Kipfel Food

HUNGARIAN KIFFLES

Steps:

• Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
• Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• Bake in the preheated oven until light brown, 10 to 15 minutes.

VANILLEKIPFERL

Steps:

• Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
• Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
• Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
• Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
• Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

VANILLE KIPFERL II

Steps:

• In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
• Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
• Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

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.

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.

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.

HOLIDAY KIPFERL COOKIE

Steps:

• Pulse almonds in a food processor until finely ground. Add flour, granulated sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Store in an airtight container.

ALMOND KIPFERL - DUTCH CRESCENTS

Steps:

• Preheat oven to 350F and lightly grease a baking sheet.
• Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
• Add egg yolks, one at a time, beating hard after each addition.
• Add salt, ground almonds, flour and mix well.
• Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
• Arrange on prepared baking sheet into crescent shapes.
• Bake for about ten 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.