Yugoslav Kifle (Filled Butterhorn Cookie)

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Buttery and flaky with just a little chew from the meringue nut filling inside–these cookies aren’t easy to make, but are worth the effort! Joanie G. asked us to find the recipe which she remembered making from a flour/sour cream/butter/yeast dough rolled around a nut meringue. We found two versions: One, (this recipe) a Yugoslav Kifle (Filled Butterhorn) once appeared on Fleischmann’s Yeast package labels. The other, a Flaky Sweetheart Crescent, was a winning recipe from Mrs. Doris Komperda of Milwaukee, WI, in a Pillsbury Grand National Bakeoff. The latter recipe is included in the 1959 volume: “Pillsbury’s Best 1000 Recipes: Best of the Bake-Off Collection,”–just re-released last year by Wiley Publishing, Inc. and reprinted with permission here. Testing both recipes, we found the Yugoslav Kifle recipe easier (dough was more manageable) but the Flaky Sweetheart Crescent tastier (more buttery and flaky.) Try both to see which you prefer.

Makes 24 pastries


  • 1/2 cup sour cream, at room temperature
  • 1 Tbsp boiling water
  • 1 envelope Fleischmann’s Active Dry Yeast
  • 1/2 cup (1 stick) Fleischmann’s margarine, softened
  • 1 3/4 to 2 1/4 cups unsifted all purpose flour
  • 2 egg yolks, at room temperature
  • 1 cup finely chopped Planters Walnuts
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 egg whites, beaten until the hold firm peaks
  • Confectioners sugar
  • Melted Fleischmann’s margarine


  1. Mix sour cream and boiling water. Stir in undissolved Fleischmann’s yeast. Let stand three minus. Stir until yeast is completely dissolved. Set aside.
  2. Place softened margarine and 1/2 cup flour in electric mixer bowl. Add sour cream mixture and beat one minute on low speed, scraping bowl occasionally. Add egg yolks and 1/4 cup flour; beat at medium speed one minute, scraping bowl as needed.
  3. Stir in enough additional flour to make a soft dough. Turn out onto lightly-floured board; knead 8 to 10 minutes. Dough will not be smooth. Divide dough into three, equal pieces. Wrap and chill at least 2 hours or up to 5 days.
  4. Combine walnuts, sugar and vanilla. Fold in stiffly-beaten egg whites.
  5. Preheat oven to 375 degrees. On a board dusted with confectioners sugar, roll each piece of dough into a 10-inch circle; cut each into 8, pie-shaped wedges. Top wide edge of each wedge with 1 Tbsp nut meringue. Roll up from wide end to point to make crescent.
  6. Place on greased baking sheets, with points underneath. Brush with melted Fleischman’s Margarine. Bake at 375 degrees for 20 minutes, or until golden brown. Remove to wire racks. Sprinkle with confectioners sugar.

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