Kiflice crescent rolls are among the favorite Balkan homemade pastries. Soft and pillowy, these crescents are stuffed with a sweet or savory filling, and baked to golden perfection. Shall we?
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Background
Kiflice, or crescent rolls, are a treasured Balkan treat popular everywhere, but especially in Bosnia, Croatia, and Serbia.
They can be stuffed with something sweet (like jam, Nutella, or chocolate) or something savory (think cheese, ham, or cured meats).
The name comes from kifle (sing. kifla). These are larger, plain crescent rolls usually sold in bakeries. Meanwhile, kiflice are homemade and filled with various ingredients.
Both kiflice and kifle likely trace their origins to the Austrian kipferl, a pastry introduced to the region during the Austro-Hungarian Empire.
Why You'll Love This Recipe
- Perfectly Soft and Perfectly Puffy. Milk and yogurt help create an irresistibly pillowy, Michelin man-like texture.
- Fillings Abound. Just when you can't think of any more ingredients to stuff kiflice with, you'll come up with something new.
- No Previous Experience Needed. You don't need to be a master baker to make kiflice. A little motivation, and our step-by-step guide go a long way.
Ingredients
Here are simple ingredients to make kiflice at home.
- Flour. All-purpose white flour. (If you use a different kind, let us know in the comments how your kiflice turned out.)
- Milk. Regular milk. Substitute with almond or soy milk.
- Yogurt. Plain yogurt is best. Substitute with Greek, but dilute it with a splash of water.
- Oil. Vegetable or canola oils work best. If using another type, choose a less flavorful one so it doesn't take over the taste.
- Salt.
- Sugar.
- Eggs. No egg substitutes.
- Filling of choice. Sweet: jam (raspberry, fig, orange, etc.), Nutella, chocolate, nuts, candied fruit, preserves, etc. Savory: ham, cheese (feta, cottage, Ricotta, mozzarella, etc.), cured meats, ajvar, etc.
- Yeast. Active dry yeast. Avoid instant yeast, as the dough sometimes doesn't rise with it, and it isn't as stretchy and easily shaped.
- Sesame seeds.
Instructions
Here are step-by-step instructions for making kiflice.
Step 1. Combine dry yeast and sugar with a little bit of milk. Wait 10 minutes, or until it activates (starts to foam).
Step 2. In a bowl, combine flour and salt. Add the yeast mixture. Add milk, yogurt, oil, and eggs. Knead until you get a smooth dough.
Step 3. Let the dough rise for 1-2 hours or until it doubles in size. (Alternatively, keep it in the fridge overnight.)
Step 4. Punch the dough down, and divide it into 5 equal balls. Work each ball for a minute or two.
Step 5. Roll each ball out into a circle. Cut the circle into 16 pieces ("slices").
Step 6. Fill each "slice" with a desired filling. Roll from fat to thin part.
Step 7. Place into baking pan. Let rest for 45-60 minutes.
Step 8. Brush with egg yolk and sesame seeds. Bake for 15 minutes.
Expert Tips
Here are a few more tips to ensure your kiflice come out perfect each time!
- Size it up. For larger kiflice, cut each rolled-out ball into 8 pieces instead of 16.
- Let it rise. Kiflice come out even better if you let the dough rise overnight, in the fridge.
- Just enough. Don't overstuff kiflice with the filling as it may ooze out leaving them empty. Just enough filling goes a long way.
Handling
Here are a few handling tips for kiflice.
Serve: Enjoy with warm Bosnian coffee, tea, instead of bread with a main course, or as a snack any time of day.
Store: Keep in an airtight container at room temperature for up to two days.
Reheat: Warm kiflice in the oven for a few minutes to restore softness.
Recipe FAQs
Yes, active dry yeast is better. If you decide to do it anyway, put it directly into the flour, and don't wait for activation.
However, know that the active dry yeast makes the dough stretchier, it helps it rise better, and it's easier to manage. If you have both, choose the active dry yeast.
Yes. Once you complete making the dough, transfer it to the fridge in an airtight container. The following day bring the dough to room temperature before rolling it out and shaping kiflice.
Dry kiflice usually result from overbaking. Bake until just golden to avoid toughness and dryness.
Also, don't keep them for too long. Because milk is an active ingredient in the dough, it causes a certain dryness after a while.
Thoughts
If you make today’s kiflice and love them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating—it helps others find the recipe more easily!
You can also leave a comment; I read every single one! And if Instagram is more your thing, tag us @balkanlunchbox—we’d love to see your creations.
Prijatno, Dobar Tek, and Bon Appétit!
Kiflice - Balkan-style Crescent Rolls
Ingredients
- 8 cups all-purpose flour plus a little more
- 2 cups lukewarm milk the volume vary to be a little bit less or a little bit more
- 1 cup plain yogurt
- 3.4 ounces vegetable oil
- 2 eggs
- ½ teaspoon salt
- 1 tablespoon active dry yeast 2-7 gram bags, avoid instant yeast
- 1 teaspoon sugar
- filling of choice Sweet: jam (raspberry, fig, orange, etc.), Nutella, chocolate, nuts, candied fruit, preserves, etc. Savory: ham, cheese (feta, cottage, Ricotta, mozzarella, etc.), cured meats, ajvar, etc.
- 2 egg yolks add a pinch of water
- (Optional) 1-2 tablespoons seeds sesame or poppy
Instructions
- Activate Yeast. Combine dry yeast and sugar with a little bit of milk. Wait 7-10 minutes, or until the yeast activates (starts to foam).
- Knead the Dough. In a large bowl, combine flour and salt. Add the yeast mixture. Then slowly add in milk, yogurt, oil, and eggs as you start to work the dough. Knead until you get a smooth, firm, elastic dough ball.
- Let the Dough Rise. Cover with a kitchen towel and let the dough rise for 1-2 hours at room temperature, or until it doubles in size. Don't hurry this step.
- TIP: If you have the time, it's best to leave the dough in the fridge overnight covered in saran wrap. When ready to make kiflice, take it out and let it come to room temperature before continuing the steps below.
- Divide the Dough. Punch the dough down. Transfer to a working space sprinkled with flour. Divide the dough into 5 equal balls. Knead each ball for a minute or two.
- Create Kiflice 'Slices.' Choose one ball and using a rolling pin, roll it into a circle approximately 12-13inches (30-33cm). Using a pizza wheel, or a sharp knife, cut the circle into 16 small wedges.
- Shape Kiflice. Take a teaspoon, and fill each wedge ("slice") with filling at the wider part towards the top. (Don't overstuff it as the filling may completely ooze out during baking.) Roll the wedge from the wide part to the thin, and gently shape into a crescent. Place on parchment paper in your baking pan.
- Repeat. Repeat the process until all of the dough is filled and shaped into crescents/ kiflice.
- Proof Last Time. Let kiflice rest for 45-60 minutes in the baking pan. (You may have to use two.) Preheat oven to 395° (200°C)during the last 15 minutes.
- Paint Kiflice. Using a brush, paint kiflice with egg wash and sprinkle sesame seeds.
- Bake Kiflice. Bake crescents for 15-17 minutes, or until golden brown.
- Serve with warm Bosnian coffee, tea, instead of bread with a main course, or as a snack any time of day.Store in an airtight container at room temperature for up to two days.Reheat in the oven for a few minutes to restore softness.
Notes
- Nutritional and Serving Information
Nithya says
After reading a story like that, all I want to do is run into the kitchen and make crescent rolls and then eat them while pretending my cheeks are pink from ice skating. I would too, if it wasn't almost midnight.
My event stuck in repeat is when I was nine and we'd just brought a new puppy home. He spent the whole night crying, missing his mother, and I crept out of bed to sit with him. In the morning, I sat on the terrace with him in my lap, and he finally fell asleep. I can still see his little belly, rising and falling, as I watched him and the sun shone on us. I made my breathing as shallow as I could, so I wouldn't wake him.
aida says
Nithya, that is a heartwarming story. Thank you for sharing. I hope you had many wonderful memories with your puppy, and I am certain that time you spent with him on the terrace made him devoted to you for life. Such beautiful story indeed.
Suzanne Memic says
Hi Aida - Of course love your website! Was wondering if you had a recipe for somun ?
Aida says
Hey Suzanne,
I haven't mastered it yet. I think the trick for the real somun is in the type of ovens they use in bakeries: old school, real fire kind of ovens. Making the dough isn't complicated, but in my experience, somun at home never achieves the soft consistency on the inside. You know, the fluffiness.? I did find a recipe here, so check it out and share your wisdom with me after you make them. https://thewordybaker.wordpress.com/2014/10/25/somun-bosnian-flatbread/
Julie says
Thank you for this recipe! It worked perfectly for me. I love that it has traditional US conversions because I am not used to weighing my ingredients or converting the oven temps to Fahrenheit. I added some precooked chicken spinach sausage along with some grated smoked gouda instead of jam and served them as dinner rolls. They were a huge hit with my family! I also love your narratives. My family and I lived in Sarajevo for one memorable year and your stories capture that experience so well. Thanks again
Aida says
Julie,
You're welcome! Glad you had a chance to spend some time in Sarajevo, and that it left a memorable impression. That city has a tendency to get under one's skin. Thanks for your ideas for crescents. They're versatile and I love ideas for what else can be combined with them. You had me at smoked gouda by the way! If there is a recipe you'd like, let me know, and we'll look to put it in our rotation.
Murisa says
Hi Aida! Found your blog bc I was looking for a kifle recipe on in English. They’re in the oven now. I’ll make sure to tag you on Instagram to show you how they came out! I have memories of being around three years old in Bosnia and my brother getting ready for school on winter mornings. I would always wake up early and eat break least with him and drink my hot tea and then go back to sleep once he left. And then I would help him take off his frozen boots when he got home. We are three years apart and not that close as adults but I’ll always cherish our childhood memories before the war tore everything apart.
Aida says
Hi Murisa,
Glad you found the blog too. Those are beautiful memories of you and your brother. Hope you were able to build a great life for yourself. Enjoy the crescents.
Edina Gabeljic says
Perfect recipe!
Aida says
Thank you Edina 🙂
Natasa says
Very excited to make this! Is Bakers yeast the same as either Instant Yeast or Active Dry Yeast? Thanks!
Aida says
Yes! Happy cooking. 🙂