Plum Jam Filled Crescents (Kifli)

Grandma's kitchen scent. A marriage of yeast dough and puff pastry. Secret is thick Plum Butter (Lekvar) that doesn't run. Fat content inhibits gluten, making it flaky and tender.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
Total Time 1 hr 50 mins
🍽️ Servings 5 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pastry board
  • Rolling pin
  • Baking sheet
  • Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1

Proof yeast in warm milk with sugar.

Tip: Milk shouldn't be too hot.
2

Crumble butter into flour, add sugar, salt, 1 yolk, yeast mix. Knead dough.

Tip: Fat coats flour ('shortens' dough) for flakiness.
3

Rise covered for 45-60 mins until doubled.

Tip: Draft-free place.
4

Divide into balls, roll circles, cut wedges.

Tip: Thinner roll = more layers.
5

Place spoon of jam on wide end, roll tight to tip.

Tip: Tuck end under.
6

Brush with yolk, rest 15 mins, bake at 350°F (180°C) ~20 mins. Dust with sugar warm.

Tip: Egg wash gives brown color.

Recipe FAQ

Why did it open up?
Dough too soft or not rolled tight enough. Tuck the tip under the crescent!
Jam leaked.
Jam was too thin. Use thick baking jam or mix with ground walnuts/crumbs.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 cup Butter (room temp)
  • 1 cup Milk (lukewarm)
  • 0.9 oz Fresh Yeast (or 1 packet Dry)
  • 0.25 cup Sugar
  • 1 pinch Salt
  • 2 large Egg Yolks
  • 7 oz Thick Plum Jam (Lekvar)
  • 0.25 cup Powdered Sugar