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March 17, 2019 at 8:27 | RECIPES

Great Bosnian Sweet jam-filled pastries or Kiflice


Bosnia and Herzegovina cuisine (Bosnian: Bosanska kuhinja) is balanced between Western and Eastern influences. The food is closely related to former Yugoslav, Middle Eastern, Mediterranean and other Balkan cuisines.

Kiflice are desserts that can be served with tea, coffee or any other beverage. They are perfect for your table and serving your guests. Delicious, small and good looking. Make this perfect dish. Kiflice are filled pastries that look like mini croissants but have a more strudel-scone-like texture. Whilst the dough itself isn’t sweet, the jam filling and the icing sugar topping gives this pastry a sweet hit. 

The citizens of Bosnia and Herzegovina truly enjoy the tasty and healthy food and drink. Traditional food is often prepared with meat, and meals are plentiful and delicious. The meat is of extraordinary quality, often organic, and well prepared. Meat is the ingredient of some of the most popular Bosnian dishes such as bosanski lonac, ćevapi, begova čorba, burek, and grah. Sweet dishes in Bosnia and Herzegovina also entice gastronomic sighs, especially of the visitors from abroad. Desserts are tasty and good, because most are made with local products. Traditional sweets from Bosnia and Herzegovina are baklava, kadaif, ružice and tufahije.


  • 200 ml thickened cream, at room temperature
  • 125 g butter, very soft
  • 300 g (2 cups) self-raising flour, sifted, plus extra for dusting
  • 185 g (½ cup) red berry jam of preserve of your choice (such as plum, strawberry, raspberry or mixed berry)
  • icing sugar, sifted, for dusting


Cooling time 20 minutes

Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with non-stick baking paper.

Place the butter and cream in large bowl and use a wooden spoon to mix until well combined and creamy. Mix in the flour, ½ cup at a time, until just combined. Use your hands mix until a soft, smooth dough forms.

Turn the dough onto lightly floured bench top, and use your hands to knead for 3-5 minutes until the dough is smooth and not too sticky.

Divide the dough into 3 even portions. Take one portion and knead with your palm for a minute and shape into a ball. Use a lightly floured rolling pin to roll out the dough portion on a piece of baking paper into a round about 30cm in diameter and 3mm thick (see Baker’s tips). Use a large sharp knife or pizza cutter to cut into 8 even wedges.

Place 1 teaspoon of jam at the thick end of a wedge. Fold the opposite dough corners on either side of the jam inwards and press to seal and enclose the jam. Starting from the wide end, roll up the dough wedge into a roll. Place on the lined tray about 2cm apart. Repeat with the remaining dough and jam to make 24 pastries in total.

Bake for 15-18 minutes until golden and cooked through. Remove from the oven and cool on the tray.

To serve, place the icing sugar on a plate and toss the cooled pastries in the icing sugar to coat well.

Baker’s tips

• As this dough is quite a soft one, using baking paper underneath the dough as you roll it will make it easier to roll. These pastries are best dusted with the icing sugar (step 7) just before serving

• The jam may spill out during the baking process- do not be alarmed, this can be the case depending on the jam of your choosing and its consistency.

• These pastries (without the icing sugar) will keep in an airtight container at room temperature for up to 1 week.

This was one of my first baking successes and a childhood favorite. I remember helping my mother when it was time to get the icing sugar out because that was the perfect time to sneak one when she wasn’t looking! I loved rolling out the dough the most and this recipe uses a red berry jam but you can get creative and use your favorite jam or spread you like. 

Source: sbs

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