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 355F.
Dissolve yeast and sugars in warm milk and let sit for about 5 minutes.
In a separate bowl combine eggs with sour cream with a fork. Add in the yeast mixture.
Shred 1 cup of cold butter (after shredding, butter will measure more than 1 cup so be sure to measure butter before shredding).
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 7 to 8 evenly sized smaller balls. If dividing into 7, then the kiflice will be larger than if dividing dough into 8 balls. Work one ball at a time and place the other balls in the fridge in the meantime.
Roll each ball to about an 8 inch circle. Cut each circle into 8 triangluar slices (like a pizza).
Add 1-2 tsps of filling (we used plum jam) 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 14-16 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 (a 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)
- 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 plus extra for kneading
- 1 cup cold butter
- 1 cup plum jam or other filling of your choice
- 1 packet Vanilla sugar
- 1 cup granulated sugar
- 1 packet vanilla sugar
- Preheat oven to 350°F.
- Dissolve yeast with sugar and vailla sugar in warm milk. Put aside for 5 minutes.
- In a separate bowl combine eggs with sour cream with a fork. Add in yeast mixture.
- Shred cold butter.
- 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 knead briefly to form a large ball.
- Divide into 7-8 even-sized balls. If making 8 balls, the finished kiflice will be smaller in size.
- Keep dough in fridge until ready to roll.
- Roll each 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 355°F for 14-16 minutes, until slightly golden.
- Dip in a small bowl of sugar (mix of granulated and vanilla sugar) while still warm.
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Wednesday 30th of November 2022
Something is really wrong with this recipe. My batter is the consistency of muffin batter, absolutely no rolling going on here. I'm a seasoned baker and knew after mixing flour and butter together this batter would be too runny. I still hadn't even added the egg/milk/yeast mixture. Also, calls for 2 tbsp of sugar but only one tsp is accounted for in the written instructions. Super upset to have wasted a pound of butter on this!
Wednesday 22nd of September 2021
Hi girls Are you able to convert the measurements to grams please? & do u only use 1 tsp sugar for the dough?
Afternoon Tea Ideas 15 Desserts To Try
Wednesday 3rd of February 2021
[…] Croatian Kiflice (Jam Filled Crescent Cookies) Recipe […]
Monday 21st of December 2020
They came out beautifully! I made these for my SO grandmother, who is from croatia. I hope she likes them.
Jane and Sonja
Saturday 9th of January 2021
That's wonderful, I'm certain she will like them.
Monday 7th of December 2020
My cookies went into the oven looking perfect, nice and round. They cam3 out flat! Any ideas?
Jane and Sonja
Monday 7th of December 2020
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