These beautiful Breskvice, meaning “little peaches” in Serbian, are one of those Balkan cookies that look almost too pretty to eat. Two tender cookie shells are filled with a rich mixture of cookie crumbs, homemade citrus-peach jam, walnuts, and a splash of rum. The finished cookies are quickly dipped in yellow and red coloring, rolled in sugar, and finished with a tiny fresh mint leaf to resemble real peaches.
For this recipe, I make a quick homemade peach jam with orange, lemon, and vanilla sugar. The jam is delicious on its own, but a portion is reserved for the Breskvice filling, giving these traditional cookies an extra fruity and citrusy flavor.
They are perfect for holidays, celebrations, birthdays, weddings, Christmas, Easter, or whenever you want to bring a little taste of the Balkans to your dessert table.
What Are Breskvice?
Breskvice are a traditional Balkan cookie named after their appearance—the finished cookies look like tiny peaches.
The tender cookie shells are hollowed out after baking, and the crumbs are mixed with jam, walnuts, and rum to make the filling. The two filled halves are then joined together, colored to resemble a peach, coated in sugar, and finished with a mint leaf.
The result is a delicate cookie with a tender exterior and a rich, fruity, nutty filling.
Homemade Citrus-Peach Jam
Ingredients
- 2 kg fresh peaches, peeled, pitted, and chopped
- 500-700 g granulated sugar, depending on how sweet you want
- 1 large orange, zest and finely chopped flesh
- Juice of ½ lemon
- 1 packet vanilla sugar
Instructions
Add the chopped peaches, orange zest, chopped orange flesh, lemon juice, sugar, and vanilla sugar to a large pot.
Bring the mixture to a boil over medium-high heat, stirring frequently.
Reduce the heat to medium and simmer for about 15 minutes.
Using an immersion blender, carefully blend the peaches until smooth.
Continue cooking for another 50–60 minutes, stirring frequently to prevent the jam from sticking to the bottom of the pot.
The exact cooking time will depend on the water content of your peaches. The jam should become thick and spreadable.
Cold Plate Test
Place a small plate in the freezer before you begin cooking the jam.
To test the jam, place a small spoonful onto the cold plate and let it sit for a few seconds. Push it gently with your finger. If the surface wrinkles and the jam doesn’t immediately run back together, it is ready.
Remove the jam from the heat.
Set aside 150 g of jam for the Breskvice filling and transfer the remaining jam into clean, sterilized jars.
Allow the jam to cool completely. Store refrigerated unless you are using a tested canning method for shelf-stable storage.
Tender Cookie Shells
Ingredients
- 180 g unsalted butter, room temperature
- 120 g granulated sugar
- 1 egg yolk
- 25 g sour cream
- 1 tbsp lemon zest
- 50 ml milk
- 350–400 g all-purpose flour
Instructions
Preheat the oven to 375°F (190°C).
Line two baking sheets with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined and creamy.
Add the egg yolk, sour cream, lemon zest, and milk. Mix on low speed until combined.
Gradually add the flour, starting with 350 g. Mix just until the flour is incorporated.
If necessary, add a little more flour until you have a soft, pliable dough that is easy to work with but not sticky.
Divide the dough into two equal pieces.
Roll each piece into a long cylinder and cut it into 20 equal pieces.
Roll each piece into a smooth ball.
Using a small paring knife, carefully cut each ball in half.
Place the halves on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
Repeat with the remaining dough.
Bake for 12–15 minutes, or until the cookies are lightly baked and still pale in color. You do not want them deeply browned.
Allow the shells to cool completely before hollowing.
Hollow the Cookie Shells
Once the cookie shells are completely cool, carefully hollow out the flat bottom of each half using a small, sharp knife or a small spoon.
Work gently so you don’t crack the edges.
Save every crumb! These crumbs become part of the delicious filling.
Make the Breskvice Filling
Ingredients
- All of the hollowed-out cookie crumbs
- 150 g homemade citrus-peach jam
- 50 g finely ground walnuts
- 1 tbsp rum
Place the cookie crumbs in a large bowl.
Add the cooled citrus-peach jam, ground walnuts, and rum.
Mix thoroughly until everything is well combined and a smooth, rich filling forms.
Assemble the Breskvice
Generously fill the hollowed cavities of two cookie halves.
Press the two halves together firmly to create one whole peach.
If some filling squeezes out around the seam, simply wipe it away with your finger.
Repeat with the remaining shells and filling.
Create the Peach Color
Prepare two small bowls.
Bowl 1
- 100 ml water
- Yellow food coloring
Bowl 2
- 100 ml water
- Red food coloring
You will also need:
- 100 g fine granulated sugar
- Fresh mint leaves
Quickly dip one side of a stuffed cookie into the yellow coloring and the other side into the red coloring.
Let the colors blend slightly where they meet.
Place the cookie briefly on a paper towel to remove excess moisture.
Immediately roll the cookie in fine granulated sugar until completely coated.
Gently place a small fresh mint leaf into the center seam to resemble a peach leaf.
Repeat with the remaining Breskvice.
Serving Suggestions
Breskvice are best served at room temperature with coffee or tea.
They are especially beautiful on a dessert platter for:
- Christmas and Easter
- Family celebrations
- Weddings and birthdays
- Slava
- Holiday gatherings
- Afternoon coffee with guests
Because they look like tiny peaches, they make a particularly beautiful addition to a traditional Balkan cookie tray.
Storage
Store Breskvice in an airtight container in the refrigerator.
For the best texture and flavor, allow them to sit at room temperature for a short time before serving.
The cookies can be prepared ahead of time, making them an excellent choice for holidays and celebrations.
The homemade citrus-peach jam should be refrigerated unless processed using a tested canning method.
Tips for Perfect Breskvice
Don’t overbake the shells. They should remain light in color and tender.
Hollow them carefully. A small sharp knife makes it easier to remove the center without breaking the edges.
Save all the crumbs. They are an important part of the filling.
Use thick jam. If your jam is very runny, cook it a little longer before using it in the filling.
Dip quickly. The colored water should lightly coat the cookie rather than soak it.
Let the colors meet naturally. A little blending between yellow and red gives the cookies a more realistic peach appearance.
Don’t skip the mint leaf. It is a tiny detail, but it makes the finished Breskvice instantly recognizable.
Variations & Substitutions
- No rum: Replace the rum with a little orange juice or milk.
- Different nuts: Walnuts can be replaced with finely ground hazelnuts.
- More citrus: Add a little extra orange or lemon zest to the jam.
- Peach-only jam: You can make the jam without orange if you prefer a more traditional peach flavor.
- Alcohol-free: Simply leave out the rum.
Frequently Asked Questions
Can I use store-bought peach jam?
Yes. If you are short on time, a thick-quality peach jam can be used instead of homemade jam.
Can I make the jam ahead of time?
Absolutely. The jam can be prepared ahead and refrigerated until you are ready to make the Breskvice.
Why do my cookie shells crack?
The most common reasons are overbaking, making the shells too thin, or hollowing them too aggressively. Keep the shells slightly thick and work gently.
Can I make Breskvice ahead of time?
Yes. Breskvice are actually a wonderful make-ahead cookie. Store them in an airtight container in the refrigerator and bring them closer to room temperature before serving.
Do I have to use food coloring?
Food coloring gives Breskvice their classic peach appearance, but you can leave it out if you prefer.
Can I use another jam?
Yes. Apricot, peach, plum, or another thick fruit jam can work well.
These homemade Citrus-Peach Breskvice are more than just beautiful cookies. They combine a tender cookie shell with homemade peach and citrus jam, walnuts, and rum to create a rich Balkan treat with plenty of nostalgic flavor.
The little mint leaf and sugar coating complete the illusion, turning every cookie into a tiny edible peach.
They may take a little time to assemble, but the final result is absolutely worth it—and they are guaranteed to bring a smile to anyone who sees them.
Domaći Džem od Breskve i Citrusa & Tradicionalne Breskvice
Ove prelepe breskvice su jedan od onih tradicionalnih balkanskih kolača koji izgledaju toliko lepo da ih je gotovo šteta pojesti. Dve nežne polovine keksića pune se bogatom smesom od mrvica keksa, domaćeg džema od breskve i citrusa, oraha i malo ruma.
Zatim se spojene breskvice kratko umaču u žutu i crvenu boju, uvaljaju u šećer i ukrase svežim listićem nane kako bi izgledale kao prave male breskve.
Za ovaj recept pripremam brzi domaći džem od breskve sa pomorandžom, limunom i vanilin šećerom. Deo džema koristimo za fil, dok ostatak možete sačuvati za doručak, palačinke, kolače ili jednostavno namazati na hleb.
Šta su breskvice?
Breskvice su tradicionalni balkanski kolači koji su dobili ime po svom izgledu, jer podsećaju na male breskve.
Nežne polovine keksića se nakon pečenja izdube, a mrvice se pomešaju sa džemom, orasima i rumom kako bi se dobio bogat fil.
Polovine se zatim spajaju, boje da podsećaju na breskvu, uvaljaju u šećer i ukrase listićem nane.
Domaći džem od breskve i citrusa
Sastojci
- 2 kg svežih breskvi, oljuštenih, očišćenih od koštica i iseckanih
- 500-700 g kristal šećera, zavisi koliko zelite da je slatko
- 1 velika pomorandža, rendana kora i sitno seckano meso
- sok od ½ limuna
- 1 kesica vanilin šećera
Priprema
U veću šerpu stavite iseckane breskve, rendanu koru pomorandže, sitno seckano meso pomorandže, limunov sok, šećer i vanilin šećer.
Stavite na srednje-jaku temperaturu i pustite da provri uz često mešanje.
Smanjite temperaturu na srednju i kuvajte oko 15 minuta.
Štapnim mikserom pažljivo izmiksajte breskve dok ne dobijete glatku smesu.
Nastavite da kuvate još 45–60 minuta, uz često mešanje kako džem ne bi zagoreo.
Vreme kuvanja može da zavisi od količine vode u breskvama. Džem treba da bude gust, ali maziv.
Test sa hladnim tanjirićem
Pre početka kuvanja stavite mali tanjirić u zamrzivač.
Kada želite da proverite da li je džem gotov, stavite malu kašičicu džema na hladan tanjirić i sačekajte nekoliko sekundi.
Gurnite džem prstom. Ako se površina nabora i džem ne počne odmah da se razliva, spreman je.
Sklonite džem sa šporeta.
Odvojite 150 g džema za fil za breskvice, a ostatak sipajte u čiste, sterilisane tegle.
Ostavite da se potpuno ohladi i čuvajte u frižideru, osim ako džem ne konzervirate prema provereno bezbednom postupku za zimnicu.
Nežne korice za breskvice
Sastojci
- 180 g putera sobne temperature
- 120 g kristal šećera
- 1 žumance
- 25 g kisele pavlake
- 1 kašika rendane kore limuna
- 50 ml mleka
- 350–400 g višenamenskog brašna
Priprema
Zagrejte rernu na 190°C.
Dva pleha obložite papirom za pečenje.
U mikseru, koristeći lopaticu, umutite puter i šećer na srednjoj brzini dok se lepo ne sjedine i smesa ne postane kremasta.
Dodajte žumance, kiselu pavlaku, rendanu koru limuna i mleko. Kratko umutite na najmanjoj brzini.
Postepeno dodajte brašno, počevši sa 350 g.
Mešajte samo dok se brašno ne sjedini sa ostalim sastojcima.
Ako je potrebno, dodajte još malo brašna dok ne dobijete meko, podatno testo koje se lako oblikuje i nije lepljivo.
Testo podelite na dva jednaka dela.
Svaki deo oblikujte u dugu rolnicu i isecite na 20 jednakih delova.
Svaki deo oblikujte u glatku kuglicu.
Malim oštrim nožem pažljivo presecite svaku kuglicu na pola.
Polovine poređajte na pripremljene plehove, ostavljajući oko 2,5 cm razmaka između njih.
Pecite 12–15 minuta, odnosno dok keksići ostanu svetli. Ne treba da jako porumene.
Ostavite ih da se potpuno ohlade pre izdubljivanja.
Izdubljivanje korica
Kada se keksići potpuno ohlade, pažljivo izdubite ravnu donju stranu svake polovine malim oštrim nožem ili kašičicom.
Budite pažljivi da ne polomite ivice.
Sačuvajte sve mrvice! One su važan deo fila.
Priprema fila
Sastojci
- sve mrvice od izdubljenih keksića
- 150 g domaćeg džema od breskve i citrusa
- 50 g sitno mlevenih oraha
- 1 kašike ruma
U činiju stavite sve mrvice.
Dodajte ohlađeni džem, mlevene orahe i rum.
Dobro sjedinite dok ne dobijete glatku i bogatu smesu.
Spajanje breskvica
Obilno napunite izdubljene polovine pripremljenim filom.
Spojite dve polovine i lagano, ali čvrsto pritisnite kako biste dobili oblik cele breskve.
Ako višak fila izađe na spoju, jednostavno ga uklonite prstom.
Ponovite postupak sa svim koricama.
Bojenje breskvica
Pripremite dve manje činije.
Činija 1
- 100 ml vode
- žuta prehrambena boja
Činija 2
- 100 ml vode
- crvena prehrambena boja
Potrebno je još:
- 100 g sitnog kristal šećera
- sveži listići nane
Jednu polovinu napunjene breskvice kratko umočite u žutu boju, a drugu polovinu u crvenu.
Dozvolite da se boje malo spoje na sredini.
Stavite breskvicu nakratko na papirni ubrus da se ukloni višak tečnosti.
Odmah je uvaljajte u sitan kristal šećer sa svih strana.
Na sredinu spoja pažljivo stavite mali listić sveže nane kako bi izgledao kao list breskve.
Ponovite sa preostalim breskvicama.
Saveti za savršene breskvice
- Nemojte prepeći korice. Treba da ostanu svetle i nežne.
- Izdubljujte ih pažljivo kako ne biste polomili ivice.
- Sačuvajte sve mrvice za fil.
- Džem treba da bude dovoljno gust.
- Breskvice kratko umačite u boju kako ne bi omekšale.
- Dozvolite da se crvena i žuta boja malo spoje.
- Listić nane je mali detalj, ali daje breskvicama pravi izgled.
Čuvanje
Breskvice čuvajte u dobro zatvorenoj posudi u frižideru.
Pre služenja ih ostavite kratko na sobnoj temperaturi kako bi omekšale i razvile pun ukus.
Mogu se pripremiti unapred, što ih čini odličnim kolačem za praznike i slavlja.
Domaći džem čuvajte u frižideru, osim ako ga ne konzervirate prema provereno bezbednom postupku za zimnicu.
Česta pitanja
Mogu li da koristim kupovni džem?
Da. Ako nemate vremena za domaći džem, možete koristiti kvalitetan, gust džem od breskve.
Mogu li džem da napravim unapred?
Da. Džem možete napraviti nekoliko dana unapred i čuvati u frižideru.
Zašto mi korice pucaju?
Najčešći razlog je predugo pečenje, pretanke korice ili previše agresivno izdubljivanje. Korice treba da budu dovoljno debele i sa njima treba pažljivo rukovati.
Da li breskvice mogu da se naprave unapred?
Da. Breskvice su odličan kolač za pripremu unapred. Čuvajte ih u zatvorenoj posudi u frižideru i pre služenja ih kratko ostavite na sobnoj temperaturi.
Da li moram da koristim prehrambenu boju?
Ne morate. Boja daje breskvicama njihov prepoznatljiv izgled, ali možete ih ostaviti i bez bojenja.
Mogu li da koristim drugi džem?
Naravno. Možete koristiti gust džem od kajsije, šljive, breskve ili drugog voća.