Vanilla Kipfl Recipe
Submitted By:from Milwaukee.
Vanilla Kipfl Notes
Katie Lisheron's Vanilla Kipfl are a family favorite at Christmas and other special events. My cousin Mark loved them so much, he could eat a plateful. His nickname was "the Kipfl Kid". Also important - Bury a vanilla bean in 1 lb of powdered sugar several weeks before baking the Kipfl. The sugar will take on the wonderful aroma of vanilla.
- Dough :
- 4 cups unbleached flour
- 1 ounce compressed yeast
- 2 teaspoons double strength vanilla extract
- 1 1/2 cups unsalted butter, European style like Plugra is best
- 3 large egg yolks, slightly beaten
- 1/2 cup sour cream
- Filling :
- 3 egg whites
- 1 cup superfine baking sugar
- 1 teaspoon double strength vanilla extract
- 1 cup finely ground walnuts ( do not over grind or they will be like paste)
Serves / Yields
Dough Sift flour and salt together in a large bowl. Crumble yeast over flour. Add vanilla and butter. Cut in using a pastry blender or two knives, until the mixture is fine crumbs. Add egg yolks and sour cream. Blend well. Refrigerate overnight. Next Day - divide dough into 6 equal parts. Dredge board with vanilla-scented powdered sugar and roll out dough until it is thinner than pie dough. Cut into pie-shaped wedges 2 1/2 x 5 inches. Put 1/2 - 1 tsp of filling at wide end of triangle. Rollup. Place on ungreased cookie sheet lined with parchment, point side down. Bake at 325 degrees 12-15 minutes. Finish off all 6 parts of dough. Filling will ooze out. Cool. Coat with vanilla-scented powdered sugar. If any filling is left, drop by teaspoons on parchment and bake same as kipfl. These are called "widow's kisses". If you run short of filling, use a little apricot jam with some nuts added.
Filling: With egg whites at room temperature, beat until soft peak stage. Add sugar gradually, followed by vanilla beating until stiff. Gently fold in walnuts.
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