Filled Walnut Kipfel

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • cups (¾ lb.) fresh butter
  • 4 cup (1 lb.) flour
  • 1 cake yeast
  • 1 teaspoon vanilla
  • ½ cup cream or milk
  • 5 eggs, separated
  • ½ cup sugar


Add to the beaten yolks, the sugar, vanilla and one-half of the cream. Dissolve the yeast with the rest of the cream (lukewarm). Add a little flour, let stand to raise. Rub the butter into the flour, combine the three mixtures, add more flour if necessary. Roll the dough quite thin, cut into small squares, place a small portion of filling, below, in each square. Roll, beginning at one corner, and form into crescent shape; place in pan and frost with the beaten whites of the 5 eggs. Let rise two or more hours, bake thirty minutes in a moderate oven.