Breskvice Recept: Croatian Peach Cookies

This traditional Croatian dessert is packed with flavor and charm: rum-infused breskvice, also known as peach cookies, are a delicious homemade treat.

Course: Dessert

Cuisine: Croatian

Keyword: cookies, dessert, peaches

Prep Time: 2 hours 30 minutes

Cook Time: 10 minutes

Let me introduce you to breskvice — these delightful Croatian peach cookies are a true showstopper, yet perfectly doable for home cooks. They’re tender sandwich cookies filled with a luscious apricot- and rum-flavored filling, then shaped and hand-painted to look just like tiny peaches. Despite using everyday pantry ingredients, these cookies transform with the coloring, shaping, and sugar coating into a festive treat that feels magical.

Plan on about 2½ hours from beginning to end, including resting time in the fridge, with a quick bake of about 10 minutes. The process is simple: mix the dough, shape and bake the cookies, scoop out their centers, fill them, and finish by glazing and sugaring to achieve that iconic peachy look.

Here, you’ll find an easy-to-follow ingredient list and clear steps, plus smart tips to keep the cookies soft, ideas for variations, and handy storage advice. Whether you’re baking for a special occasion or trying your hand at a beloved traditional recipe, this guide makes it all approachable and fun, so you can enjoy stunning, tasty cookies without stress.

• What you’ll create: rum-scented sandwich cookies with a peach-shaped, apricot-jam filling
• Time required: about 2 hours and 30 minutes total, including chilling; roughly 10 minutes active baking
• Skill level: approachable with easy finishing steps you’ll feel proud of
• What’s covered: dough prep, shaping, hollowing, filling, hand-painting, sugar coating – plus tips, swaps, and how to store them

Why You’ll Love These Cookies

Breskvice are a gorgeous mix of eye-catching looks and delicious flavors. These Croatian peach cookies are a favorite at family gatherings and celebrations because they deliver on both style and taste. The cookie shells bake up tender, not crunchy, offering just the right texture. Inside, you get a sweet apricot jam filling kissed with rum and mixed with cookie crumbs to make it rich and soft. If you love peach-forward bakes, you might also enjoy Peach Cobbler Pound Cake with Bourbon Glaze for another cozy, fruit-filled treat.

What’s really great is that these treats come together from simple ingredients you likely already have on hand, but with the bright red and yellow coloring and sugar coating, they become an impressive centerpiece on any dessert table. For another showstopping option that looks beautiful on a dessert spread, check out Mini Fruit Tarts with Vanilla Pastry Cream. They’re festive yet practical — special enough for holidays yet manageable on a weeknight if you want to treat your family. So, why not jump in and make a batch?

Dough, Filling, and Extras

• 2 fresh eggs
• ½ cup granulated sugar
• 1 packet vanilla sugar
• ¾ cup vegetable oil
• ½ cup milk
• 3½ cups all-purpose flour
• ½ teaspoon baking powder
• 4–5 tablespoons apricot jam
• 1 teaspoon rum extract (or 1 tablespoon dark rum for grown-up flavor)
• 1 tablespoon cocoa powder
• Cookie crumbs scooped from the baked cookie centers
• Soft butter, as needed to help bind filling
• Red and yellow food coloring
• 1 cup water, divided (about ½ cup for each color)
• 1 packet vanilla sugar, divided
• Equal parts granulated sugar and vanilla sugar for the final sugar coating

Shape, Fill, and Bake

1. Beat eggs with granulated sugar and vanilla sugar until smooth, then stir in vegetable oil and milk.
2. Whisk together all-purpose flour and baking powder in a separate bowl, then gradually add the dry mix to the wet ingredients and stir until a soft, smooth dough forms.
3. Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for 1 hour.

4. Divide the chilled dough into small chunks and roll each into a 1-inch ball; arrange the balls evenly spaced on a parchment-lined baking sheet.

   

5. Bake at 360°F (180°C) for 10–12 minutes until pale and set, then cool until you can handle them comfortably.
6. While still warm, hollow out the center of each cookie with a small spoon or knife and reserve the scooped crumbs.
7. Combine apricot jam, rum extract (or dark rum), cocoa powder, and the reserved cookie crumbs; add softened butter teaspoon by teaspoon if needed to bind the mixture.

8. Fill each hollowed cookie with the jam mixture, press a second cookie on top to make a sandwich, and gently shape each sandwich to resemble a peach.

   

9. Bring ½ cup water to a boil, stir in red food coloring and some vanilla sugar; in a separate pot bring another ½ cup water to a boil with yellow food coloring and the remaining vanilla sugar.
10. Using a brush, paint one side of each cookie with the red mixture and the other side with the yellow mixture, blending the colors where they meet.

11. Mix equal parts granulated sugar and vanilla sugar in a shallow bowl and, while the glaze is still slightly wet, roll or dip each cookie in the sugar to coat.

    

Pro Tips and Serving Ideas

• Make sure your dough balls are all about 1 inch – this helps them bake evenly and makes sandwiching much easier.
• Keep a close eye on baking time. These cookies should stay pale and soft inside so you can scoop out the centers without trouble.
• Hollow out the centers while the cookies are still warm. Once cooled, they can crack and get tough, which makes it tricky to remove the insides.
• If your filling feels crumbly or too dry, mix in a little softened butter a teaspoon at a time – it helps bind everything nicely without getting greasy.
• To keep it kid-friendly, use rum extract. For grown-up flavor, swap it for a tablespoon of dark rum but adjust the butter amount since alcohol adds moisture.
• When applying the food coloring, go for several light coats rather than one thick one. This gives a smoother and more vibrant finish.
• Make one test cookie first to check your colors and coating technique. It’s a great way to avoid surprises when glazing the full batch.

Breskvice are lovely on their own with a cup of coffee or tea. For a special touch, serve them on a festive dessert platter alongside fresh fruit, whipped cream, or vanilla ice cream; for variety, add No Fuss Berry Tartlets. They also pair beautifully with a glass of dessert wine or a smooth espresso for an elegant finish to any meal.

Flavor Swaps and Add-Ins

• Try swapping apricot jam with peach, plum, or raspberry jam for a fresh spin on the filling’s flavor. If you love the berry–chocolate combo, see how raspberry shines in this raspberry chocolate cake roll.
• For an adult twist, use 1 tablespoon dark rum instead of rum extract, but be mindful of the filling’s moisture content.
• If you’re a chocolate fan, boost the cocoa powder in the filling or dip half of each cookie in melted chocolate instead of sugar for a richer, double-chocolate treat.
• Want to skip the food coloring? Dust your cookies with cocoa powder or cinnamon for a warm, rustic look and a cozy flavor boost.
• Add some crunch by mixing finely chopped walnuts or almonds into the jam filling – it’s a lovely texture contrast. Nuts and fruit are a natural match, as in this hazelnut and strawberry galette.
• For bite-sized versions, roll dough balls about ¾ inch in diameter, reduce baking time by a couple of minutes, and watch closely to keep them soft.

• Swap apricot jam for other flavors like peach, plum, or raspberry for a fun change.
• Switch rum extract for dark rum in your filling to sharpen the flavor for adults.
• For a chocolaty spin, boost the cocoa powder in your filling or dip half of your cookies in melted chocolate.
• Skip food coloring and dust cookies with cinnamon or cocoa for a natural, rustic vibe.
• Fold finely chopped nuts such as walnuts or almonds into your filling for added texture.
• Make bite-size versions by rolling smaller dough balls (¾ inch) and adjusting baking time accordingly.

Storage and Make-Ahead Advice

Your finished breskvice will keep nicely in an airtight container at room temperature for up to three days — perfect if you want to bake ahead for a special event or just have a sweet treat ready, like these Best Ever Lemon Bars with Buttery Shortbread Crust. If your filling includes butter or real rum, pop the cookies in the fridge and enjoy within 5 to 7 days.

To freeze, lay the assembled cookies in a single layer on a tray and freeze until firm. Then transfer them to a freezer-safe container. They’ll keep well for up to two months stored this way. When you’re ready to eat, thaw in the fridge overnight and serve at room temperature. No need to reheat — they’re perfect just as they are, soft and full of flavor.

Keep your breskvice fresh by storing them in an airtight container at room temperature if you plan to enjoy them within three days. If your filling contains butter or alcohol, pop them in the fridge and consume within a week to maintain the best texture and flavor. Avoid stacking them too high to keep their shape intact.

This recipe is great for prepping in advance! You can mix and chill the dough up to 24 hours ahead or freeze it for up to a month. Shape and bake the cookies on the day you plan to serve them. You can also assemble and glaze the cookies a day before your event; just keep them in an airtight container to preserve their fresh look and taste.

Common Questions Answered

What exactly are breskvice? Breskvice are charming Croatian peach-shaped sandwich cookies. They feature a filling that’s a mix of rum-infused apricot jam and cookie crumbs, giving a unique, juicy, and flavorful bite.

Can I use real rum instead of rum extract? Yes! Swap 1 teaspoon of rum extract for 1 tablespoon dark rum for a richer, authentic flavor. Just remember to adjust other liquids slightly and know that cookies made with alcohol keep best refrigerated and should be eaten within a week.

Why do the cookies stay pale instead of browning? These cookies are designed to be tender and light in color. Overbaking makes them dry and firm, so pull them from the oven as soon as they are set but still pale.

Can I make the dough ahead of time? Absolutely! Wrap your dough log tightly and chill it in the fridge for up to 24 hours, or freeze it for up to a month. When ready, thaw overnight in the fridge before shaping.

How long will the cookies keep? Stored at room temperature in an airtight container, they last about 2–3 days. Keep them refrigerated if your filling has butter or alcohol, good for 5–7 days. Freeze for up to 2 months.

My filling isn’t sticking well — any advice? Try stirring in a bit of softened butter, teaspoon by teaspoon, until it binds well. Warming the jam slightly before mixing also helps everything stick together better.

Can I make breskvice without alcohol? Yes! Simply use rum extract instead of dark rum. The flavor will still be delicious, and the cookies remain family-friendly.

How do I know when the cookies are done baking? They should feel firm to the touch but remain pale and soft in color. Avoid browning for the best texture.

Can I use a different type of jam? Absolutely! Use your favorite jam like peach, raspberry, or plum to customize the flavor.

What if I don’t have red or yellow food coloring? You can skip the coloring and dust the cookies with cinnamon or cocoa powder for a lovely natural finish.

Can I prepare the filling ahead of time? Yes, you can mix the filling a day ahead and keep it covered in the fridge. Bring it to room temperature before filling the cookies.