- 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.
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.
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
Shopping List (0)
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
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