Snack

Kiflice

Name: Kiflice
Prep time: 1 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: balkan
Ingredients: 500 g all-purpose flour; 250 ml milk lukewarm; 20 g fresh yeast; 1 tsp sugar; 1 tsp salt; 50 ml vegetable oil; 1 pcs egg beaten; 2 tbsp sesame seed (optional); 100 g feta cheese crumbled (optional)

These soft and fluffy Kiflice are a traditional Balkan pastry, perfect as a snack or light meal. The crescent-shaped rolls are made from a simple yeast dough and can be enjoyed plain or filled with cheese.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 475 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
250 mlmilk, lukewarm
20 gfresh yeast
1 tspsugar
1 tspsalt
50 mlvegetable oil

egg wash

1 pcsegg, beaten

topping

2 tbspsesame seed(optional)

filling

100 gfeta cheese, crumbled(optional)

Equipment

pastry brush · rolling pin · baking sheet · parchment paper · kitchen towel · small bowl · large mixing bowl

The method

Step by step

1
In a small bowl, combine the lukewarm milk, fresh yeast, and sugar.
Cook’s note: Ensure milk is lukewarm, not hot, to activate the yeast properly.
2
Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
3
In a large mixing bowl, combine the all-purpose flour and salt.
4
Add the activated yeast mixture and vegetable oil to the flour.
5
Mix with a spoon until a shaggy dough forms, then transfer to a lightly floured surface.
About 2 min
6
Knead the dough for about 10-15 minutes until it is smooth, elastic, and no longer sticky.
About 15 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
7
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can provide a good environment for rising.
8
Once risen, gently punch down the dough to release the air.
9
Divide the dough into 12 equal pieces.
About 2 min
Cook’s note: For even kiflice, use a kitchen scale to divide the dough.
10
Roll each piece into a ball, then flatten it into a circle about 15 cm in diameter.
About 5 min
11
Cut each circle into two triangles.
About 2 min
Cook’s note: A pizza cutter works well for this step.
12
If using, place a small amount of crumbled feta cheese at the wider end of each triangle.
About 3 min
13
Roll each triangle from the wide end towards the pointed end to form a crescent shape.
About 5 min
Cook’s note: Pinch the ends slightly to seal the filling if using.
14
Place the formed kiflice on a baking sheet lined with parchment paper, leaving some space between them.
About 2 min
15
Cover the kiflice lightly and let them rest for another 30 minutes.
About 30 min
Cook’s note: This second rise will make them extra fluffy.
16
Preheat your oven to 180°C (350°F).
About 10 min
17
Brush the risen kiflice with the beaten egg.
About 1 min
18
Sprinkle with sesame seeds if desired.
About 1 min
19
Bake for 18-22 minutes, or until golden brown.
About 20 min
Cook’s note: Baking time may vary depending on your oven.
20
Remove from the oven and let cool slightly on a wire rack before serving.
About 5 min

Per serving

Nutrition

68%Score

Calories: 474.5kcal
Protein: 14g
Carbs: 67.6g
Fat: 15.7g
Fibre: 2.6g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kiflice in an airtight container at room temperature.

Reheating

Reheat in a microwave for 15-30 seconds or in a preheated oven at 150°C (300°F) for 5-7 minutes until warmed through.