VANILLE KIPFERL II
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.
Provided by Maya McNally
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 109 calories, Carbohydrate 12.2 g, Cholesterol 13.3 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 3.8 g
WALNUT ICEBOX KIPFELS
These cookies are time consuming to make. My grandmother and mother have been making them for Christmas for years. Every year after I make them I swear I won't go through the trouble again but then everyone tells me they are their favorite and I feel guilty. Although these started out as Christmas cookies, in my family they have also become Ramadan cookies. First because everyone likes them and second because of their crescent shape.
Provided by Cookie16
Categories Dessert
Time P1DT2h
Yield 48 cookies
Number Of Ingredients 10
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.
HOLIDAY KIPFERL COOKIE
My family has been making the classic kipferl cookie on December 1 every year since I can remember. During the last two weeks of December, we make them with the addition of dried cranberries and toasted pecans for Christmas time. -Brooke Maynard, Poughkeepsie, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 85 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
GERMAN TEA KIPFEL
These yeast rolls, a German favorite, are usually filled with chopped nuts, dried or candied fruit, jam, or other fillings.
Provided by Olha7397
Categories Yeast Breads
Time 30m
Yield 4 doz
Number Of Ingredients 13
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
I have not made these--I posted this recipe as an answer to a recipe request. They sound awfully good ... I think they're going to be a new addition to this year's Christmas cookie list!
Provided by Mary Scheffert
Categories Dessert
Time 47m
Yield 30 cookies
Number Of Ingredients 12
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 KIPFELS
This is my Grandma's cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren. For pictorial instructions check out my blog: http://www.perfuzion.com/german-kipfels/
Provided by Schooter
Categories Dessert
Time 55m
Yield 85 cookies, 85 serving(s)
Number Of Ingredients 11
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.
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- Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
- Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
- Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
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4.4/5 (102)Category Baking & DessertsCuisine HungarianTotal Time 2 hrs
- Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
- Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
- Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
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