When most people think of kiflice, they usually associate them with a generous filling of feta cheese or jam, baked in a well-loved baking pan and served warm covered by an old-fashioned kitchen towel or krpa. During Christmas and Easter Lent, Balkan cooks worldwide who observe look for ways to incorporate some traditional dishes in a vegan way. Here’s my contribution: a neutral dough that can be made savory or sweet.
This kiflice recipe is great for making a large batch of both and sweet rolls. For savory combinations, I love filling them with Ajvar, a roasted red pepper spread, or even sauteed mushroom and leek (the same filling I use for my vegan/posna pita). For a sweet version, I use the traditional filling of jam (homemade if you have it is best). After they’ve risen the 2nd time, I brush them all generously with margarine and then sprinkle sesame seeds over the savory ones. They smell divine while baking and are super soft even without the milk and eggs usually found in this type of recipe.
I make these often and the ajvar ones are our favorite. I know when you try this easy and delicious recipe you’ll see why I make this multiple times a week during the holiday season.
Find more recipes like this, check out the posno/vegan section of my website!
By the way, are you following me on Instagram yet? Follow me to see more of my day-to-day Balkan-American lifestyle, exclusive content (I’m doing an advent calendar series right now), and tips and tricks as I cook traditional meals. I’ve very active in my stories.
Posne Kiflice/Vegan Crescent Rolls
Course: AppetizersCuisine: Balkan, Serbian8
servings1
hour35
minutesPosne Kiflice/Vegan Crescent Rolls
Ingredients
1 2/3 cup (450 ml) warm water
1 tablespoon (10 g) active dry yeast
3 tablespoons (26 g) sugar
1 teaspoon (6 g) salt
2 tablespoons (30 ml) vinegar
1/2 cup (150 ml) oil
3-4 cups (360-480 g) all-purpose flour
1 stick (113 g) margarine
- Filling & Topping
Sesame seeds, optional
Powdered sugar for dusting
Ajvar
Jam
Directions
- Pour the warm water into a bowl and add the yeast and sugar. Stir everything together, cover and place in a warm place to proof.
- Once the yeast has proofed and become nice and foamy pour it into a large mixing bowl. To the yeast add the oil, vinegar, salt, and half the flour. Begin to mix everything together with a spatula and then begin using your hands. Continue adding flour as need to make a compact dough that does not stick to your hands.
- Knead the dough until smooth, about 4-5 minutes. Place in a large oiled bowl and cover with a clean kitchen towel. Place in a warm place to rise to about double in size. How long that takes will depend on how warm your space is.
- Once the dough has risen, transfer it to a lightly floured surface and knead it briefly to remove the excess air in the dough.
- At this time, preheat your oven to 350F/175C and line a baking sheet with parchment or baking paper.
- Divide the dough into 4 equal pieces, knead each very briefly and work with one dough ball at a time. While working with one, keep the remaining dough covered so it does not dry out and develop a crust.
- Roll out each dough ball into a large circle and cut the dough into triangles (8 total). It’s easiest to use a pizza cutter for this step. Cut it like a pizza.
- Fill each crescent roll/triangle with the filling of your choice, roll, and place onto your baking sheet. Continue this process until all the dough is used. Remember where your savory vs. sweet ones are for later.
- Cover the baking sheet with a clean kitchen towel and allow the kiflice to rise slightly, for about 20 minutes.
- After the kiflice have risen again, brush each one with melted margarine and sprinkle sesame seeds on the savory ones.
- Bake the kiflice for 30-35 minutes until golden brown. Once baked, remove from the oven and brush each one lightly again with some of the leftover margarine (optional).
Careful with sesame topped ones, the sesame seeds will slide off easily if you attempt to brush the kiflice roughly. - Enjoy!
