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
$27.49 Bottle, 4 fluid oz

Vanilla Kipfl Recipe

Ingredients
  • 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

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.

Yield: 80
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