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.
If you’re like me, you’ve tried far too many complex cookies with hundreds of ingredients yet only about 12 cookies per batch. Now, that’s fine if you don’t plan on sharing them. But it’s Christmas, which means you’ve got the whole family over who all need and deserve cookies!
There are no such worries with this kiflies (also spelled kieflies or kiffles) recipe 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, so no worries there. 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.
What do I need to make walnut crescent cookies?
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!
Save this #easy recipe for Polish Walnut Kiflies, the delicate and addictive, melt-in-your-mouth buttery crescent #cookies. #kiflies #kiffles #polish #holidaybakingI’m allergic to nuts - can I still enjoy kiflies?
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.
Can I make them gluten-free?
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).
How do I make Polish walnut kiflies?
*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 Notes:
- 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.
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.
What other cookies should I bake for the holidays?
- 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!
A L S O T R Y :
GINGERBREAD COOKIE VILLAGE
SOUTH AFRICAN CRUNCHIES
NO-BAKE CHOCOLATE SALAMI
EDIBLE CHRISTMAS CANDLES
FUN MUSHROOM SHORTBREAD COOKIES
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
- ½ cup sour cream
Filling
- 6 egg whites
- ½ pound powdered sugar
- 3 cups walnuts finely chopped
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
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
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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!
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.