These sweet folded crescents made from cheese dough are a beloved Czech treat. Filled with plum butter or jam, they are soft, simple, and full of homemade flavor. Perfect for anyone who loves easy baking with a touch of tradition. And let’s be honest—one piece is never enough!
➜ About the recipe
These bite-sized treats are made from a simple cheese dough (Tvarohové těsto) using just three ingredients: farmer’s cheese (in the Czech Republic, we use Tvaroh), flour, and unsalted butter—combined in roughly equal amounts.
Freshly baked, the crescents are soft, flaky, and filled with tangy plum butter for the perfect sweet-sour touch. They are ideal for sharing at gatherings, celebrations, or casual get-togethers.
➜ Pronunciation
The Czech name for this recipe is šátečky s povidlovou náplní. I have recorded a short clip with the correct Czech pronunciation for you—feel free to listen and try it out!
➜ Ingredients
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
- Farmer’s cheese – A good substitute for Czech Tvaroh in the U.S. Keep in mind that both farmer’s cheese and tvaroh can vary in texture, from creamy (in Czech "ve vaničce") to crumbly ("z alobalu"). You may need to adjust the amount of flour depending on the consistency. Creamy cheese usually requires more flour, while crumbly cheese needs less.
- All-purpose flour – Also known as plain flour. In the Czech Republic, we use hladká mouka. Read more about all-purpose flour and its substitutes in the Czech Republic.
- Unsalted butter – Use butter with 82% milk fat, as is common in the Czech Republic. Take it out of the refrigerator ahead of time so it softens to room temperature.
- Salt – Just a little, to balance the flavors.
Learn how to make Czech homemade Tvaroh cheese.
For the filling:
- Plum butter – Or thick plum jam. Traditional Švestková povidla (plum butter) has deep roots in Czech baking, but it can be hard to find outside Central Europe. If you cannot get it, use a trusted fruit filling that is oven-safe and will not leak while baking. If you would like to try plum butter, check for a European deli near you that carries Czech, Polish, or German products—you might get lucky!
Some of you might know švestková povidla as powidl; a word of German origin that refers to the same thick, spiced plum spread.
TIP: Can’t find plum butter? Do not worry! You can use any jam that holds up well in the oven, or try a classic Czech filling made from poppy seeds or ground nuts. I have tried them all, and they are just as tasty!
For finishing
- Powdered sugar – For coating the finished crescents. For extra flavor, you can use vanilla-infused sugar instead.
➜ Kitchen Tools and Equipment
- Round cookie cutter (affiliate link) – About 3 inches (7.5 cm) in diameter. Quick hack: No cookie cutter? No problem! Use a regular round glass with a thin rim—it cuts through the dough easily and works just as well.
- Cookie sheet (affiliate link) – For baking the crescents
- Baking paper (affiliate link) – Also known as parchment paper, to prevent sticking
- Rolling pin (affiliate link) – For rolling out the cheese dough evenly
- Food-safe gloves (affiliate link) – Useful when making the dough. I like to wear them while bringing the ingredients together because they keep my hands clean.
➜ Instructions
Before you start, gather all the ingredients listed in the recipe. Measure—or better yet, weigh—the exact amounts. Set out all the necessary kitchen tools on your work surface. French chefs call this method mise en place, everything in its place. It saves time, reduces stress, and makes cooking or baking much more enjoyable. 😊
Make ahead: Line a cookie sheet with parchment paper.
My tip: Grease the baking sheet in several places with a little solid fat. The parchment paper will stick to the baking sheet and will not move around while you work.
STEP 1: Pour the flour into a bowl and mix it with the salt. Add the softened, sliced butter and farmer’s cheese. First, use a fork to roughly combine the ingredients. Then use your hands to knead the dough until it comes together.
→ Do not knead for too long, or the crescents will lose their softness!
STEP 2: Wrap the dough in food-safe plastic foil and refrigerate it for two hours. You can also leave it in the refrigerator overnight.
If you want to speed up the process, place the dough in the freezer for about half an hour.
STEP 3: Divide the rested dough into three parts. Leave them on the kitchen counter for 20 minutes to soften slightly.
Roll out one portion of dough on a floured work surface. Lightly dust the dough with flour and turn it regularly as you roll. The rolled dough should be about ⅛ inch (3 mm) thick.
Note: Dough that comes straight from the refrigerator is stiff because the butter hardens when cold. Resting the dough allows the ingredients to bind better, making it easier to roll and less likely to tear.
STEP 4: Using a round cookie cutter (about 3 inches / 7.5 cm in diameter), cut out rounds from the rolled dough.
Place a ½ teaspoon of plum butter in the center of each round. Fold the dough over the filling to form a crescent and press the edges firmly with a fork to seal. Transfer the filled crescents to the prepared baking sheet.
Gather the leftover dough into a ball, roll it out again, and cut out more rounds.
→ If the dough starts to tear or becomes too soft, place it in the refrigerator to firm up.
Continue this process with the remaining dough until you have enough crescents to fill the baking sheet.
STEP 5: Preheat the oven to 320°F / 160°C, fan-forced setting or 340°F / 170°C upper and lower heat. Bake the crescents for 15 minutes.
STEP 6: Let them cool for 5 minutes. While still warm, coat the crescents in powdered sugar (or vanilla sugar for extra flavor).
Repeat with the remaining dough until all crescents are baked and coated.
FINAL TIP: Do not skip dividing the dough. If you try to roll out the full batch at once, the sheet will be too large, difficult to turn, and likely to tear. Working in smaller portions makes the process easier and more enjoyable.
➜ Serving
Serve these sweet crescents at all kinds of social gatherings, or simply enjoy them at home with a cup of coffee or tea. They also make a lovely treat for guests.
I made these crescents as refreshments for the school committee when my son was taking his final high school exams (called maturita). It is a Czech tradition for each parent to bring some food on that day to help make the long and demanding time more pleasant for both students and teachers.
➜ How to store
Store the crescents in a box lined with paper towels or aluminum foil. Cover with a lid and keep in a cool, dry place. They will stay fresh for at least one week.
They also freeze beautifully! I recommend freezing them without the powdered sugar coating, as soon as possible after baking. Place them in an airtight container or resealable freezer bag. Frozen crescents will keep well for up to three months.
Do this: About 30 minutes after putting the crescents in the freezer, gently shake the container or bag. This helps separate the pieces so they do not stick together. Once fully frozen, you can take out just as many as you want to enjoy.
➜ Useful tips
- This recipe makes about 60 cookies, which is roughly three full cookie sheets (each about 16 x 14 inches / 40x36 cm in size).
- Shaping the cookies is simple but a bit time-consuming. Since they are small, shaping them takes a bit of patience and careful hands—do not rush it!
- Set aside at least one hour just for forming the cookies. Make sure you have enough time to enjoy the process.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Povidlové Šátečky – Czech Plum Butter Pastries with Farmer’s Cheese Dough
Tap or hover to scale
Ingredients
- 2 cups all-purpose flour
- 9 ounces farmers cheese at room temperature
- 2 ¼ sticks unsalted butter softened at room temperature
- ¼ teaspoon salt
- 1 ⅓ cups plum butter solid, or other bake-stable fruit filling
- 1 ⅓ cup powdered sugar for coating
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Prepare the dough: In a large bowl, combine 2 cups all-purpose flour and ¼ teaspoon salt. Add the softened, sliced 2 ¼ sticks unsalted butter and 9 ounces farmers cheese. Use a fork to roughly mix the ingredients together, then switch to your hands and knead the dough quickly until it forms a smooth ball.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. You can also leave it in the fridge overnight.
- Divide and soften: After chilling, divide the dough into three equal parts. Let them sit at room temperature for about 20 minutes to soften slightly before rolling.
- Roll and cut: On a lightly floured surface, roll out one portion of the dough. Dust the surface and dough lightly with flour and turn the dough regularly to prevent sticking. Roll it to about ⅛ inch (3 mm) thick.
- Shape the crescents: Use a round cookie cutter (about 3 inches / 7.5 cm in diameter) to cut out rounds. Place about ½ teaspoon of plum butter in the center of each round. Fold the dough over the filling to create a crescent shape. Press the edges firmly with a fork to seal. Transfer the crescents to the prepared baking sheet.
- Re-roll scraps: Gather any leftover dough, form it into a ball, roll it out again, and cut more rounds. If the dough becomes too soft or sticky to handle, return it to the refrigerator for a few minutes to firm up.
- Bake: Preheat the oven to
320 °F with a fan (convection) or 
340 °F for upper and lower heat. Bake the crescents for about 15 minutes, or until lightly golden on the bottom. - Coat with sugar: Let the baked crescents cool on the baking sheet for 5 minutes. While they are still warm, gently coat them in powdered sugar—or vanilla sugar for extra flavor.
- Repeat: Continue the process with the remaining dough portions until all the crescents are baked and coated.
Notes
- The basic recipe makes 60 crescent pastries.
- Before you start, gather all the ingredients listed in the recipe. Measure—or better yet, weigh—the exact amounts. Set out all the necessary kitchen tools on your work surface. French chefs call this method mise en place, everything in its place. It saves time, reduces stress, and makes cooking or baking much more enjoyable. 😊
- Before rolling, always divide the dough into smaller batches—rolling the entire amount at once is difficult and can easily tear. Smaller portions are easier to manage and make baking more enjoyable!
- If the dough starts to tear or becomes too soft, place it in the refrigerator to firm up.
- SERVING: Serve these sweet crescents at all kinds of social gatherings, or simply enjoy them at home with a cup of coffee or tea. They also make a lovely treat for guests.
- Store the crescents in a paper towel– or foil-lined box with a lid in a cool, dry place. They will stay fresh for at least a week.
- For longer storage, freeze them (without sugar coating) in an airtight container or freezer bag. They keep well for up to three months.
Nutritional estimate pro serving
More classic home-baked Czech treats:
- Linecké cukroví – Linzer Christmas cookies
- Meruňkový koláč – Czech apricot streusel sheet cake
- Míša řezy – Czech black & white sheet cake
- Carrot cookies – Mrkvánky
Al says
Super 💖 the best
Petra Kupská says
Thank you very much for your nice comment! 😊
Laura Fox says
I have a question I wanted to make crescent filled cookies for a dear friend but am unable to find plum butter, for the filling can I use plum jam? Or maybe lingonberry jam? What do you think?
Petra Kupská says
Laura, to make these crescent cookies, you need any jam that won't leak when baked in the oven. Unfortunately, I have no experience with the types of jams and marmalades in the US that might be suitable for this recipe. But I'm sure they do exist! Plum butter is often available at deli stores specializing in Polish or German food. Or try this online shop with Czech and Slovak goods: https://www.slovczechvar.com/
Janet says
Petra, Do you have a plum butter recipe? My grandmother used to make it but unfortunately I don't have her recipe.
Warm regards,
Janet
Chris McBride says
I made a batch of these last week and was really pleased with the result. As always Petra’s instructions are clear, easy to follow and they work. Time constraints meant that I ended up leaving the dough in the fridge overnight and I would say ended up improving it compared to when I’ve left it for a couple of hours.
As we say, “the proof of the pudding is in the eating” and these little beauties, I made around 65, did not last! I ate a few as they came out of the oven and my two children went mad for them and couldn’t stop. When they eventually did, they insisted on boxing some up and taking them to school the following day to give to their teachers.
This was another success and I’m really grateful to Petra for again providing me with the recipe, know how and growing confidence to Cook Like Czechs. Many thanks.
Petra Kupská | Cook Like Czechs says
Wow, thank you so much for this wonderful feedback, it absolutely made my day! I am so glad the recipe worked well for you, and I love that the overnight rise actually improved the dough. It’s so sweet that your children wanted to share them with their teachers, sounds like a true home-baked success. Stories like yours are exactly why I share these recipes. Thank you for your kind words and for Cooking Like Czechs! 😀