Vanilla Kipfli
Make tender vanilla kipfli with walnut meringue filling. Chill dough overnight, use vanilla-scented sugar, and bake at 325 F for 12–15 minutes.
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.
Submitted by: Julie from Milwaukee, WI
Yield: 80
- Chill the butter dough overnight for a tender, flaky kipfli.
- Make a walnut meringue filling with room-temperature egg whites and superfine sugar.
- Scent powdered sugar by burying a vanilla bean weeks ahead; bake 325 F for 12–15 minutes.
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Preparation Instructions:
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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Frequently Asked Questions
What are Vanilla Kipfli?
Vanilla kipfli are small crescent-shaped cookies with a light walnut meringue filling. They are often dusted in vanilla-scented powdered sugar and known in some families as 'widow's kisses.'
How do I make the dough?
Sift flour and salt, crumble the compressed yeast into the flour, add double-strength vanilla and cold butter and cut to fine crumbs. Mix in beaten egg yolks and sour cream, blend until smooth, then refrigerate the dough overnight before rolling and shaping.
How do I make the filling?
Beat room-temperature egg whites to soft peaks, add superfine sugar slowly until stiff peaks form, then beat in double-strength vanilla and gently fold in finely ground walnuts. Avoid over-grinding the nuts to prevent a paste.
How should I shape and bake them?
Roll the chilled dough very thin and cut 2.5 x 5 inch pie-shaped wedges. Put 1/2 to 1 teaspoon filling at the wide end and roll toward the point. Place point-side down on parchment and bake at 325 F for 12 to 15 minutes. Cool and coat with vanilla-scented powdered sugar.
How do I make vanilla-scented powdered sugar?
Bury a split vanilla bean in 1 pound of powdered sugar several weeks before baking. The sugar will absorb the bean's aroma. If you need a quick option, stir a few drops of vanilla extract into powdered sugar then spread to dry briefly to reduce clumping.
Why did my filling ooze during baking and how do I prevent it?
Oozing happens if the filling is too wet or you used too much. Use 1/2 to 1 teaspoon per wedge, ensure the meringue reaches stiff peaks, and chill shaped kipfli briefly before baking to help them hold shape.
Can I substitute fresh compressed yeast with active dry yeast?
Yes. Use about one-third the weight in active dry yeast. For 1 ounce (28 g) fresh yeast, use roughly 9 g active dry, about 1 1/4 to 1 1/2 standard 7 g packets. Adjust proofing time if needed.
How should I store or freeze kipfli?
Store cooled kipfli in an airtight tin at room temperature for up to a week. For longer storage, freeze baked kipfli in a single layer in freezer-safe containers for up to 2 to 3 months. You can also freeze shaped unbaked kipfli on parchment, then transfer to bags; bake from frozen, adding a few minutes as needed.
What are Vanilla Kipfli?
Vanilla kipfli are small crescent-shaped cookies with a light walnut meringue filling. They are often dusted in vanilla-scented powdered sugar and known in some families as 'widow's kisses.'
How do I make the dough?
Sift flour and salt, crumble the compressed yeast into the flour, add double-strength vanilla and cold butter and cut to fine crumbs. Mix in beaten egg yolks and sour cream, blend until smooth, then refrigerate the dough overnight before rolling and shaping.
How do I make the filling?
Beat room-temperature egg whites to soft peaks, add superfine sugar slowly until stiff peaks form, then beat in double-strength vanilla and gently fold in finely ground walnuts. Avoid over-grinding the nuts to prevent a paste.
How should I shape and bake them?
Roll the chilled dough very thin and cut 2.5 x 5 inch pie-shaped wedges. Put 1/2 to 1 teaspoon filling at the wide end and roll toward the point. Place point-side down on parchment and bake at 325 F for 12 to 15 minutes. Cool and coat with vanilla-scented powdered sugar.
How do I make vanilla-scented powdered sugar?
Bury a split vanilla bean in 1 pound of powdered sugar several weeks before baking. The sugar will absorb the bean's aroma. If you need a quick option, stir a few drops of vanilla extract into powdered sugar then spread to dry briefly to reduce clumping.
Why did my filling ooze during baking and how do I prevent it?
Oozing happens if the filling is too wet or you used too much. Use 1/2 to 1 teaspoon per wedge, ensure the meringue reaches stiff peaks, and chill shaped kipfli briefly before baking to help them hold shape.
Can I substitute fresh compressed yeast with active dry yeast?
Yes. Use about one-third the weight in active dry yeast. For 1 ounce (28 g) fresh yeast, use roughly 9 g active dry, about 1 1/4 to 1 1/2 standard 7 g packets. Adjust proofing time if needed.
How should I store or freeze kipfli?
Store cooled kipfli in an airtight tin at room temperature for up to a week. For longer storage, freeze baked kipfli in a single layer in freezer-safe containers for up to 2 to 3 months. You can also freeze shaped unbaked kipfli on parchment, then transfer to bags; bake from frozen, adding a few minutes as needed.
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