Best 3 Kipfel Recipes

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Kipfel, also known as Austrian crescents, are delectable pastries that have captured the hearts of many with their delightful flavor and unique crescent shape. With origins tracing back to the 13th century, these sweet treats have become a staple in many cultures, gracing tables during festive occasions and cherished moments alike. Whether you prefer the traditional version or seek inspiration from modern variations, embarking on a culinary journey to discover the best kipfel recipe will undoubtedly lead you to an array of delectable options.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

KIPFEL



KIPFEL image

Categories     Cookies     Dessert     Bake     Christmas

Yield about 70 cookies

Number Of Ingredients 11

Dough:
1/2 lb butter
1/2 lb cottage cheese, small curd
2 cups sifted flour
Apricot filling:
Dried apricots - about 1 cup
Sugar - about 2-3 tbsp
Honey-Nut filling:
Walnuts, finely chopped - about 1/2 cup
Honey - 1-2 tbsp
Powdered (confectioner's) sugar

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.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your kipfel. Look for fresh, organic ingredients whenever possible.
  • Chill the dough before baking. This will help the kipfel hold their shape and prevent them from spreading too much in the oven.
  • Bake the kipfel until they are golden brown. This will ensure that they are cooked through and have a slightly crispy exterior.
  • Let the kipfel cool slightly before filling them. This will help prevent the filling from melting and making the kipfel soggy.
  • Fill the kipfel with your favorite fillings. There are many different fillings that can be used for kipfel, such as jam, chocolate, or nuts.
  • Enjoy the kipfel! These delicious cookies are perfect for any occasion.

Conclusion:

Kipfel are a delicious and versatile cookie that can be enjoyed by people of all ages. They are easy to make and can be filled with a variety of different fillings. Whether you are looking for a simple snack or a special treat, kipfel are sure to please.

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