Easy Polish Walnut Kiflies – Holiday Crescent Cookies

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Who doesn’t love traditional Christmas treat of Eastern Europe, the buttery Polish walnut kiflies, the delicate and addictive crescent cookies that melt-in-your-mouth? Are you drooling yet? We have an easy recipe that feeds the crowd and it’s the one Christmas cookie recipe every mom needs to have.

If you’re like me, you’ve baked many labor-intensive cookies with tons of ingredients that only yielded about a dozen. That’s fine if you have absolutely no one to share them with. But who are we kidding?

No worries when it comes to this kiflies (aka kieflies or kiffles) recipe because just a few ingredients yield an abundance of cookies. I even cut the original recipe in half and still have plenty to go around. They’re super easy to make but are somewhat time-consuming, so please read the recipe in its entirety before starting.

CHRISTMAS TRADITIONS

If you come from a European household, like me, any kind of “crescent cookie” sounds like a legend to you. They were something only your grandmother could execute properly, and it even took her years to perfect. They were a special treat, only something you’d be able to experience around the holidays.

Your beautiful grandmother would open the tin of cookies after dinner, all perfectly shaped. She would walk around the table and allow all of the grandkids to take one, and the aroma would float around your nose. If this makes you incredibly nostalgic, then it’s time for you to master the recipe yourself!

You will quickly come to realize that your grandmother put in a lot of heart, soul, and hard work to make these cookies as heavenly as they are. Yes, they will take you more than one day to complete but so worth it! These walnuts (or fruit, if you prefer) kiflies are the must-have Christmas cookie! You’ll be the Christmas angel, the star on top of the tree. 😇🎄

Now, before I get carried away here, I have to pause because unlike myself, there are millions of people who do not come from a European household. Therefore, there may be some of you asking yourself,

“Kiflies? What the heck is that?”

WHAT ARE KIFLIES?

Kiflies are Eastern European crescent cookies with a flaky outside and delectable walnut or fruit filling rolled in powdered sugar, however, they’re not overly sweet. They are also called rolls, roszke, rosky or rosćići (little horns), depending on the country that claims them.

Making the dough is a whole craft itself, but it is worth all of 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.

Family Baking Memories

My grandmother loved baking for the holidays, and not just because she was good at it. Baking wasn’t something that “needed to be done” in time for Christmas family dinner, but rather a Christmas activity. Like how families go see the Christmas tree lit up in their city, or decorate their Christmas tree together.

These cookies bring us fond memories of a grandmother making them in the kitchen, and us sitting around watching her as she told us stories. Mine had a little radio on the counter that would play holiday tunes very softly. That’s what Christmas is all about right? Taking every opportunity to spend time with family and enjoying those little traditions every year.

POLISH KIFLIES RECIPE

Aside from being absolutely delectable and mouth-watering, these holiday crescent cookies can also become part of your family’s Christmas traditions. If you sat in on your grandmother making them one year, or you lost that little scribble-note that she gave you with all the ingredients and instructions on it, I hope that this recipe helps you recreate them just as well!

Unfortunately, this is not my grandma’s recipe, but I found Polish one that tastes just like hers in our local South Bend Tribune. If you’re from northern Indiana, you might remember seeing this recipe in the paper years ago. In case you even know the author, Ms. Zeiger, then tell her thank you for sharing her recipe that brought up so many fond memories. ❤

She also noted: “I freeze mine and take out only what I need.”

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).

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.

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~ Free Tip ~

• 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. 

How to Make Polish Walnut Kiflies:

1. 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.
2. 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 and refrigerate overnight (makes about 52-56 balls).
3. Place egg whites in an airtight container and refrigerate.
4. The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.
5. 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.
6. 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 ends. Place seam-side down on a greased cookie sheet.
7. 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.

Easy Polish Walnut Kiflies - Holiday Crescent Cookies

Traditional Christmas treat of Eastern Europe, these easy Polish walnut kiflies are buttery, melt-in-your-mouth, delicate cookies. 

4.6 from 5 votes

Print Rate

Course: Dessert

Cuisine: Polish

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 52 -56

Calories: 100kcal

Author: Jas

Ingredients

• 3 cups flour
• 1/2 pound (2 sticks) cold butter diced
• 6 egg yolks
• 1/2 cup sour cream

Filling

• 6 egg whites
• 1/2 pound powdered sugar
• 3 cups walnuts finely chopped

US Customary - Metric

Instructions

• 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 mixture is like pie dough. Shape into small, walnut-sized balls 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 ends. 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.

Notes

~ Free Tip ~

• 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. 

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 48mg | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.6mg

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