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Fresh homemade plum jam crescents sprinkled with icing sugar.
Soft, crescent-shaped pastries filled with thick plum jam and dusted with icing sugar.

Plum jam crescents (Szilvalekváros kifli)

Author: Flavelo
Recipes Cakes and Desserts
The scent of grandmother's kitchen. This pastry is born from the marriage of yeast dough and puff pastry, often identified with lard pastry ('hájas') but perfect with butter too. The secret lies in the thick plum jam that 'holds a spoon upright', which won't run out even in a hot oven. The fat content of the dough hinders excessive gluten chain formation, making the result crumbly and flaky.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 5 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pastry board
  • Rolling pin
  • Baking tray with parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Proof the yeast in the lukewarm milk with a little sugar.

Tip: Yeast fungi are most active at 30-35°C. If the milk is too hot, you kill them.
2 ✓

Rub the butter into the flour, add sugar, salt, one egg yolk and the proofed yeast. Knead into a pliable dough.

Tip: Fat coats the flour particles ('shortens' the dough), making it more crumbly than plain bread dough.
3 ✓

Proof covered in a warm place for approx. 45-60 minutes until doubled in size.

Tip: A draught-free place is most important.
4 ✓

Divide dough into balls, roll into circles, and cut into wedges (triangles).

Tip: The thinner you roll, the more layers in the crescent.
5 ✓

Put a spoon of jam on the wide end, and roll up tightly towards the tip.

Tip: Tuck the end under or press under the crescent so it doesn't open.
6 ✓

Brush with egg yolk, rest for 15 minutes, then bake at 180°C until golden brown (approx. 20 minutes). Toss in icing sugar while warm.

Tip: The egg glaze browns beautifully due to the Maillard reaction.

Recipe FAQ

Why does the crescent split?
If the dough is too soft or not rolled tightly enough, steam bursts it open. Tuck the tip under the crescent!
The jam ran out.
The jam was too runny. Use bake-stable jam, or mix in some ground walnuts/breadcrumbs to thicken.

Ingredients

  • 500 g Plain flour (BL55)
  • 200 g Butter (room temperature)
  • 250 ml Milk (lukewarm)
  • 25 g Fresh yeast
  • 50 g Granulated sugar
  • 1 pinch Salt
  • 2 pcs Egg yolks (one for dough, one for glazing)
  • 200 g Bake-stable plum jam (thick)
  • 50 g Icing sugar (for dusting)