These delicious Slovenian Crescent Cookies are definitely a must for your Christmas Cookie Platter. They are extremely versatile. They can be filled with practically any filling of your choice. In Slovenian we call them ‘kiflice’. The favourites in our house are: Plum Jam filling, Nutella Chocolate Hazelnut Spread, & Walnut Filling. You will find yourself having to make more than just one batch. They will literally disappear - right before your eyes!
- 3 egg yolks
- 1 cup white granulated sugar
- 250g (or 1 + 1/4 cups) softened butter
- Zest from 1 lemon
- 1-2 Tbsp lemon juice or rum
- 1 package of vanilla sugar or 1/2 tsp vanilla extract
- 1 cup of sour cream
- 1 tsp baking powder
- 500g (or 4 cups) of all purpose flour (more if required)
+ Extra flour
+ Icing sugar for dusting
Filling: Plum Jam, Apricot jam, Chocolate Hazelnut, Walnut Filling, or your filling of choice!
- 1/2 cup water
- 1 cup sugar
- 1 Tbsp of lemon zest
- 1 pound walnuts finely ground
* In a small saucepan, bring water and sugar to a boil. Add zest and let simmer for about 5 minutes. Remove from heat and cool. Combine cooled syrup with ground nuts until thoroughly mixed.
1. Mix the egg yolks and sugar until you get a nice creamy consistency.
2. Add butter, lemon zest, lemon juice (or rum), vanilla sugar, sour cream & baking powder. Mix until well combined.
3. Add flour only 1 cup at a time, this recipe requires only about 4 cups of flour (500g). We don't want this dough to form completely into a hard dough ball but rather you want it to be able to form a ball when you bring it together with your hands.
4. Wrap the dough in clear plastic wrap and place it in the refrigerator for about 30 minutes.
*This dough should not be placed in the fridge over night, it will become too hard and it won't be easy to work with.
5. Separate the dough into 3 equal portions. Place 2 of them back into the fridge.
6. Dust the surface with a little bit of flour and roll out the 1st dough into a round circle and it should be about 1/4" inch in thickness. Using a dinner plate and a pizza cutter to trace and cut around the dinner plate. *My dinner plate is about 11" large. Cut the dough into 8 triangular pieces or wedges (like a pie)
7. Drop a teaspoon of your favourite filling onto each triangle. Start rolling it up by the wider end, and then curve slightly.
8. Place them onto a baking tray that has been lined with parchment paper.
9. Place in a 350 degree preheated oven for 15-20 minutes.
10. The cookies are done when they have a nice golden colour around the edges. They should remain slightly pale and not too dark.
11. They can be rolled while still warm in confectioners' sugar or transferred to a wire rack to cool down, then dusted with some icing sugar before serving. *If you choose to roll them in icing sugar first, it produces a slight glaze on the hot crescent cookies as the sugar melts on them. Either way you choose to do it, cool them down completely before storing them in an air tight container. These cookies keep really well. Dober Tek - Yum!
I want to see your delicious photos!
I hope this cookie recipe becomes a new favourite for you and your family. If you make something and post it on social media, please tag #sloveniankitchen or @slovenska_kuhinja so I can see it on Facebook and Instagram too!
Lots of love,
Michelle Pušič Ryall XO