Sour Cream Kipfel

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 cups (1 lb.) flour
  • 1 cup (½ lb.) sweet butter
  • ¾ cup sour cream
  • teaspoon cinnamon
  • 2 eggs (raw)
  • ¼ lb. almonds, (chopped)
  • 2 tablespoons sugar


Mix flour, butter, sour cream and 2 raw yolks together and put in ice box over night. Then roll it out and fold it at least four times, then roll it out as thin as pie crust, cut into 2 inch squares. Put a teaspoon of jam on each, fold over the corners, press edges together, spread top with the beaten white of the 2 eggs, sprinkle with sugar, cinnamon and chopped almonds.