Transcarpathian Kiflyky: Traditional Walnut Crescent Cookies

Hi everyone! Welcome to Kolo Pechi. Today, I want to share a recipe that is very close to my heart.

Kiflyky are a true culinary phenomenon of Transcarpathia (Zakarpattya), a beautiful region in western Ukraine, and a vital part of our cultural heritage. Their history is a unique blend of Austrian pastry traditions (descending from the famous Austrian Kipferl), regional techniques, and local habits that became part of our cultural code.

There are countless variations of this pastry. Some bakers use lard (smalets) instead of butter to achieve extreme flakiness. Others add a splash of vinegar for a laminated texture or use a yeast-based dough. While I am using a walnut and cinnamon filling today, another classic local option is lekvar—a traditional, ultra-thick plum jam cooked for hours without added sugar.

This specific recipe is inspired by the best kiflyky I've tasted in Uzhhorod, combined with my own baking experience and flavor preferences, adapted so you can easily recreate this authentic taste at home.

For the Dough:

1. 300g all-purpose wheat flour
2. 180g cold unsalted butter (82.5% fat preferred)
3. 130g thick sour cream (20% fat)
4. 1 egg yolk
5. 50g granulated sugar
6. 10g vanilla sugar
7. A pinch of salt

For the Filling:

1. 100g walnuts
2. 50g granulated sugar
3. 1 tsp ground cinnamon

Tools:

1. Food processor or blender (for nuts)
2. Rolling pin
3. Baking sheet
4. Parchment paper
5. Knife or pizza cutter

I take the cold unsalted butter straight from the fridge and combine it with the wheat flour in a large bowl. Then, I quickly rub the butter into the flour using my fingertips until the mixture resembles fine breadcrumbs. I try to work fast so the warmth of my hands doesn't melt the butter.

Next, I add the egg yolk, thick sour cream, 50g of sugar, vanilla sugar, and a pinch of salt to the flour-butter mixture. I swiftly bring the ingredients together and knead just until a smooth, homogenous dough forms. It is important not to overwork the dough, otherwise, the kiflyky will lose their signature flakiness.

I shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes to chill and rest.

While the dough is chilling, I preheat my oven to 180°C (350°F) in convection/fan mode.

For the filling, I finely chop the walnuts using a blender until they form fine crumbs. In a small bowl, I mix the ground walnuts with the remaining 50g of sugar and the ground cinnamon.

I divide both the chilled dough and the walnut filling into two equal parts.

I take the first portion of the dough and roll it out into a circle about 5mm thick. Then, I evenly sprinkle one part of the walnut mixture over the dough surface. I use my rolling pin to gently press and roll the filling directly into the dough.

My personal tip: Alternatively, you can try kneading the walnut mixture directly into the dough portion before rolling it out for a different texture and deeper nutty flavor.

Using a sharp knife or a pizza cutter, I cut the dough circle into equal triangular segments (like a pizza). I take each segment and roll it up tightly, starting from the wide outer edge and rolling towards the center point to create a crescent shape. Then, I repeat the process with the second batch of dough and filling.

I line my baking sheet with parchment paper and transfer the shaped kiflyky onto it, leaving a little space between them. I place them in the preheated oven and bake for 20–25 minutes until they turn a beautiful, light golden brown.

My traditional Transcarpathian kiflyky are ready! I let them cool slightly before serving. Smachnoho! (Bon appétit!)

A few extra tips from me:

1. The Authentic Twist: If you want to experiment next time, swap the walnut filling for a classic thick plum lekvar.
2. Storage: To keep the kiflyky flaky and crispy for days, I store them in a tightly sealed container or a glass jar kept in a dry place.