Filled with hazelnut spread or jam, these pastries are a popular Serbian sweet. With a similar appearance to mini croissants, kiflice can be served with tea, coffee or a warming plum brandy.
- 250 g (1⅓ cups) plain flour
- ¼ tsp baking powder
- 100 g unsalted butter, at room temperature
- ½ lemon, zested
- 80 ml (⅓ cup) thickened cream
- 1 egg yolk
- 2 tbsp chocolate hazelnut spread or jam, to fill
- icing sugar, to dust
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.
Drink match Manastirka Sljivovica (Serbian plum brandy; $67, 1 litre)
Preheat oven to 180°C fan-forced. Line 2 large oven trays with baking paper.
Sift flour and baking powder into a large bowl. Using your fingertips, rub in butter and zest until mixture resembles breadcrumbs. Add cream and egg yolk, and stir until combined. Turn out dough onto a lightly floured work surface, knead until smooth, then shape into a ball.
Divide into 4 and, working with one piece at a time, roll out to a 20 cm round and cut into 8 wedges. Place ¼ tsp chocolate hazelnut spread or jam on the wider side of each wedge and roll wedge towards its point to enclose the filling. Place on the lined trays and repeat with remaining dough and filling. Bake kiflice for 15 minutes, swapping trays halfway, or until lightly golden.
Roll kiflice in sugar while hot and cool on a wire rack. Store in an airtight container for up to 2 weeks.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.