Best Kipfels Recipes

GERMAN KIPFELS

Steps:

• Preheat oven to 350°F.
• Put flour on counter.
• Make hole in the middle to put other ingredients.
• Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
• Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water.).
• Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
• Cut dough into 3x3 inch squares using a pizza cutter.
• Put 5 chocolate chips in the middle.
• Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
• Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
• Let cool for ~10 minutes.
• Roll in powdered sugar using a zip lock bag.
• Put cookies in container/ziplock and store in the freezer for best taste.

KIPFELS

Steps:

• Mix together flour, eggs, cream cheese and butter. Mix until well blended and refrigerate until firm.
• To make Filling: Grind walnuts very fine or put finely chopped nuts between pieces of wax paper and roll with rolling pin to mash them. Put mashed nuts in a saucepan with evaporated milk, sugar and vanilla. Boil until mixture becomes thick. Simmer on low heat.
• Roll out small pieces of dough in confectioner's sugar. Put a small amount of filling on each piece and roll up; shape each into crescent shape. Bake at 350 degrees F (180 degrees C) on greased cookie sheets for about 20 minutes.

WALNUT ICEBOX KIPFELS

Steps:

• MAKE THE DOUGH - NIGHT BEFORE.
• Mix milk, sugar and yeast. Let stand until it rises and thickens.
• Cut butter into 2 1/4 cups flour with mixer or pastry blender.
• Make well and add egg yolks and yeast mixture.
• Mix well and knead on floured board until smooth and not sticky.
• Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
• MAKE THE NUT FILLING - NIGHT BEFORE.
• Beat the egg whites until stiff.
• Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
• Press the nut filling into a square pan, cover and refrigerate overnight.
• GETTING READY - NEXT DAY.
• Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
• Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
• Mix together remaining 1 cup of sugar and 2 tablespoons flour.
• Preheat oven to 350°F.
• Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
• Roll one dough out to 10 inch circle.
• Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
• Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
• Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
• Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
• Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.

WASER KIPFELS (WATER LILLIE'S)

Steps:

• In a large bowl, combine the flour, salt, and 1 tablespoon sugar. Crumble the yeast into the flour mixture as finely as possible. Cut in shortening until the mixture resembles coarse crumbs. Make a well in the center, and add the eggs. Mix well while gradually adding sour cream. If the dough is too sticky, more flour can be added depending on the size of your eggs.
• Wrap the dough in a clean dish towel, and hang in very very cold water for one hour while you make the filling.
• In a saucepan over medium heat, stir together the ground walnuts, 2/3 cup sugar, and milk. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir constantly to prevent burning. Set aside to cool before using.
• Preheat the oven to 375 degrees F (190 degrees C). On a sugared surface, roll the dough out to 1/8 inch thickness. Flour will make the cookies tough. Cut into 3x3 inch squares. Place one teaspoon of filling into each square, then fold in half to make a rectangle. Bend the two long ends around to form a horse shoe shape, and place onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Watch the first batch carefully to set the ideal time for your oven, as they do burn quickly. Enjoy a rare treat!