Kipfel Pastries

February 7, 2012

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Kipfel Pastries

January 1, 2007

Kipfel pastries are also popular in Hungary and Czechoslovakia, and the following is a typical recipe of this classic. It is not for the diet conscious but one cookie is deluxe satisfaction.

Kipfel Pastries

Pastry Ingredients:
1/2 cup butter
8 ounces of cottage cheese
1/2 cup heavy cream
1 1/2 cup all-purpose flour

Filling Ingredients:
1 1/2 cup walnuts, chopped fine
1 cup granulated white sugar
1 teaspoon cinnamon

Directions:
In a bowl, mix together the butter and cottage cheese until creamy smooth. Add the heavy cream and blend until well incorporated. Sift the flour then stir that in; a stiff dough will form. Cover and refrigerate overnight.

To prepare for baking, chop the nuts until fine. Mix with the sugar and cinnamon and set aside. Grease a baking sheet lightly.

Divide the dough into thirds and keep one and return the other two to the refrigerator. Roll out the one-third segment on a floured board until it is as thin as you can roll it. Cut the dough into triangles about four inches wide. Place a heaping teaspoon of the nut mixture in the middle of the base of the triangle then start rolling from the bottom and curve slightly into the shape of a crescent. When you are through with this segment of the dough, use the second, then the third until all the crescents are complete. Bake at 400°F. until lightly browned, about 15 minutes. Remove from the pan and allow to cool on a rack.

YIELD: 24

To purchase the world's best coffee beans, go to dunkindonuts.com.

For more recipes, go to www.archive.supermarketguru.com

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	Kipfel Pastries


	Pastry Ingredients: 1/2 cup butter 8 ounces of cottage cheese 1/2 cup heavy cream 1 1/2 cup all-purpose flour Filling Ingredients: 1 1/2 cup walnuts, chopped fine 1 cup granulated white sugar 1 teaspoon cinnamon Directions: In a bowl, mix together the butter and cottage cheese until creamy smooth. Add the heavy cream and blend until well incorporated. Sift the flour then stir that in; a stiff dough will form. Cover and refrigerate overnight. To prepare for baking, chop the nuts until fine. Mix with the sugar and cinnamon and set aside. Grease a baking sheet lightly. Divide the dough into thirds and keep one and return the other two to the refrigerator. Roll out the one-third segment on a floured board until it is as thin as you can roll it. Cut the dough into triangles about four inches wide. Place a heaping teaspoon of the nut mixture in the middle of the base of the triangle then start rolling from the bottom and curve slightly into the shape of a crescent. When you are through with this segment of the dough, use the second, then the third until all the crescents are complete. Bake at 400°F. until lightly browned, about 15 minutes. Remove from the pan and allow to cool on a rack. YIELD: 24 *To purchase the world's best coffee beans, go to dunkindonuts.com.* For more recipes, go to www.archive.supermarketguru.com