Plum Povidal Filled Crescents


  • 250g unsalted butter, softened

  • 300ml cream 

  • 2 tbsp vanilla sugar 

  • 1½ tsp baking powder 

  • 2 cups plain flour 

  • 1 jar Benino Plum Povidal Jam 

  • icing sugar for dusting

Photography by Olga Popkova


Mix the butter, cream, vanilla sugar and baking powder.


Slowly add the flour to make a soft, stretchy dough. Knead for 5 minutes.


Roll the dough out thinly and cut into 15 cm triangles with a pizza cutter or sharp knife.


Place a triangle in front of you with a wide edge facing you. Add 1 teaspoon of jam at the wide edge and roll the triangle up over the jam. Form the roll into a slight "U" shape.


Repeat with the rest of the triangles.


Bake the biscuits at 200°C until golden.


Transfer to a wire rack and allow to cool

Dust with icing sugar.

Adapted from a recipe by Mira Valcich

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