Best Kipfel Recipes

KIPFEL

Steps:

• In a medium mixing bowl cut butter into flour until mixture resembles coarse crumbs.
• Stir in the 1/4 cup sugar.
• Make a well in the center.
• Combine egg yolks and sour cream; add to flour mixture and stir until mixture forms a ball.
• Divide dough in half, and keep one half of the dough tightly covered.
• On a lightly floured surface, roll the other half of dough to 1/16" thickness, and cut into 4" rounds.
• For filling, beat egg whites slightly.
• Add ground nuts, the 1/2 cup sugar, lemon juice& the 3/4 tsp cinnamon.
• Spread a rounded teaspoon of filling onto each round to within 1/4" of edge.
• Roll up jelly-roll style; with seam sides down, press ends with tines of a fork to seal.
• Place on ungreased cookie sheets with seam sides down.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Transfer cookies to wire rack to cool completely.
• Sprinkle with a mixture of powdered sugar& cinnamon.

GERMAN TEA KIPFEL

Steps:

• Soften the yeast in the warm water in a large bowl.
• Mixing until smooth, blend in the scalded lukewarm milk, sugar, salt, egg yolks, butter, and half of the flour. Mix in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface.
• Knead until smooth and elastic, using additional flour if necessary. Put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.
• Punch down; roll out dough into a rectangle 1/4 inch thick. Beat egg whites until stiff, not dry, peaks are formed. Spread HALF OF THE EGG WHITES on dough surface (reserve remaining half for topping). Sprinkle with a mixture of the raisins, 1/2 cup of the almonds, and the pineapple. Cut into 2 1/2 inch squares, then cut each square diagonally in half. Bring triangle corners to center; pinch to seal and place on greased baking sheets.
• Top with a mixture of the reserved egg white and almonds, Cover; let rise again until very light, about 45 minutes.
• Bake at 375°F 10 minutes or until lightly browned. About 4 dozen Kipfel.
• TEA CREASCENTS: Follow recipe for Tea Kipfel. Divide dough into thirds. Roll out each piece into an 8 - inch round. Spread with a portion of the beaten egg white and filling mixture. Cut round into 12 wedges. Starting at wider edge, roll up and place with pointed edge down, 2 inches apart, on a greased baking sheet. Top and bake as directed. If desired, spread with a confectioners' sugar glaze. About 3 dozen Crescents.
• CAI The Canadian Family Cookbook.

KIPFEL

Steps:

• One or two days prior to baking, prepare dough. Cut butter into small pieces and mix with cottage cheese. Add flour gradually and mix until homogeneous. Roll out dough on a floured pastry board into a rectangle measuring about 8 x 15 inches. Fold dough into thirds to make rectangle 8 x 5 inches. Turn rectangle 90˚ and roll out again into large rectangle; fold again in thirds. Chill dough in refrigerator overnight. Next day, repeat the above rolling, folding and turning at least two more times (the more times the flakier the resulting cookies). Chill again for at least 4 hours. Prepare cookie fillings. Stew dried apricots with sugar and water on stovetop in small saucepan for about 15-20 until thick. Use as little water as feasible. Chop walnuts into small pieces and mix with honey try not to use too much honey, but enough to allow nuts to stick together well. When ready to bake, cut dough into thirds and roll each one in turn to a thin rectangular layer. Cut into strips about 3 inches wide. From each strip cut triangles of about 3 inches per side. Take each triangle and roll out thinner. Then place 1/4 tsp (or less) apricot or honey-nut filling at base of triangle then roll toward apex. Dip finger into small bowl of water and moisten apex slightly to help it seal when rolled up. Place cookie on wet baking sheet with apex on bottom of roll and then shape into crescent. Fill sheet with rows of cookies then bake at 375˚ until golden brown in color, about 10(?) minutes. Remove cookies from sheet promptly and place on cooling rack. When cookies have cooled, sprinkle with powdered sugar. If cookies are served next day, you may sprinkle them again before serving.