with your hands.
How to Make Kiflice
Preheat oven to 350F.
Dissolve yeast and sugar in warm milk.
In a separate bowl combine eggs with sour cream with a fork. Add in the yeast mixture.
In a large mixing bowl, combine flour and shredded butter and mix until blended together. Add in the yeast mixture and mix on medium speed until combined (1-2 minutes).
Remove from mixer and kneed briefly to form a large ball. Then divide this into to 8 even smaller balls.
Roll each ball to an 8 inch circle. Cut each circle into 8 triangluar slices (like a pizza). Add 1-2 tsps of filling to the wide edge of the triangle (as much as will stay in when the pastry is rolled).
Turn the corners in a little bit (helps to keep the filling from draining out).
Starting on the wide side of the triangle, roll each triangle to form small crescent shapes.
Arrange onto ungreased cookie sheet or parchment paper about 1” apart.
Bake at 350 for 12-14 minutes, until slightly golden.
Once your kiflice are baked you can place them on a wire rack to cool. Alternatively, while they’re still warm, you can dip them in sugar (ideally a half/half combination of granulated and vanilla sugar).
There you go! You are a Croatian pastry goddess! Just be warned – once you bring this treat to your next gathering, you’ll be asked to bring them all the time!
Additional Cookie Recipes to Try:
- red, white and blue almond cookies;
- simple waffle cookies;
- snow-capped pecan short bread cookies.
Kiflice Recipe (Jam Filled Crescent Cookies)
Ingredients
- 1 tsp instant yeast
- 2 tbsp sugar
- ½ cup milk warm
- 1 egg
- 2 egg yolks
- 3 tbsp sour cream
- 3 cups all purpose flour
- 2 cups butter
- 1 cup plum jam or other filling of your choice
- 1 packet Vanilla sugar
Instructions
- Preheat oven to 350°F.
- Dissolve yeast and 1 tsp of sugar in warm milk.
- In a separate bowl combine eggs with sour cream with a fork. Add in yeast mixture.
- In a large mixing bowl, combine flour, shredded butter and mix until blended together. Add in yeast mixture and mix on medium speed until well combined.
- Remove from mixer and kneed briefly to form a large ball.
- Divide into 8 even-sized balls.
- Roll each to an 8 inch circle. Cut each circle into 8 trinagluar slices (like a pizza).
- Add 1-2 tsps of filling to the wide edge of the triangle (as much as will stay in when the pastry is rolled).
- Turn the corners in a little bit (helps to keep the filling from draining out).
- Starting on the wide side of the triangle, roll each triangle to form small crescent shapes.
- Arrange onto ungreased cookie sheet or parchment paper about 1” apart.
- Bake at 350°F for 12-14 minutes, until slightly golden.
Nutrition
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Hi there, i have the same reciept and they are not flaky like the ones you show. what am i doing wrong.
Hello! It’s important to try and keep the butter cold as you’re working it into the recipe – so don’t melt it, and don’t over-knead the dough. If the dough feels too soft before rolling, place it in the fridge for about 30 minutes. Finally, make sure your oven is completely pre-heated before putting the cookies in. The trick is for the butter to bake quickly rather than melt – this should help to get the flaky results. Have you tried these tricks? -Jane
My cookies went into the oven looking perfect, nice and round. They cam3 out flat! Any ideas?
Oh no Mary! The key is that the butter needs to bake and not melt. So 1) was the butter cold-ish when you were working with the dough? 2) was your over pre-heated to the right temperature before putting the kiflice in?
Jane
The butter was straight out of the fridge. I also put the dough in the fridge for an hour. It rolled out beautifully. Really easy to handle. I wonder if I should bake at a higher temperature? They don’t look great, but they do taste delicious.
They came out beautifully! I made these for my SO grandmother, who is from croatia. I hope she likes them.
That’s wonderful, I’m certain she will like them.