I’ll start off by saying this: I’m not a fan of posni kolači/vegan cookies. I like to use milk, eggs, and butter when I make sweets. And I especially love creamy desserts, preferably with fruit, that aren’t too sweet. But sometimes for certain holidays, we make posni kolači, and one cookie, in particular, is my go-to: kiflice sa pivom.
Kiflice sa Pivom are sweet, flakey, and old school. I remember my grandma making these when I was very little as well as aunts and neighbors. The type of beer didn’t matter as the selection at the time was very limited, so they used what was most consumed: Jagodinsko pivo. Any of you out there remember this beer from your childhood? If you do, look them up as the company is ramping up production again.
But back to the kiflice. This cookie uses very few ingredients and comes together in no time. While some techniques throughout the recipe vary from cook to cook, I’m writing the recipe that I’m familiar with and that, in my opinion, is the simplest. Because this dough doesn’t rise, from start to finish you can have a batch done in less than an hour!
As I mentioned previously, they are melt in your mouth flakey and taste very similar to Vanilice cookies. Use the best jam you can find to fill these, homemade if you have it. Use whatever flavor you enjoy, no particular one is required here. Prijatno!
Looking for more dessert ideas? Check out the dessert section here, and take a look at other posno/vegan recipes here!
Kiflice sa Pivom / Sweet Cresent Rolls with Beer
Course: DessertCuisine: Balkan, Serbian6
servings20
minutes20
minutesPosne slatke kiflice, a quick cookie recipe perfect for any occasion.
Ingredients
4 cups (500 g) all purpose flour
1/2 tablespoon (8 g) baking powder (oko pola kesice)
1 tablespoon (12 g) vanilla sugar (1 kesica)
1 cup (200 ml) beer (Lager beer like Stella, Heineken, etc. works best)
1 cup (200 ml) oil ( I use sunflower)
Salt, pinch/prsohvat
Around 1/2 cup (150 g) jam, any flavor
- Sugar Syrup
1 1/2 cups (300 g) sugar
1 cup (200 ml) water
Juice of 1 lemon
- Topping
1 cup (100 g) walnuts
Directions
- In a large mixing bowl, combine all the dough ingredients except the jam. Mix first with a wooden spoon then when the dough comes together with your hands.
- Knead the dough until all the ingredients are combined and you have a smooth dough. Divide the dough into 4 equal dough balls ( I weigh mine to be about 200 g each). Lay them on a floured surface while you work with each one.
- Preheat your oven to 350 F (170 C) and line a baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll out each dough ball very thin into a circle. Be careful not to roll it out too thin so the dough doesn’t tear.
- Using a knife or a pizza cutter, cut each circle vertically, horizontally, and then across so you end up with 8 triangles.
- On each triangle, add a teaspoon or so of jam. Roll each triangle into a croissant/crescent shape, making sure to tuck in the ends, and place on your parchment-lined baking sheet. Repeat this step with the remaining dough.
- Bake your cookies at 350 F (170 C) for 20-30 minutes until they just start to get a very light brown. Do not let them bake longer than that otherwise they will be overbaked and bitter.
- While your cookies are baking, in a small saucepan bring the sugar syrup ingredients to a boil, stirring occasionally. Once it boils, reduce the heat to medium-low and continue cooking the syrup for 5 minutes. Turn off the heat but keep the saucepan on the burner.
- In a bowl, add your ground walnuts.
- When the cookies have baked, dip each cookie in the sugar syrup, let it sit in the syrup for 2-3 seconds. Lift the cookie out and let the excess syrup drip off. Then, roll each cookie in the ground walnuts, shake off any excess and place on your serving dish. Repeat with the remaining cookies.
- Serve room temperature.
Notes
- If you’d like smaller cookies, once you cut your dough into 8 pieces, cut each piece again so that you end up with 16 total triangles. This doubles the number of cookies you’ll have.
- For these cookies, I like to tuck in each end before rolling the crescent completely. This prevents the thin ends from burning while baking.
Follow me on Instagram so you never miss a recipe!
