Kiflice with pineapple and lilly pilly jam

 Thanks so much for this recipe link Ella, these Eastern and Central European kiflice are delicious

“The four-ingredient jam crescents that childhoods are made of” Farah Celjo

I have adapted Farah Celjo’s recipe, her full instructions are on this link https://www.sbs.com.au/food/article/2021/08/13/four-ingredient-jam-crescents-childhoods-are-made Anne

Preheat your oven to 200°C (180°C fan-forced) and line a large baking tray with paper.

In a large bowl, mix 125 g softened butter and 200 ml of thickened cream (I used lactose free), brought to room temperature, until combined. Sift in 1½ -2 cups of self-raising flour (I used gluten free), ⅓ cup at a time, until a soft dough forms. (You can use plain flour, 1 cup of plain flour: 2 tsp of baking powder). Use your hands to mix the final ⅓ cup, this is where the dough comes together and you get a good sense of how sticky it is. You can add (optional) vanilla extract or almond essence if you like at this step.

Turn the dough onto a lightly floured bench, and use your hands to knead for 3-5 minutes until the dough is smooth and not too sticky. Add more flour if you need it.

Cut into 4 even portions, and working with one dough at a time, knead with your palm for a minute and then shape into a smooth ball. Using a lightly floured rolling pin roll out the dough, turning it every roll to create a round shape about 18 cm in diameter and 2 mm thick. Using a sharp knife or pizza cutter, cut into 8 even wedges, starting with a vertical and horizontal cross and then diagonal from there.

Place 2 tsp of plum or rosehip jam (I used pineapple and lilly pilly jam) at the thicker end of each wedge. The jam may spill out during the baking process - do not be alarmed, this can be the case depending on the jam you choose and its consistency and doesn't mean it's a baking fail by any stretch.

Fold the edges of the wider end inwards, tucking the corners first and pressing to seal the jam and continuing to form a croissant shape. Place on the lined tray about 2 cm apart. Repeat with the remaining dough balls, placing about 32 pieces in total if you're using 4 sections or 24 pieces if you've decided to go with 3.

Bake for 15-18 minutes until lightly golden and then remove to cool on the tray for 15-20 minutes. Roll each piece into icing sugar coating all the sides well. Devour immediately. Or place the uniced kiflice into an airtight container for up to a week and roll them in icing sugar as you need to.