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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These are SO good but difficult to make. I've made two batches. As I made the first batch, I...