If you’ve never had Serbian kiflice before, get ready for a bite of Balkan comfort that’s impossible to resist. These golden crescent rolls are soft, airy, and buttery, filled with a creamy mix of feta and ricotta cheese. They're the kind of pastry you serve at every gathering—whether it’s a family holiday, a casual Sunday breakfast, or just to treat yourself to something savory and warm from the oven. If you’re familiar with Macedonian cheese rolls or the delicate sirnica Croatian bread, you’ll love this take on the regional favorite. These kiflice are similar in texture and taste, but what sets them apart is that rich, cheesy center and the irresistible finish of sesame seeds baked to a golden crunch.
Serbian Kiflice with Feta and Ricotta Filling
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Dough Rising Time 1 hour hr
Total Time 1 hour hr 55 minutes mins
Course Appetizer, Snack
Cuisine Serbian
Servings 25 kiflic(depends on size)
Mixing bowls You'll need at least two medium bowls—one for the dough, one for the filling.
Whisk or stand mixer A stand mixer with a dough hook makes life easier, but you can knead by hand if you prefer.
Rolling Pin Essential for rolling out the dough into thin circles.
Bench scraper or knife For cutting dough into triangles.
Baking sheets At least two, lined with parchment paper.
Pastry Brush To apply the egg wash for that shiny golden finish.
For the Dough
- 4 cups all-purpose flour plus more for kneading
- 1 packet 2 ¼ tsp instant dry yeast
- 1 cup warm milk around 110°F
- ¼ cup sour cream room temperature
- 1 large egg
- ½ cup sunflower oil or light olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
For the Filling
- 1 cup crumbled feta cheese use a block-style feta, not pre-crumbled
- ½ cup ricotta cheese
- 1 egg yolk to bind the filling
- Pinch of black pepper optional
For Brushing and Topping
- 1 egg yolk + 1 tablespoon milk egg wash
- Sesame seeds for sprinkling optional but traditional
Prepare the Dough
In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes, until it becomes foamy. This shows that your yeast is active.
Once the yeast is frothy, mix in the egg, sour cream, oil, and salt. Whisk until smooth. Gradually add in the flour, one cup at a time, mixing with a spoon or stand mixer fitted with a dough hook. Continue kneading for 8–10 minutes until a soft, elastic dough forms.
Cover the dough with a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
Make the Filling
In a separate bowl, mix together the feta, ricotta, egg yolk, and black pepper. Use a fork to mash everything into a creamy, spreadable mixture. You can adjust the ratio depending on how tangy or mild you want the filling. Some Macedonian pastries use only feta, but the ricotta adds a lovely creaminess.
Shape the Kiflice
Once the dough has risen, punch it down gently and divide it into 2 or 3 equal parts for easier handling. Roll each portion into a thin circle about 10–12 inches in diameter.
Using a knife or pizza cutter, slice each circle like a pizza into 8–12 triangular wedges. Place a small spoonful of the cheese mixture at the wider end of each triangle. Then, roll each triangle up like a croissant, starting from the wide end and rolling toward the point.
Place each kiflica (that’s the singular form) on a parchment-lined baking sheet, point side down to prevent unrolling.
Proof Again
Cover the shaped rolls with a towel and let them rest for another 20–25 minutes. They’ll puff up slightly—this helps give them their light, airy texture.
Brush and Bake
Preheat your oven to 375°F (190°C). Brush the tops of the kiflice with the egg wash, then sprinkle generously with sesame seeds. This gives them that signature look and crunch, much like the golden crescent rolls with sesame seeds found throughout the Balkans.
Bake for 22–25 minutes or until golden brown and beautifully puffed.
Cool and Serve
Let them cool slightly before serving. These are best warm, when the cheese is still soft and gooey, but they’re also fantastic at room temperature.
Kiflice are incredibly versatile and can be enjoyed any time of day. Here are a few ways to serve them:
Yes, but it’s worth making your own dough for that authentic kifle recipe texture. If you’re in a pinch, you can use pizza dough or crescent roll dough, though the flavor and fluffiness won’t be quite the same.
Use a block-style feta stored in brine. It crumbles better and has a saltier, more authentic taste. Bulgarian or Macedonian feta varieties work wonderfully here.
Absolutely. Freeze them after shaping but before baking. Place on a tray until firm, then transfer to freezer bags. When ready to bake, let them thaw and rise a bit before brushing and baking.
You can experiment with farmer’s cheese, cottage cheese (drained well), or even cream cheese for a softer texture. Just aim for a balance of tangy and creamy. If you’re a fan of Macedonian pastries or sirnica Croatian bread, you’ll appreciate the use of sharp cheese in contrast with soft dough.
Though shaped similarly, kiflice are made with a simpler yeast dough and usually filled with cheese or jam. They don’t have the laminated layers of butter like French croissants, but they’re just as delicious in a more homestyle, Balkan way. Think of them as the heartier cousin to French viennoiserie—more rustic, less delicate, but deeply satisfying.
