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.
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!
๐ 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 Eastern European's favorite 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 rosฤiฤi (little horns).
Either way, these delicacies will melt in your mouth, making this Christmas treat an unforgettable experience for everyone who tries one.
๐ 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!
๐ช Instructions
๐ NOTE: Looking for the FULL recipe to print? Find the complete list of ingredients and detailed instructions in the recipe card below.
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.
๐ฉ๐ณ Expert 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.
โ 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-sized. 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) onto 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!
โ Reviews
My parents have been gone a few years now, and wanting to make our favorite cookie again, I began surfing the web and found your site and kifli recipe.
Now, my brothers and I have a Kifli cookie competition every year, and surprisingly, there’s never a winner or loser….They get better every year….almost as good as mom’s…….
Anyway, wanted to let you know that you saved the day three years ago, and we’re all introducing our neighbors in three different states (Florida, Nevada, and Wisconsin) to the wonders of the Kifli…..
Via email - Tom K., Wisconsin
More Chrismas Cookies to Try
๐งก LIKED THIS RECIPE? Leave a โญโญโญโญโญ rating and/or a review in the comments section. ๐ HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
๐ Recipe
Polish Christmas Cookies - Kifli
Ingredients
Dough
- 1 ยฝ cups flour
- 1 stick unsalted cold butter, diced
- 3 egg yolks, from medium size eggs
- ยผ cup sour cream
Filling
- 3 egg whites, from medium size eggs
- 1 ยฝ cups sugar
- 1 ยฝ 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 โ 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.
Video
Notes
- 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.
Charlotte Griffin says
My mother made these cookies every Christmas this is the same recipe she used. She was born raised in Germany. She has passed now I make them. Delicious cookies.
Jas says
So glad this is the same recipe your mom used and it's so special that you are continuing her tradition. Sending hugs.
Cynthia Macri says
My southern Italian grandmother made these and I loved them. Havenโt had them since I was a young lady. I havenโt made your recipe yet but I will soon. I was especially intrigued when I read you got the recipe from the South Bend Tribune. I was born and raised in South Bend. My father worked for Studebaker Car Company. After they shut down, we moved to Chicago. Thank you for your recipe and tips. I look forward to enjoying these cookies soon. God bless. Cynthia Macri.
Jas says
Small world! ๐ I hope you'll get the time to make them and like them. Note: some eggs are larger or rather the egg whites' volume is larger so if your filling feels a bit too runny, add more ground nuts to it to prevent them all from oozing out during baking. ๐
Emma says
I love kiffles! I'm half Polish and they have always been a comfort food for me. So amazing to see my culture and childhood in media!
Jas says
That's great! It's a very popular holiday cookie. ๐
Teri R. says
I made this recipe for Christmas this year for the 1st time. It was absolutely amazing! I had to make a 2nd batch because everyone ate them up so fast. This will be a tradition in our famliy every year for sure. Ill definitely double or triple the recipe. My busha made these every year and I'm so glad I found this recipe. Thank you so much.
Jas says
Aw, thanks for letting me know. So happy you enjoyed them! ๐
Robert J Miller says
Thank you ! I'm a boomer and have fond memories of my grandmother (grandpa's 3rd wife) bringing these at Christmas ! This is the closest to her recipe I've ever found . Easy and doesn't make too many (a lot of these make over a hundred !) . You have been added to my recipes file !
Jas says
Glad you enjoyed them! ๐
Linda says
Mine exploded. Very disappointed. What did I do wrong?
Jas says
Oh, no! The dough will open if the filling got to the edges of the dough (it won't properly seal) or if too much filling was used. So sorry that happened to you.
Dd. Karsmiski says
Oh I love these cookiesI but I have to say that I prefer my grandmotherโs recipe which uses the yeast she taught me how to make them years ago before she passed and weโve been keeping up the tradition The recipe may be more complicated let the cookies pretty much turn out the same with more TLC
Jas says
All great recipes take time and TLC to make. ๐
Robert Thomas says
I have made these many years back & was thinking of making something i had not made in years & was looking up the recipe Yes these are the same my grandma used make along with her fudge & she mix them in tins for each on of the family She taught me to bake & now i'm almost 65 & have a ton my own recipes That i have been getting ready to get posted ! These can turn out great or they can flop but still taste great ! P.S. I grew up in South Bend, Indiana too !
P.S.S. I almost forgot i use brown sugar & butter to make the filling nut-less but still tasted great!
Jas says
Hi Robert, I'm so happy you like this recipe. You're right - they either turn our great or they flop, but they mostly turn out great. ๐
South Bend has been my second home away from home for 25 years now. I grew up in Bosnia (ex-Yugoslavia) and lived in Germany before moving to the States.
Janis says
What an awful experience. Iโve been baking my whole life, and Iโve never had such a disaster with a cookie as this. The dough came together easily, and was a pleasure to work with. I rolled it thin and put the suggested amount of filling on each piece. I folded over the dough and pressed it shut with my finger and sealed it all the way to the corners, rolled it, and sealed the seam by pinching it shut. I twisted the ends of the dough, and still every single one of them exploded. All the filling came out and I was left with hollow shelves of dough. I made the recipe a second time with the exact same results. I do not know why the filling is coming out of these presents when I have sealed them so well. I will not make this again.
Jas says
So sorry this didn't work out for you. Perhaps your eggs were larger thus making your filling runnier. I would suggest adding more nuts to bind it better and making sure you don't get the filling on the edges of your dough (that is a guarantee that it will get open during baking).
juschillin says
Or maybe she's rolling her dough to thin.
Jas says
That is possible! Thanks for sharing your feedback.
Patricia Arata says
Some time ago, someone brought bars to a family gathering that tasted exactly like a Kieflie. Has anyone tried an easier version by making a thin or shortbread crust, then adding the usual filling? I assume some kind of top crust might be needed to keep the filling from crisping or burning? There has to be an easier way to make these.
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 โpinching โ 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 Koลaczki 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.