Baking Kiflyky at Home: Walnut-Filled Crescents from Western Ukraine

Kiflyky are traditional Ukrainian crescent cookies from the Transcarpathian region — flaky, buttery pastries filled with ground walnuts and cinnamon that have been baked in home kitchens for generations.

The history of kiflyky stems from a blend of Austrian kipferl-making traditions and regional Transcarpathian culinary habits. There are numerous variations of this pastry: some bakers use lard instead of butter for a flakier texture, some add vinegar for extra layers, and others prepare a yeast-based dough. While walnuts are a staple, many traditional recipes use a thick plum jam called lekvar instead, often omitting cinnamon entirely.

This recipe is based on tasting experiences in Uzhhorod, home-baking practices, and personal flavor preferences.

Ingredients

For the dough:

• All-purpose flour — 2 ½ cups (300 g / 10.5 oz)
• Unsalted butter (82.5% fat) — 13 tbsp (180 g / 6.3 oz), cold
• Sour cream (20% fat) — ½ cup (130 g / 4.5 oz), thick
• Egg yolk — 1 large
• Granulated sugar — ¼ cup (50 g / 1.7 oz)
• Vanilla sugar — 2 tsp (or 1 tsp vanilla extract)
• Salt — a pinch

For the walnut filling:

• Walnuts — 1 cup (100 g / 3.5 oz)
• Granulated sugar — ¼ cup (50 g / 1.7 oz)
• Ground cinnamon — 1 tsp

What you will need:

Baking sheet, parchment paper, food processor or chef’s knife, rolling pin, deep mixing bowl.

Directions

Preparing the dough

Combine the cold unsalted butter with the sifted flour and cut or rub them together until the mixture resembles fine crumbs. Add the egg yolk, thick sour cream, ¼ cup of sugar, vanilla sugar, and a pinch of salt. Quickly knead into a smooth, uniform dough. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Preparing the filling

Preheat your oven to 350°F (180°C), preferably on the convection setting. Finely chop the walnuts using a food processor or a knife until they reach a fine crumb texture, then mix them in a bowl with the remaining sugar and ground cinnamon.

Shaping the crescent cookies

Divide the chilled dough and the walnut filling into two equal portions. Roll out each portion of dough on a lightly floured surface into a round sheet about ¼-inch (5 mm) thick. Evenly sprinkle the sheet with a portion of the walnut filling and use a rolling pin to gently roll over the top, pressing the mixture into the surface of the dough. Alternatively, you can fold the walnut mixture directly into the dough during the kneading stage for a different texture. Cut the round sheet into equal triangular wedges. Roll up each wedge tightly, starting from the wide outer edge and moving toward the center.

Baking

Transfer the shaped kiflyky onto a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, or until they turn a light golden color. Remove from the oven and allow to cool completely at room temperature.

Storage and variations

If you want to experiment, try a classic alternative by using a thick, traditional plum lekvar jam for the filling. To ensure these Ukrainian crescent cookies remain flaky and crisp longer, store them in a tightly sealed container or a glass jar kept in a dry place.

Enjoy!