Preheat oven to 180°C fan-forced. Line 2 large oven trays with baking paper.
Sift flour and baking powder into a large bowl. Using your fingertips, rub in butter and zest until mixture resembles breadcrumbs. Add cream and egg yolk, and stir until combined. Turn out dough onto a lightly floured work surface, knead until smooth, then shape into a ball.
Divide into 4 and, working with one piece at a time, roll out to a 20 cm round and cut into 8 wedges. Place ¼ tsp chocolate hazelnut spread or jam on the wider side of each wedge and roll wedge towards its point to enclose the filling. Place on the lined trays and repeat with remaining dough and filling. Bake kiflice for 15 minutes, swapping trays halfway, or until lightly golden.
Roll kiflice in sugar while hot and cool on a wire rack. Store in an airtight container for up to 2 weeks.


  • 250 g (1⅓ cups) plain flour
  • ¼ tsp baking powder
  • 100 g unsalted butter, at room temperature
  • ½ lemon, zested
  • 80 ml (⅓ cup) thickened cream
  • 1 egg yolk
  • 2 tbsp chocolate hazelnut spread or jam, to fill
  • icing sugar, to dust