These traditional Polish crescent cookies with walnut filling, also known as kifli, are buttery, delicate, and melt-in-your-mouth favorite Christmas cookies also loved at Easter and Passover.
Whether you call them kiflies, kifli, roszke, kolaczki, kolacky, or kolache, these easy walnut cookies feed the crowd and are the single most famous holiday treat that you can make.
Kifli (also spelled kiflies, kieflies, or kiffles) are the perfect cookies for sharing and gifting because, with just a handful of ingredients, you can have quite an incredible number of cookies.
Please see the recipe card at the end of this post for the complete list of ingredients and detailed instructions. However, there's important stuff to know before you scroll down.
I even cut the original recipe (found in our local newspaper - South Bend Tribune) in half because there were so many cookies! And then, I updated the recipe and cut the ingredients in half again!
📃 Why it Works
- They feed a crowd.
- Easy to make.
- The ingredients are all pantry staples.
- You don't need yeast for the dough.
- It's not Christmas without these popular kiflies.
- They are great for gifting at any time of year.
What are kiflies?
Kiflies are favorite Eastern-European crescent cookies with flaky yeastless dough and heavenly walnut or fruit filling (usually jam, but you can also mix in dried fruit). They are rolled in powdered sugar, but they aren't overly sweet.
Rumor has it kifli originated in Hungary and are sometimes called kolache cookies - depending on the country, you will find them as rolls, roszke, rosky, or rosćići (little horns).
Either way, these delicacies will melt in your mouth, making this Christmas treat an unforgettable experience for everyone who tries one.
🛒 Ingredients and Notes
All of the ingredients for kiflies are common, so you probably already have them on hand.
- You need all-purpose flour, unsalted butter, egg yolks, and sour cream for the dough.
- For the filling, you need egg whites, regular or powdered sugar, and ground walnuts.
See - nothing bizarre! However, add a teaspoon of vanilla to the filling if you like!
🔪 Instructions
Step 1
- Add the cold butter to the flour.
- Using a food processor, a pastry blender, or a fork, blend the butter and flour to create a coarse, crumb-like consistency.
- In a large bowl, mix the egg yolks and sour cream.
- Add the flour mixture. Blend and knead lightly until the mixture is like pie dough.
Step 2
- Shape the dough into 24 walnut-size balls, cover, and refrigerate for an hour.
- Meanwhile, make the filling, beat the egg whites until fluffy, add the sugar and beat until stiff.
- Gently fold in the ground nuts.
Step 3
- In a bowl, mix all-purpose flour and sugar. Remove half of the balls from the refrigerator and roll them into a flour/sugar mixture; roll the balls out into a thin circle.
- Place a heaping teaspoon of filling on each and roll it into a crescent shape. Pinch ends; place seam-side down on a greased cookie sheet.
- Bake them at 350 degrees Fahrenheit for 12 to 15 minutes; cool slightly and roll them in confectioners' sugar.
Don't be surprised when you open your tin of cookies and everyone comes running. They're just that irresistible, especially during the holidays.
👩🍳 Top Tips
- Add a teaspoon of rum, vanilla extract, cinnamon, or lemon zest to the filling if you prefer.
- Make sure to roll your dough very thin, or it will puff up and crack.
- For nut allergies, replace the walnut with almonds or use your favorite jam or pastry fruit filling.
- This recipe can be easily doubled or tripled.
❓ Frequently Asked Questions
Yes, you can. Replace the walnuts with almonds (if you're not allergic to them), or use your favorite jam or pastry fruit filling. Even better if you use homemade jam.
For those who are gluten-intolerant, you'll love this gluten-free kiflie recipe from another South Bender (her Christmas memories also involve grandma baking kiflies).
Stored in an airtight tin or container, they will keep for a week 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 you didn't beat the eggs with sugar until stiff (I've made that mistake). It's also possible that your eggs were large or jumbo size. To prevent the thin filling from running out, add more ground walnuts.
I always make meringue cookies (you'll get about 12). Spoon filling (about a tablespoon) on a parchment-lined cookie sheet and bake (or rather dry) at 200°F for an hour.
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; even then, it took years of practice!
Tell me your favorite Christmas cookie in the comments!
😋 Other Amazing Recipes to Try
- Gingerbread Cookie Village
- South African Crunchies
- No-Bake Chocolate Salami
- Edible Christmas Candles
- Fun Mushroom Shortbread Cookies
- Mother-in-Law's Eye
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating 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!
Polish Christmas Cookies - Kifli
Ingredients
Dough
- 1 ½ cups flour
- 1 stick unsalted cold butter diced
- 3 egg yolks from medium size eggs
- ¼ cup sour cream
Filling
- 3 egg whites from medium size eggs
- 1 ½ cups sugar
- 1 ½ cups walnuts ground or finely chopped
Coating
- 2 cups powdered sugar
Instructions
Dough
- Prepare dry ingredients: Using a food processor or a pastry blender, blend the butter into the flour, creating a coarse, crumb-like consistency.
- Prepare wet ingredients: Mix the egg yolks and sour cream in a large bowl.
- Make the Dough: Add the flour mixture to the egg mixture. Blend and knead lightly until the consistency is like a pie dough. Shape into small, walnut-sized balls, cover, and refrigerate for at least an hour.
Filling
- Meanwhile, beat the egg whites until fluffy. Add ⅓ of the sugar at a time and beat until well blended and the mixture is stiff.
- Gently fold in the ground nuts.
Assemble
- Coat the dough balls: Whisk together two tablespoons of all-purpose flour and two tablespoons of sugar in a medium bowl. Take half of the dough balls out of the refrigerator and roll them into the flour/sugar mixture. Keep the rest chilled.
- Roll the dough: Roll the balls out on a small amount of flour/sugar mixture into a thin circle.
- Fill the dough: Place a heaping teaspoon of filling on each dough circle and roll it up into a crescent shape. Pinch the ends tightly - place seam-side down on a parchment paper-lined or greased cookie sheet.
- Repeat the above steps with the rest of the dough and filling.
- Bake the cookies: Bake kiflies in an oven at 350 degrees Fahrenheit for 12 to 15 minutes. Cool slightly.
- Coat the cookies: Roll the warm cookies in a bowl of confectioners' (powdered) sugar.
Recipe Video
Expert Tips
- Add a teaspoon of rum, vanilla extract, cinnamon, or lemon zest to the filling if you prefer.
- Roll the dough into walnut-size or smaller. You can also tear the dough into 24 equal-size pieces and then roll it into balls.
- 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 with almonds or use your favorite jam or pastry fruit filling.
- Bake the cookies on two large cookie sheets on a convection setting or bake in batches.
- This recipe can be easily doubled or tripled.
- You will have leftover filling. You can try to cut the filling in two-thirds or half. I always use the excess filling to make meringues. See the recipe in the FAQs section of the post above.
- For more helpful tips, see the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Nutrition
Update Notes: This recipe was originally published in December 2018 and updated in September 2022 with new photos, a video, and recipe tips.
Elizabeth says
You nut allergy reference suggests to swap out walnuts for almonds. Almonds are a tree nut. You may want to correct your note. That could be a life threatening event for someone with a tree nut allergy if the reader was not aware.
Jas says
According to scientists, most people allergic to a particular tree nut can safely eat others. My stepdaughter is allergic to all nuts except almonds. Also, most people who have allergies know what they can and cannot eat.
Susan Behrens says
I used your recipe combined with an old family recipe. I used powdered sugar and half a pound of crushed walnuts. The filling was very stiff and grew while baking so that the dough came apart to spite a lot of “pinching “ and reducing the amount of filling. Also, they took a lot longer to cook. I did not put them seam side down. Would that help keep them together while baking?
Jas says
Baking them with the seam side down definitely helps to keep them together. There will always be a few stubborn ones that will not be perfect, but they still taste great! Perhaps leave the dough a tiny bit thicker?
kerry L merritt says
My video doesn't work. I'm confused about how to roll them into crescents. Video would be perfect. Help
Jas says
Try opening the post in a different browser like Microsoft Edge or Firefox. Chrome is sometimes moody and won't let videos play. In the process photos, you can see the first fold. Press the edge down a bit to keep the filling from oozing out, then fold once over again and press down as much as possible. Be careful not to tear the dough. Then pinch the ends and gently bend them to create that crescent shape.
Sally says
I'm sorry, I think I mistakenly replied twice to someone.
I grew up with these cookies and love them! Our family recipe adds vanilla to both the dough and filling. Delicious!!
I've carried on the tradition and have been making them for over 30 years. These and Kołaczki are favorites in my household.
Sally says
This is more of a problem with granulated sugar. Perhaps you didn't add the sugar gradually enough or mix long enough? I prefer to used powdered sugar in the filling.
Lynette says
My filling was way too gritty wondering what I did wrong?
Jas says
The filling has ground nuts, so it will be gritty and not smooth, so I'm not sure what you mean. Without seeing what it looks like, I can't offer a solution.
Sally says
This is more of a problem with granulated sugar. Perhaps you didn't add the sugar gradually enough or mix long enough? I prefer to used powdered sugar in the filling.
Margaret Walter says
A couple issues with the recipe: This makes much too much filling. 2 C walnuts is a be better amount. Making the dough into balls the size of walnuts (uncracked walnuts?) makes about 33 cookies. Also there is no advantage to making the balls first rather than rolling out the full dough and cutting into circles. Just adds an extra step which is not necessary. Flavor was good, but the beaten egg whites caused the filling, after baking, to not fill up the full cookie.
Jas says
Hi, Margaret! You can definitely roll out the dough and cut it into circles. This recipe is not the bible, although it is handed down from a Polish settler. I like to make it into balls, the size of "uncracked walnuts" (as you can see in the process photos) because it leaves no dough scraps that turn into mush after you process it too many times. As far as filling, I also had some leak through but the majority of cookies were filled up, as you can see from the photos of halved cookies. 2 C walnuts would make the filling way too runny. Perhaps your egg was the jumbo size, or wasn't beaten long enough? Humidity and heat level could also play a role in why it didn't turn out.