This delightful recipe for home made traditional Croatian biscuits filled with a thick and luscious plum spread reminds me of my childhood. I have adjusted the recipe slightly and used icing sugar for dusting rather than granulated sugar. Icing sugar gives these biscuits a lift when serving.
Pastry
250 grams Unsalted Butter (softened)
500 grams Plain Flour (sifted approximately 3 cups)
1 egg (beaten)
1/2 cup Yoghurt (full fat)
1/4 cup Caster Sugar
1 teaspoon Vanilla Essence
1 teaspoon Baking Powder
1/4 teaspoon Lemon Rind
Extra Flour for Dusting
Icing sugar for Dusting
Filling
Plum Jam (Plum Spread)
Preparation Time: 15 minutes to make the pastry + 15 minutes rolling the pastry out + (1 hour for the pastry to rest in the fridge)
Cooking time: 30 minutes
Makes: 40 Biscuits (approximately)
- Preheat the oven at 180° for at least 15 minutes.
- To make the pastry, cut the butter into small pieces, sieve the flour add the baking powder and combine with the butter.
- Add the egg, caster sugar, vanilla essence, lemon rind and yoghurt.
- Blend quickly and lightly, ensure you are thorough with your fingertips.
- Place the ball of dough on a floured surface and with the heel of the hand gradually push the dough away from you in a series of short, rather jerky movements.
- Gather the pastry into a ball and repeat the whole flattening and gathering process once again.
- Roll the ball and cover in cling wrap and allow to cool in the refrigerator for a minimum of 1 hour.
- Roll out the pastry thinly and cut into triangles (ensure that they similar in size (8cm) .
- Place a small dollop of jam onto the wide end of the triangle and roll the pastry (resembling a mini croissant) and shape into a crescent.
- Press along the edges of the crescent to ensure that the jam will not ooze out during baking.
- Place on a baking tray lined with paper. Place the baking tray in the oven and bake for 15-20 minutes.
Check that the biscuits are light and even in colour.- You may need to turn the tray around to assist with this process.
- Once they have finished baking allow to cool down and dust with icing sugar.
- The biscuits can be stored in an airtight container.
Cook’s Tips
- If you have some of the jam oozing out of the biscuits it will be fine. They will still taste great.
Enjoy!
28 Responses
I would love to make this but I’m very lazy to make it. Actually, it’s impossible for me to make it since I don’t have an oven at home 😉 anyway, it was good to see your lovely creation Milanka 🙂
Thank you. I’m glad you enjoyed it.
You’re welcome as always 😉 always enjoy your amazing recipe 🙂
Will send an email later. Give you the details.
Great, look forward to reading your email 😉
Hi Khloe, tried to send you the email however, it bounced back. Address you sent me is far.ur.life@gmail. Should it be farbur.life@gmail. Let me know
No problem. I wanted to get it right. I have forwarded it to the correct address. I guessed the correct one in the end. You popped up with the photo. All good. I you haven’t received it yet. Let me know and I will re-send. 🙂 🙂 <3
Thank you very much sweetie! 🙂 I replied your email yesterday already. Let me know if you haven’t received it. Have a lovely weekend! 😉 <3
Yum!
Thank you. All those biscuits were eaten within a day by 3 members in my family. They are moorish… You can’t just stop at one!!!! 🙂 🙂
I can’t be sure, but I think I can smell them… 🙂
LOL…… 🙂 🙂 🙂
My Mom always did them! Every morning for breakfast, with homemade jam ❤️
You lucky duck, to have home made plum jam…. Yum! Did I give them the correct name in our language? As my spell check said it was correct in (Croation). I am checking my mother tongue on spell check…. LOL Unbelievable!!!! 🙂 🙂 <3 I buy my Podravka Jam…. Thank goodness I can get it here. It's one of my favourites along with Napolitanke (hazelnut)…
Kifle sa pekmezom 😉 I do my jams on my own mostly, like my Mom. You have Podravka in Australia?? Wow!!! I’m impressed!
Yes we do and many other products as we have a big Croatian, Bosnian, Macedonian, Slovenian, people from Montenegro and Serbia. A big population from the former Jugoslavia since 1950’s. I cannot get those plums that is why I don’t make the jam. A lot of our people have the plum trees in their back yard and make the jam from the abundance of fruit. I need to meet someone who has???? Until then I will buy the Podravka brand. 🙂 🙂
My Nana was Hungarian, and she used to make something very similar to this. But, try as I might, I’ve been unable to find a recipe for them. She called them chitika (obviously, not the right spelling), and they had a brown sugar and nut filling, covered with powdered sugar.
The filling may have been walnuts. Walnuts are used a lot in Croatian & Hungarian cooking. Google the recipe. You may be pleasantly surprised. 🙂 🙂
Oh, I have tried to find the recipe, but since I don’t know the exact spelling, I’ve been unsuccessful. I’ve found similar recipes, even tried a few, but… they’re not the same.
Keep searching. 🙂 🙂
yum!
They are! You can’t just stop at one!!!
I can imagine!
Thanks for the follow, Looking forward to making Kifle for Christmas this year.
Those look gorgeous.
Hi Ellen, thank you for stopping by. I grew up with these biscuits and you could say they are a part of my DNA…. I love them as well…. They are Moorish!!! You cannot stop at just 1. 🙂
Food does form part of the soul, doesn’t it? Thanks for sharing part of yours.
Ellen, thank you for your lovely comment and I totally agree. “Food does form part of the soul”. I am happy, delighted and much more to be able to share my soul through food….