Vanilla Kipfl

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.

Yield: 80

Featured Ingredients

This vanilla extract is also known as a bakers twofold vanilla, which means you need only use half of what the recipes calls for, which... Size Options
$25.95 Bottle, 4 fluid oz

Vanilla Kipfl Recipe

  • 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)
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Preparation Instructions

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.

With egg whites at room temperature, beat until soft peak stage. Add sugar gradually, followed by vanilla beating until stiff. Gently fold in walnuts.

Yield: 80

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