Cut in cold butter until the mixture looks like coarse crumbs.
Add egg, vanilla, and sour cream. Mix until a smooth dough forms.
Divide dough into 2 portions, wrap in plastic, and chill for 30 minutes.
Prepare the filling:
Mix ground walnuts (or poppy seeds) with sugar and enough milk/cream to make a spreadable paste.
If using jam, no preparation needed.
Shape the cookies:
Preheat oven to 350°F (175°C).
Roll each portion of dough into a circle, about 1/8-inch (3 mm) thick.
Cut into wedges, like a pizza.
Spread a small amount of filling on each wedge.
Roll each wedge from the wide end to the point to form a crescent.
Bake:
Place on a parchment-lined baking sheet.
Bake for 12–15 minutes, until edges are lightly golden.
Cool slightly, then dust with powdered sugar.
💡 Tips:
Kifli cookies are best stored in an airtight container—they stay tender and flavorful for days.
You can experiment with fillings: chocolate, hazelnut, or even marzipan.
Make mini-kifli for a cute, bite-sized version perfect for tea or coffee.
If you want, I can also give you a super-easy shortcut version that skips rolling out dough and makes soft, melt-in-your-mouth crescent cookies in under 30 minutes.
