Westphalien Kipferdln

"These are simply superb nut filled crescents. Do NOT substitute regular flour for the cake flour or you will not obtain the melt-in-your mouth pastry this recipe produces."
 
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Ready In:
1hr 12mins
Ingredients:
14
Yields:
3 dozen crescents
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ingredients

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directions

  • The dough:.
  • Place yeast in milk to dissolve.
  • Place flour and salt on board or in bowl and work in the butter.
  • Add sugar, egg yolks and milk-yeast mixture, working the whole quickly into a firm dough. Add grated lemon rind and work it into the dough.
  • Roll out 1/4" thick and cut into 2" squares.
  • Cover dough and prepare filling.
  • The filling:.
  • Mix nuts with egg yolks and vanilla and set aside.
  • Boil sugar and water carefully till it spins a thread between your thumb and forefinger when tested. Remove from heat.
  • Pour it over nut mixture and stir hard with a fork.
  • Mixture will resemble a very dry paste. That's okay.
  • Place 1/2 teaspoon nut mixture on each dough square, roll up and turn ends to form crescent shape.
  • Place on greased cookie sheets and bake at 350 degrees F. until golden and done. Check after 12 minutes.
  • Dust liberally with powdered sugar while still hot.
  • Note: Don't be tempted to load more filling than specified onto these crescents or they'll have a tendency to explode because the filling expands during baking.

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