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.
💡Top 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!
Other Amazing 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 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.
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.
Kelle Henderson says
Hi there!
I used My kitchenaid mixer to make the filling. The egg whites got frothy and slightly thicker but not stiff. Is that ok?
Worried in WA,
Kelle
Jas says
You can always add more ground nuts to make the filling thicker. Otherwise, it will run out.
Apatientperson says
It sounds like you were almost there but needed to whip the egg whites just a little longer.
Jenny says
My Polish grandmother made a version of these when she was alive. She called them crescents. I had her recipe, which wasn’t as detailed as I needed it to be. I tried and failed miserably at recreating them. Last year, I found your recipe, which was super close to the recipe I had so; with a couple of modifications, I gave it a try. They turned out awesome! My modifications were substituting 1 cup of finely chopped dates for 1 of the cups of walnuts and rolling the cookies in granulated sugar prior to baking because that’s how my grandma did it. Everyone that’s tried them says they taste just like hers! Thanks for helping me recreate a recipe that reminds me and my family of grandma.
Jas says
Awe, I'm so happy to read this, Jenny! I love the addition of dates, you can then use less sugar. The sugar coating before baking gives them a nice crunch. Happy Holidays!
Vicki Penland says
Took half a day to make and bake. Pastry was flaky, nice texture, but flat; could use some salt, I think. Filling has no discernible flavor. After rolling in powdered sugar and tasting, I sprinkled with cinnamon. May not be traditional, but at least they have a bit of flavor. If I ever make again, I believe I would use some sort of flavoring in the filling, probably almond and a bit of vanilla. Or maybe, some dried fruit added to it would be tastier. Just seems like a lot of work for such a bland result. Tired from baking, will nap now.
nancy orlowski says
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
Jas says
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!
Brenda Fish says
St. Peters catholic church in Mansfield makes them every year. I helped today, which is why I was googling the recipe. 60 miles north of Columbus along I-71
Heather DeWachter Williamson says
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!
Jas says
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!
Michael says
I grew up in South Bend. My mom made these and I have asked my sister if this is close to the recipe that mom used. They appear to be. My mom used English walnuts, but a neighbor made them with black walnuts. I ended up liking both versions. I found some on a trip back to South Bend at the Farmers Market. Now I will try to make them myself.
Jas says
That's great! Hope they turn out just like your mom's. Happy holiday season!
Katy says
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.
Jas says
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!
Pamela Williamson says
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.
Jas says
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! 🙂
Teresa says
Hello! Wanted to make/bake in same day. Is it ok to NOT freeze the dough overnight?
Jas says
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!
Jesse says
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!
Jas says
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!
Cheryl says
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
Kate says
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.
Jas says
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.
Anna M says
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!!!!!
Jas says
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! 😀
Brenda Oliver Tuttle says
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!
Jas says
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! 😀
Linda Hart says
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!
Jas says
I love that, Linda! Orange juice would definitely add a fantastic flavor! Doing it next season! Thanks for sharing and happy holidays! 😀
Jo says
Hi is it 1/2 pound or 1/2 cup of powdered surgar?
Jas says
Hi Jo, it is 1/2 pound. I know it sounds like a lot, but it is correct. Thanks for stopping in! 🙂
Basia Lynn says
You mentioned freezing. Is that before or after baking ? Thanks
Jas says
You can freeze them after baking. Lay them on the counter for 2 hours to thaw and then dust with powdered sugar if desired. 🙂
Dawn Monico says
Are you supposed to cover the dough balls as they sit in the refrigerator overnight?
Jas says
Hi, Dawn! You can cover them lightly with saran (cling) wrap if you prefer. 🙂
Chris says
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!
Jas says
I'm so happy to read that! Hope they like them as much as we do 😀 Merry Christmas!
Susan says
My ingredients seem to come out the sides and caramelized. I have pinched it. Still doesn't help. Should I lower the oven temp?
Jas says
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.
Kit Anne Hanna says
can this dough be refrigerated overnight
Jas says
Hi, Kit! yes, it is mentioned several times in the post and recipe box that you can refrigerate the dough overnight. Happy baking! 🙂
megha says
very nice its looking good thank you for shearing keep it up.
petitehaus says
Thank you so much for sharing with Thursday Favorite Things! I'll be featuring you tomorrow! Wishing you a Merry Christmas! Angelina @ Petite Haus
eclecticredbarnBeverly says
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.
Have a wonderful day.
Hugs,
Bev
Jas says
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!
Erlene says
Oh my, these are going on my baking list. I love trying new cookie recipe and this one sounds so delicious!
Jas says
They disappeared quickly, Erlene! 😀 Happy holidays!
Matt says
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.
Jas says
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! 🙂
ParsiCuisine.com says
This is such a wonderful one of a kindrecipe. Walnut delight so lovingly wrapped and prepared. Thanks for sharing at FF.
Jas says
Many thanks! Happy holidays!
Di (@ShinyGlitterBug) says
These look delicious! I've actually never heard of them!
Jas says
Then you must try them, Di! 😀
Lydia C. Lee says
Yum!!
Jas says
Thanks, Lydia!
Ron says
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.
Jas says
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. 🙂
Ron says
Thanks for the jam idea. We have some nice cloudberry jam that will be perfect for this.
Jas says
Oh, lucky you! I've never had cloudberries before.
Mila says
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 🙂
Jas says
Thank you so much, Mila!
Karren Haller says
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
Jas says
Mmm, those cherry slices sound delicious. Happy holidays, Karren!
The Red Painted Cottage says
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.
Jas says
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!
Marissa Zheng | Squirrels of a Feather says
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!
Jas says
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.