Everyone loves traditional Eastern European Christmas treats - especially these Polish kiflies, which are easy walnut crescent Christmas cookies. They are delicate, addictive, and buttery - they just melt in your mouth!
Are you drooling yet? These easy cookies feed the crowd and are the single most famous Christmas cookie that a mom can make.
Kiflies (also spelled kieflies or kiffles) are the perfect cookies for sharing and gifting because with just a handful of ingredients, you can have a quite frankly incredible number of cookies.
I even had to cut the original recipe in half because there were so ridiculously many cookies!
These walnut crescent cookies are incredibly easy to make. However, they still take some time to get right, so make sure to read the entire recipe before starting.
What are kiflies?
Kiflies are Eastern-European crescent cookies with flaky dough and heavenly walnut or fruit filling. They may be rolled in powdered sugar, but they aren’t overly sweet.
They are also known as rolls, roszke, rosky, or rosćići (little horns) depending on the country.
🛒Ingredients and Notes
All of the ingredients for these kiflies are common, so you shouldn’t have any trouble finding them.
- For the dough, you just need flour, butter, egg yolks, and sour cream.
- For the filling, you need more egg whites, powdered sugar, and chopped walnuts.
See - nothing bizarre! However, you can also add a teaspoon of vanilla to the filling if you like!
🔪Step by Step Instructions
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the “Skip to Recipe” button at the top of the page.
- Make the dough - In a large bowl, using a pastry blender, fork, or a food processor, blend the butter into the flour creating a coarse, crumb-like consistency. In a separate bowl, mix the egg yolks and sour cream. Add to flour mixture. Blend and knead lightly until the mixture is like pie dough. Shape into small balls and refrigerate overnight.
- Make the filling - Place egg whites in an airtight container and refrigerate. The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.
- Fill the dough - Mix all-purpose flour and sugar. Take half the balls out of the refrigerator and place it in a flour/sugar mixture. Roll balls out on a small amount of the mixture into a thin circle. Place a heaping teaspoon of filling on each and roll up into a crescent shape. Pinch ends. Place seam-side down on a greased cookie sheet.
- Bake the cookies - Bake them at 350 degrees Fahrenheit for 12 to 15 minutes. Cool slightly and dip in a bowl of confectioners' sugar.
See? While it’s a tad time-consuming, it isn’t technically challenging. If you’ve got the time, then you should definitely try your hand at making them!
A word to the wise is to put some aside for yourself when you’re done baking your batch.
Don’t be surprised when you open your tin of cookies and everyone comes running. They’re just that irresistible, especially during the holidays.
💡Recipe Tips
- You can add a teaspoon of vanilla to the filling.
- For nut allergies, replace the walnut filling with your favorite jam or pastry fruit filling.
- Bake the cookies distributed between two large cookie sheets on convection setting or bake in batches.
❓FAQs
Yes, you can. Obviously, you can’t enjoy the walnut version, but you can replace the filling with your favorite jam or pastry fruit filling. Even better if you use homemade jam.
For those of you who are gluten-intolerant, you'll love this gluten-free kiflie recipe from another fellow South Bender (her Christmas memories also involve grandma baking kiflies).
Stored in an airtight tin or container, they will keep for weeks in a cool place.
Yes, freeze the baked cookies for up to 6 months. Just make sure not to roll them into powdered sugar if you decide to freeze them. Do so after they're defrosted for at least two hours and have reached room temperature.
Perhaps your eggs were large or jumbo size. To prevent the filling from running out, add more of the ground walnuts.
What are your Christmas traditions?
If you’re from a European household like me, any “crescent cookie” sounds somewhat legendary. After all, these are something only your grandma could execute flawlessly, and even then, it took years of practice!
Making the dough is a whole craft itself, but it is worth all of its time and effort put into it.
Yes, it’s one of those “make the dough a day before and let it sit overnight recipes.” But baking is all about making something we love, and not buying it from the store. Plus, making these cookies has some sentiment to them.
However, if you’re not European, then this may all sound a little strange to you.
Looking for more ideas?
- If you need inspiration for holiday baking, you might like this list of cozy Christmas comfort food ideas and tips for a perfect holiday meal.
- If you’re a fan of easy desserts, you might also like this easy Christmas trifle - it’s much less time-consuming!
- Or, if you’re looking to impress your family, then these edible Christmas candles might just do the job perfectly!
More Delicious Recipes to Try
- Gingerbread Cookie Village
- South African Crunchies
- No-Bake Chocolate Salami
- Edible Christmas Candles
- Fun Mushroom Shortbread Cookies
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Easy Polish Walnut Kiflies - Holiday Crescent Cookies
Equipment
- Pastry blender or a food processor
- Rolling pin
- Mixing bowls
- Cookie sheets
Ingredients
- 3 cups flour
- ½ pound (2 sticks) cold butter diced
- 6 egg yolks from medium size eggs
- ½ cup sour cream
Filling
- 6 egg whites from medium size eggs
- ½ pound powdered sugar
- 3 cups walnuts finely chopped
Instructions
- In a large bowl, using a pastry blender, blend the butter into the flour creating a coarse, crumb-like consistency.
- In a separate bowl, mix the egg yolks and sour cream. Add to flour mixture. Blend and knead lightly until mixture is like pie dough. Shape into small, walnut-sized balls, cover, and refrigerate overnight (makes about 52-56 balls).
- Place egg whites in an airtight container and refrigerate.
- The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.
- To a medium bowl, add 2 tablespoons each of all-purpose flour and sugar. Take half the balls out of the refrigerator and place in flour/sugar mixture. Keep the rest chilled.
- Roll balls out on a small amount of flour/sugar mixture into a thin circle. Place a heaping teaspoon of filling on each and roll up into a crescent shape. Pinch the ends tightly. Place seam-side down on a greased cookie sheet.
- Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cool slightly and dip in a bowl of confectioners' sugar. Store the kiflies in a cool place.
Expert Tips
- You can add a teaspoon of vanilla to the filling.
- Make sure to roll your dough very thin, or it will puff up and crack.
- Some filling might come out. No worries, there will still be enough left in the cookies.
- For nut allergies, replace the walnut filling with your favorite jam or pastry fruit filling.
- Bake the cookies distributed between two large cookie sheets on convection setting or bake in batches.
- Freeze baked and cooled cookies but not covered in sugar. Lay them on the counter for 2 hours to thaw and then dust with powdered sugar if desired.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
i am from newjersey my husbands mom use to buy these cookies in a polish deli and how we miss them since we livein columbus ohio if I can get someone too make two pounds for us i would pay themand let them send us those cookies please
Hi Nancy, it's always hard finding the same favorite treats when we move. I'd love to make these for you, but I'm not allowed to ship them without Health Department's license. However, I did some research and found a few Polish places in Columbus, OH:
- Hubert's Polish Kitchen (in downtown Market)
- My Old World Bakery (on Demorest Rd)
- Kolache Republic (in German Village on S High St)
- Resch's Bakery (on Livingston Ave)
Perhaps you'd like to give them a call or visit in person and see if they have kiflies available (it's usually a Christmas staple). Or you might have to bake them yourself. 🙂 Best of luck!
I am from South Bend, Indiana and we have a rich culture of Polish, Belgian, Hungarian etc foods and more! I love that the homeland traditions are still alive! I married my husband who hails from SC and that is where I now live... no one here has ever heard heard of kiflies... they folks here actually eye my baked goods with suspicion ... lol that’s ok ...
more for me! This is my recipe as well and for this who are having issues... the grandmas always fussed ... to much filling... not so much filling! A little goes a long way! When you begin... take your time and make each one as if it were an individual project ... that’s how to best get the hang of it. Cut the recipe in 1/2 for the dough and make a third of the filling. This will help you use it sparingly and not have filling left over. It can also be overwhelming to have to make so many cookies when you are just learning. While I always make my own... I use to buy them all the time at West End Bakery and Dainty Maid before they were were sold... because they are addictive! ❤️Thank you for sharing!
Hi, Heather! Thank you so much for your kind feedback and valuable tips. My grandma used to make these filled with homemade plum jam, but my mom couldn't bake to save her life, so this recipe is not an heirloom. I actually found it in the South Bend Tribune (shared by a Polish family a few years ago). I can't believe folks in SC haven't heard of this popular treat considering today's technology. Their loss, lol. Thanks for stopping in, it is much appreciated. 🙂 Stay safe and happy holidays!
I just made these for my dad, turned out perfect. I beat the icing sugar in to eggs and the lost some air and then stirred walnuts in. It is a little runny like the pictures above (holds shape, just, when you place in centre of pastry). My dad's mum used to make these all the time and they called them horns. making them will be a surprise for him as he hasn't had them in years. Hopefully my 8 year old doesn't eat them all before tomorrow.
Awe, that makes me so happy, Katy! I don't blame your 8-yo, they're hard to resist. 😀 Thanks for stopping in! Happy and blessed holidays!
I am 68 and this is my Mother's recipe! I have been making Kieflies since I was old enough to roll dough on the counter, standing on a stool! We make the full recipe times 3. It takes at least 6 to 8 hours. Thank you for all the information. Friends want my recipe but they need all the wonderful notes that you have added.
Thank you, Pamela, that really warms my heart! All good, traditional recipes take time and love to make, but they're so worth it! Thank you so much for taking the time to visit and comment! Wishing you blessed holidays! 🙂
Hello! Wanted to make/bake in same day. Is it ok to NOT freeze the dough overnight?
Hi, Teresa! The dough is not frozen, just chilled in the refrigerator. You don't have to keep it overnight, but it should be chilled for at least 2-3 hours before rolling out. Also, work in batches and keep the rest of the dough refrigerated until ready to roll out. If it gets to room temperature, it will be too soft to work with. Have fun baking!
Hi Jas,
These were really tasty though I had some similar issues as some of the other folks and seemed to have too much filling and it blew out the sides, ends and seam sometimes. When you mix in the sugar are you folding it like one might fold into egg whites or mixing it in in a way that gets a bunch of the air out? I think the heat is really coding my filling to blow up a lot. But once cooled and aligning mangled into a desired shape theyre still tasty. Also I’m wondering if I’m rolling them too thin?
I’ll keep playing around because like someone below, I grew up with something similar to these from a Hungarian relative but the recipe has ceased to exist in our family sadly. Anyway thanks!
Hi Jesse, these cookies seem to be finicky for some. I never thought that they could cause issues. I didn't fold in the sugar; I used my mixer to beat it well into the egg whites. My dough was rolled out no thicker than about 1/8-inch. Hope that helps!
I have about 10 cups of egg whites nut and sugar! From 6 egg whites! Enough for about 100 cookies. I’m in the middle of making them now, I’ll repost to see if the dough is decent
I had the same issue making these yesterday! I had to throw out about half the filling. 🙁 AND these puffed up way too much in the oven, opening the seams on most of the cookies. I think the stiff egg whites put too much air inside the cookies, which had to come out as steam.
So sorry to hear, Kate. Perhaps your eggs were too large? I sometimes have a few cookies open at the seam if I've put too much filling or haven't pinched the ends tightly.
This is the recipe my mom made when I was a child. She made the full batch and we usually had more than 100 cookies....but not for long! 🙂 The recipe card had been lost, and I have been searching for this for 4 years!
Thank you so much!!!!!
Awe, I'm so happy this recipe is like your mom's, Anna! I hope you'll be creating new memories with it for years to come! Happy Holidays! 😀
These have been a recipe used in my family since I was a child. It’s not the holidays without them. However, we have a slight alteration to the filling, we add rum to the filling mixture. The alcohol cooks out but gives a wonderful taste. Happy Holidays!
I think every family has their own recipe, and I absolutely love yours! I will be adding rum to my next batch for sure! Thanks for sharing and stopping in! Happy holidays! 😀
My mom's and mine favorite Christmas cookie! She would add a little bit (teaspoon or so) of consentrated orange juice to the filling. Everyone loved them!
I love that, Linda! Orange juice would definitely add a fantastic flavor! Doing it next season! Thanks for sharing and happy holidays! 😀
Hi is it 1/2 pound or 1/2 cup of powdered surgar?
Hi Jo, it is 1/2 pound. I know it sounds like a lot, but it is correct. Thanks for stopping in! 🙂
You mentioned freezing. Is that before or after baking ? Thanks
You can freeze them after baking. Lay them on the counter for 2 hours to thaw and then dust with powdered sugar if desired. 🙂
Are you supposed to cover the dough balls as they sit in the refrigerator overnight?
Hi, Dawn! You can cover them lightly with saran (cling) wrap if you prefer. 🙂
These turned out exactly how I wanted them too. My Slovak grandma and great aunts made cookies like this but my mom and us kids have struggled trying to get them right. This is the flavor I was after and the recipe was not hard at all. I mostly made them with the walnut filling but I did some with jam for my boyfriend’s family to have for their Christmas party. I doubt if they’ve ever had cookies like these so I am excited and nervous to share them. I am super glad to have found this recipe. Thank you!
I'm so happy to read that! Hope they like them as much as we do 😀 Merry Christmas!
My ingredients seem to come out the sides and caramelized. I have pinched it. Still doesn't help. Should I lower the oven temp?
Oh, no! I wonder if your eggs were the jumbo size and needed more of the nuts to make it thicker? Oven temperatures vary but if I doubt yours was too hot, though.
can this dough be refrigerated overnight
Hi, Kit! yes, it is mentioned several times in the post and recipe box that you can refrigerate the dough overnight. Happy baking! 🙂
very nice its looking good thank you for shearing keep it up.
Thank you so much for sharing with Thursday Favorite Things! I'll be featuring you tomorrow! Wishing you a Merry Christmas! Angelina @ Petite Haus
Jas,
When I was young, we made these all the time. They were my mother's favorite cookie. Funny thing was, I was not all that fond of them and she would make soooo many of these cookies. She doesn't make them any more and this was the first time I have seen them in a long time. Thanks for the memories.
Please stop by Over The Moon Linky party since your are being featured.
https://eclecticredbarn.blogspot.com/2018/12/over-moon-linky-party_16.html
Have a wonderful day.
Hugs,
Bev
I'm glad these triggered childhood memories, Bev! Cookies (and food in general) tend to have that power, right? Thank you for the feature! Always an honor. Hugs!
Oh my, these are going on my baking list. I love trying new cookie recipe and this one sounds so delicious!
They disappeared quickly, Erlene! 😀 Happy holidays!
Question. How long do they keep after baking? Should I freeze or will they keep in a time for a couple weeks in the fridge? BTW so excited to bake these. Exactly what I had at my grandparents as a child.
Hi, Matt! Stored in an airtight tin or container, they will keep for weeks in a cool place. You can also freeze them for up to 6 months. Just make sure not to roll them into powdered sugar if you decide to freeze them. Do so after they're defrosted and have reached room temperature. I hope you'll enjoy them as much as we do! Happy Holidays! 🙂
This is such a wonderful one of a kindrecipe. Walnut delight so lovingly wrapped and prepared. Thanks for sharing at FF.
Many thanks! Happy holidays!
These look delicious! I've actually never heard of them!
Di from Max The Unicorn
Then you must try them, Di! 😀
Yum!!
Thanks, Lydia!
Christmas cooking traditions are so wonderful. I have such fond memories of Christmas cookie making with my kids. Now as for your Kiflies, I say bravo to you. I’ve not tasted these but will endeavor to do so.
They sure are, Ron! Fill these with a thick jam instead of nuts, since you're a nut-free house, and they will be just as good. 🙂
Thanks for the jam idea. We have some nice cloudberry jam that will be perfect for this.
Oh, lucky you! I've never had cloudberries before.
Hello Jas!
I absolutely love buttery cookies, I wish I could take that plate and enjoy some 🙂 Thanks for sharing with FF party, hope you are having fun 🙂
Thank you so much, Mila!
I love reading recipes and old family favorite, I have one as well, my Cherry Slice made with maraschino cherries that originally were suppose to have candied cherries, which I dont care for.
Please be sure to stop by and share your recipes on #OMHGFF so I can feature next week!!
Hope you have a lovely weekend, Holiday Greetings!!
xo
Mmm, those cherry slices sound delicious. Happy holidays, Karren!
Jas, I make Hungarian Kiflis and I do have the recipe on my blog. There's a number of variations for making it, but this is the one that has floated around our family for generations. If you want to take a peak: https://theredpaintedcottage.com/hungarian-kifli-cookies-no-place-like-home/
Yes, there are many versions, depending on the country. A version of the rolled cookies, like yours, are also popular in my homeland. They're filled with nuts, jam, or poppy seed filling. YUM!
You've got me crying this morning Jas. My grandmother was the daughter of Hungarian immigrants and she made something very similar. No one ever got her recipe and she had dementia for ten years and passed away in 2015. This recipe is very special. Thanks for sharing!
Awe, so sorry about your grandmother, Marissa! Hope you find this recipe similar to hers and that it will bring you some comfort and perhaps a new family tradition. Sending you many hugs and blessings.