Reviewer:

CUTNCOLOR

Cooking Level: Expert

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Reviewed: Dec. 22, 2007

These are SO good but difficult to make. I've made two batches. As I made the first batch, I told myself I would never make these again (they are difficult and take lots of time and patience) Then I tasted them and knew I'd make them again! Rolling these takes some technique. I found that working with 1/4 of the dough at a time worked best. I cut the dough into 2-1/2 x 3" rectangles, spread the filling on the long side, rolled and shaped. This worked okay. I tried the "purse" technique that someone suggested and they just fell apart in the oven. I ate the ugly ones and sprinkled the rest with powdered sugar to cover the flaws. Also, I ended up having extra filling both times. I used the extra filling to make what I have coined as "Kipfel Bread" -- it's really, really good and I'll be posting it.

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Reviewer:

Cynthia P.

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

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Reviewed: Nov. 20, 2007

The walnut filling was really good once it was baked, but the dough was too thin. All the cookies flattened and spread out over the cookie sheets into a giant mess of a cookie to scrape off onto a cooling rack to try to salvage.

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Reviewer:

FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 27, 2007

Just like my grandmothers!!She taught me how to make these when I was a child and the recipe never got written down but this is it. The only thing I changed was adding a pinch of salt to the dough and a little B.P. I remember her doing that. I used a cooked nut filling and dusted them with powdered sugar when they cooled a bit. My father said it tasted like childhood. Thank you so much for posting this recipe. We're from the Hungarian/Ukrainian border and the old fashioned cake and cookie recipes are so hard to come by.

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Reviewer:

miki

Cooking Level: Professional

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Reviewed: Dec. 24, 2004

5 stars for taste, 2 for instructions. The instructions from the "Waser Kipfels" recipie work for this one though... for example, cooking the walnut/milk mix on medium heat while stirring constantly. I still didn't end up with dough rolled to the right thickness (ended up with a fair bit of filling left over) but I think with some experimenting this is a good recipie. Instead of cresents, I put the filling in the middle of dough squares, then folded up opposite corners into the middle, and pressed all the seams to seal - looks pretty and is easy to do without having filling get into the seams.

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Reviewer:

CASSIADAWN