Filled Walnut Kipfel

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • cups (¾ lb.) fresh butter
  • 4 cup (1


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, a