Croatian Jam Filled Crescents Recipe (Croatian Kiflice)
Eating Mama's kiflice brings back fond memories from my childhood.
- 250 g softened unsalted butter (0.5 pound)
- 1 cup white sugar (or you can add less or more depending on your taste)
- 3 egg yokes
- 1 cup sour cream
- 1/2 teaspoon vanilla essence (or 1 packet of vanilla sugar)
- 1 teaspoon baking powder
- 1 lemon rind
- 2 tablespoons of dark rum (optional)
- 500 g flour, all-purpose (4 cups)
- Jar of Podravka plum jam for filling the crescents. Or, whatever flavor and brand you prefer. If the jam is not very thick, add some ground walnuts in the jam to stop it oozing out when you bake them
- Chocolate spread (my kids love Nutella)
- Extra flour
- 2-3 tablespoon icing sugar
- With a hand mixer, combine the egg yokes, and white sugar for a few minutes
- Add in the butter, rum, vanilla essence, lemon rind, and sour cream and combine well with the baking powder
- Slowly add in the flour – but NOT ALL AT ONCE. It is best to add the flour 1 cup at a time and add only as much as you need to form a dough ball. Sometimes you’ll need more, other times less
- Cover the dough ball with plastic wrap and place it in the fridge for at least 30 minutes. Don’t leave this for more than a few hours, or the dough won’t roll out very well
- Remove from the fridge and separate it into three pieces
- Preheat your oven to 180°C (350°F)
- Roll out the first piece of dough into a thin circle onto a surface that has been dusted with flour. I use a dinner plate and a pizza cutter for accuracy
- Using a pizza slicer or knife, slice the rounded dough into 6-10 pieces (see photos). Each slice must be big enough to hold a dollop of jam inside. You can choose how big or small you like them. Just make sure they are all approx the same size, so they bake evenly
- At the wide end of the triangle, place between 1/2 – 1 1/2 teaspoons of the plum jam. You need to judge depending on how big you made them and how runny your jam is. You do not want to overfill them, or the jam explosion will ruin them
- Now roll and shape the crescents. They should look similar to a mini croissant
- Place on a paper-lined baking tray
- Bake for 15-20 minutes or until light golden in color. They should remain pale and not be dark brown
- Transfer to a wire rack and allow to cool
- Serve, dusted with icing sugar
Mama would make them & my brother, and I would hoover them down instantly. Elements 250 g softened unsalted butter (0.5 pound) 1 cup white sugar (or you can add less or more depending on your taste) 3 egg yokes 1 cup sour cream 1/2 teaspoon vanilla essence (or 1 packet of vanilla sugar) 1 teaspoon baking powder 1 lemon rind 2 tablespoons of dark rum (optional) 500 g flour, all-purpose (4 cups) Jar of Podravka plum jam for filling the crescents.
It is best to add the flour 1 cup at a time and add only as much as you need to form a dough ball. Sometimes you’ll need more, other times less Cover the dough ball with plastic wrap and place it in the fridge for at least 30 minutes.
Don’t leave this for more than a few hours, or the dough won’t roll out very well Remove from the fridge. Separate it into three pieces Preheat your oven to 180°C (350°F) Roll out the first piece of dough into a thin circle onto a surface that has been dusted with flour. I use a dinner plate and a pizza cutter for accuracy Using a pizza slicer or knife, slice the rounded dough into 6-10 pieces (see photos).
Each slice must be big enough to hold a dollop of jam inside. You can choose how big or small you like them. Just make sure they are all approx the same size, so they bake evenly At the wide end of the triangle, place between 1/2 – 1 1/2 teaspoons of the plum jam.
You need to judge depending on how big you made them and how runny your jam is. You do not want to overfill them, or the jam explosion will ruin them Now roll and shape the crescents.
They should look similar to a mini croissant Place on a paper-lined baking tray Bake for 15-20 minutes or until light golden in color. They should remain pale and not be dark brown Transfer to a wire rack and allow to cool Serve, dusted with icing sugar
