Somewhere between a scone and shortbread biscuit are kiflice; plum-filled crescents that look like mini croissants. While the dough itself isn't sweet, the jam filling and the icing sugar topping gives this pastry a sweet hit. 






Skill level

Average: 4 (100 votes)



  • 200 ml thickened cream, at room temperature
  • 125 g butter, softened
  • 300 g (2 cups) self-raising flour, sifted, plus extra for dusting
  • 185 g (½ cup) good-quality plum or berry jam (see Note)
  • Icing sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 20 minutes

  1. Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with non-stick baking paper.
  2. Place the butter and cream in large bowl and use a wooden spoon to mix until well combined and creamy. Sift in the flour, ½ cup at a time, until just combined. Use your hands mix until a soft, smooth dough forms.
  3. Turn the dough onto a lightly floured bench, and use your hands to knead for 3-5 minutes until the dough is smooth and not too sticky.
  4. Divide the dough into four even portions. Take one portion and knead with your palm for a minute and shape into a ball. Use a lightly floured rolling pin to roll out the dough portion on a piece of baking paper into a round about 30cm in diameter and 3mm thick (see Baker’s tips). Use a large sharp knife or pizza cutter to cut into 8 even wedges.
  5. Place 1 teaspoon of jam at the thick end of a wedge. Fold the opposite dough corners on either side of the jam inwards and press to seal and enclose the jam. Starting from the wide end, roll up the dough wedge into a roll. Place on the lined tray about 2cm apart. Repeat with the remaining dough and jam to make 24 pastries in total.
  6. Bake for 15-18 minutes until golden and cooked through. Remove from the oven and cool on the tray.
  7. To serve, place the icing sugar on a plate and toss the cooled pastries in the icing sugar to coat well.



• The jam may spill out during the baking process- do not be alarmed, this can be the case depending on the jam you choose and its consistency. Try to use a 100% plum or fruit jam to ensure they remain full after baking. Also, fruit pastes work well. 

• As this dough is quite a soft one, using baking paper underneath the dough as you roll it will make it easier to roll. These pastries are best dusted with icing sugar (step 7) just before serving.

• These pastries (without the icing sugar) will keep in an airtight container at room temperature for up to 1 week.


For more recipes, view our online column, Bakeproof: Bosnian baking. 

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via FacebookTwitterInstagram and Pinterest.