Kiflice

Kiflice (mini croissants) are one of the most common and widespread dishes across Europe. Kiflice can be found in numerous shapes and sizes, and the fillings also vary by region. I have tried many different ways of making the dough, and frankly, I hadn’t had much success for a long time. It took several years but I am delighted to share this recipe which when followed step by step yields many, many yummy croissants. 

Ingredients:

  • 8gr/1 bag of yeast
  • 1 teaspoon sugar
  • 200 ml milk
  • 600 gr flour
  • 200gr plain yogurt (I also used vanilla yogurt for sweet version of croissants)
  • 100ml oil
  • 1 teaspoon salt
  • 8gr/1 bag baking powder

Instructions:

  1. Warm milk 30-60 seconds, mix in yeast and sugar for about a minute. 
  2. In an electric mixer, combine the rest of the ingredients (flour, baking powder, yogurt, and oil.) I make sure to use the attachment for dough instead of wire whip when making any kind of dough.
  3. Once incorporated, pour in the yeast mixture and knead everything in a mixer for a couple of minutes. 
  4. Separate the dough into two parts/balls.

Note: Great thing about this recipe is that there’s no need to wait for the dough to rise. You can work with it on your surface immediately – take 1 part of the dough, spread flour on the surface, and over the dough, start slowly pressing it with your fingers and use a rolling pin to stretch out the dough. Dough should be rolled to a 2-3 mm thickness.

When the dough is rolled out, make a big cross in the middle and you will get four triangles. Divide each big triangle in half, and half again. The size of the kiflice depends on the number of triangles.

Put the desired filling at the wider part of each triangle. 

Fillings:

  1. For savory kiflice I make cheese filling with feta cheese, sourcream and cream cheese. You may add ham, prosciutto or whatever you have available.
  2. For sweet kiflice, nutella is my favorite! But you can get creative with it and add just about anything – jelly, almond spread, etc.
  3. Roll the kiflice from the wider part of the triangle. Place them onto the baking tray. For salty kiflice, I spread yolk onto them with a brush. 
  4. Bake for 20-30 minutes at 400F.

Tip for sweet kiflice: Rather than spreading yolk on them, you can roll kiflice in powder sugar once baked.

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Bake with me 🀘 this is what my slow mornings look like baking for friends & family 🩷 Favorite sour cherry cups, recipe below: Ingredients: πŸ’4 eggs πŸ’15 tablespoons of sugar πŸ’20 tablespoons of flour πŸ’1 bag/8 grams of baking powder πŸ’2/3 cup oil πŸ’2/3 cup milk πŸ’about 500g of cherries (frozen or jarred) πŸ’Powdered sugar for sprinkling Instructions: 1. Beat the eggs and sugar together using an electric mixer until they become fluffy. 2. Sift in the flour and baking powder. 3. Add the oil and milk, and mix everything until well incorporated. 4. In a separate bowl, drain sour cherries. I prefer using cherries from a jar I get from an European store. If using frozen, mix the frozen dark cherries with 2-3 tablespoons of flour. 5. Preheat the oven to 375F. 6. Grease a cupcake pan and pour in the batter. Add the cherries evenly. I also used a rectangler pan here as my daughter prefers squares! 7. Bake for 20-30 minutes or until it turns golden. 8. Let it cool down, then sprinkle with powdered sugar. Enjoy your treat! πŸ’—

Bake with me 🀘 this is what my slow mornings look like baking for friends & family 🩷

Favorite sour cherry cups, recipe below:
Ingredients:
πŸ’4 eggs
πŸ’15 tablespoons of sugar
πŸ’20 tablespoons of flour
πŸ’1 bag/8 grams of baking powder
πŸ’2/3 cup oil
πŸ’2/3 cup milk
πŸ’about 500g of cherries (frozen or jarred)
πŸ’Powdered sugar for sprinkling

Instructions:
1. Beat the eggs and sugar together using an electric mixer until they become fluffy.
2. Sift in the flour and baking powder.
3. Add the oil and milk, and mix everything until well incorporated.
4. In a separate bowl, drain sour cherries. I prefer using cherries from a jar I get from an European store. If using frozen, mix the frozen dark cherries with 2-3 tablespoons of flour.
5. Preheat the oven to 375F.
6. Grease a cupcake pan and pour in the batter. Add the cherries evenly. I also used a rectangler pan here as my daughter prefers squares!
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