Kiflyky Cookies (Crescent Cookies)
The historical origin of Ukrainian kiflyky is debatable. They first appeared in the 12th century. Some cite Turkey as their real homeland, hence the interesting cookie shape that reminds one of the Muslim crescent. Others refer to Austria, where similar pastries were known as kipferl. Still others swear by the Carpathian region as the site where these short crust cookies were born. Ukrainians are confident kiflyky are theirs, at least their recipe may be found in every local homemaker’s cookbook.
Crunchy but light, these dainties may be filed with plums, nuts, poppyseeds, and whatever, really. Regardless of what is inside, they just melt in your mouth, one after another.
Kiflyky hold the position of French croissants in Ukrainian cuisine, and that’s for a reason. Check them out yourself.
Kiflyky (Crescent Cookies)
- 14 – 17.5 oz wheat flour
- 4 – 5 oz sour cream
- ½ lb butter
- 4 tbsp powdered sugar
- 7 oz black currant jam
How to make Kiflyky:
- Sift the flour.Chop the butter and rub it into the sifted flour. Mix till it resembles coarse crumbs.
- Gradually add and stir in the sour cream.
- Knead the dough with your hands thoroughly. The dough should be soft, moist, and elastic.Add more flour if the dough is sticky.
- Cover the dough with plastic wrap and refrigerate (approx. 2-3 hours).
- Divide the dough into 3 pieces.
- Roll the first piece out on a floured surface. The dough should be 0.1-inch-thick. Cut in into squares (approx.. 2.5 x 2.5 inches).
- Brush one side with black currant jam and roll it up from corner to corner.
- Bend the tube into a crescent. Pinch the edge into the roll.
- 1.Repeat with the remaining squares. Do the same for the two other portions of dough.
- Arrange the kiflyky on a baking sheet covered with baking paper and bake in a preheated oven at 410-430 °F (approx. 15-20 minutes).
- When the cookies have cooled slightly, sprinkle them with powdered sugar. Enjoy!