Kipfel Recipes

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HOLIDAY KIPFERL COOKIE



Holiday Kipferl Cookie image

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

2/3 cup blanched almonds
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold butter, cubed
3 large egg yolks
2 tablespoons cold water
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries, chopped
Confectioners' sugar

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.

VANILLE KIPFERL II



Vanille Kipferl II image

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

2 ⅛ cups all-purpose flour
1 pinch salt
7 tablespoons unsalted butter
½ cup confectioners' sugar
1 egg
3 teaspoons vanilla sugar
1 ¼ cups ground almonds
6 tablespoons confectioners' sugar
1 ½ teaspoons vanilla sugar

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

HUNGARIAN KIFFLES



Hungarian Kiffles image

This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!

Provided by Rach

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 8h25m

Yield 36

Number Of Ingredients 6

1 pound butter, softened
1 pound cream cheese, softened
4 cups sifted all-purpose flour
1 pound walnuts, ground
1 cup white sugar
2 tablespoons milk, or more as needed

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.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g

KIPFEL



Kipfel image

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

1/2 cup butter
2 cups flour
1/4 cup sugar
2 egg yolks
1/2 cup sour cream
2 egg whites
1 1/4 cups ground nuts
1/2 cup sugar
1 tablespoon lemon juice
3/4 teaspoon cinnamon
sifted powdered sugar
cinnamon

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.

NUSSKIPFERL (NUT CRESCENTS)



Nusskipferl (Nut Crescents) image

Make and share this Nusskipferl (Nut Crescents) recipe from Food.com.

Provided by truebrit

Categories     Breads

Time 35m

Yield 48 crescents

Number Of Ingredients 9

1 (1/4 ounce) packet active dry yeast
4 cups unbleached flour, Unsifted
1 cup butter or 1 cup margarine, Softened
1 cup sour cream
3 large egg yolks
3 large egg whites
1 cup ground nuts
1 cup sugar (to taste)
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
  • Cover and let dough rest 1 hour.
  • For filling beat egg whites until soft peaks form.
  • Fold in nuts, sugar, and vanilla.
  • Roll dough 1/8-inch thick.
  • Cut out rectangles about 2 X 3-inches.
  • Spread with 1 t of filling.
  • Roll up jelly roll fashion.
  • Place on greased baking sheets and curve to form crescents.
  • Bake for 15 to 20 minutes, or until lightly browned.
  • Cool on wire racks and store in airtight tins.

GERMAN KIPFELS



German Kipfels image

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

6 cups all-purpose flour (~750 g)
2 1/4 teaspoons instant yeast
1/2 cup lukewarm water
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup sugar
3 eggs
1 lb butter
2 teaspoons baking powder
12 ounces chocolate chips
powdered sugar (optional)

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.

GERMAN TEA KIPFEL



German Tea Kipfel image

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

1 tablespoon active dry yeast (1 pkg)
1/4 cup warm water
1/4 cup scalded milk, COOLED to lukewarm
1/4 cup sugar, plus
2 teaspoons sugar
1/2 teaspoon salt
2 egg yolks
1/4 cup butter, softened
2 cups all-purpose flour, 1/4 cup more if needed
2 egg whites
1 cup chopped dark seedless raisins
3/4 cup finely chopped almonds (divided)
1/3 cup chopped candied pineapple

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.

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