"These are our favorite cookies. We received this recipe while in England and they are delicious!" — Sally
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3 1/2 cups
2 1/3 cups
1 (12 fluid ounce) can
confectioners' sugar for decoration
This was a little bit more labor intensive, but most definitely worth the time. I rolled the dough thinly and cut it into triagle shapes (about 2"x2"x2") and spread the filling onto the triagles, and then rolled them up like a crescent roll. They were very pretty and very tasty. I made them for Christmas this year and everybody loved them. Highly reccommended.
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.
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.
These are my favorite cookies! When making them, I roll the dough out into a circle, and cut it like a pizza! I usually get 6 or 8 triangles of dough with each circle.
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.
The very best cookie,I've looked for this recipe for years !! They used to sell them at a bakery when I was growing up in Wisconsin. All the other recipes I've tried had a raw filling. this is the real thing, Thank You Sally !!
Very good cookie. Instructions for rolling and shaping were a bit vague so my wife and myself ended up making all different shapes and sizes from nice crescent shaped to rectangular anywhere from 1x1 to 1-1/2x2 with thicknesses from paper thin to about 1/8" thick on the dough. If I had read the shaping instructions from Esther's Waser Kipfels (also on this site) we would have had a much better idea on dough thickness and size. But even with the non-understanding these turned out very good. Specially for only a second time cookie baker. Will make again. Thank you.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 232
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