Kipfuls

Kipfuls
Kipfuls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dough

  • 9

    cups flour (or less)

  • 1

    lb butter (Plugra butter is more expensive but makes better-tasting pastries.

  • 3

    eggs

  • 5

    egg yolks - reserve whites for nut filling

  • 1

    pt sour cream

  • 3

    yeast cakes

  • 1/2

    cup warm milk

  • Nut filling

  • 1/2

    lb walnuts

  • sugar to taste about 1/2 cup

  • 1/4

    cup warm milk

  • Beaten egg whites

  • 1

    tsp vanilla

Directions

Cut butter into flour. In another bowl beat three whole eggs plus 5 yolks. Add sour cream to eggs and mix well. Add four and butter mixture to egg and sour cream mixture. Dissolve yeast cakes in warm milk (yeast cakes work better than dry yeast pkg) Add to other mixture and knead well. Put in a bowl, cover and refrigerate at least one hour. Nut Filling Grind walnuts, add sugar to taste (about 1/2 cup). Add warm milk, add beaten egg whites and vanilla Poppyseed filling Same as nut but use poppyseeds instead of nuts Apricot filling Can be purchased or to make your own cook 1 pack of dried California apricots in about 1/2" water. Add 2 tbsp. sugar and 1 tbsp. minute tapioca. Cook until soft, cool, puree in blender. Lekvar (prune) filling Can be purchased or to make your own, same as apricot but substitute dried prunes Roll dough in granulated sugar. Cut into squares and spread approximately one teaspoon of filling. Roll and put on a cookie sheet. Bake at 350 on lower rack of oven for 10 minutes, then switch to the upper rack for another 10 minutes or until golden brown. Remove from cookie sheet immediately and cool upside down on clean linen towel. Should be refrigerated or frozen if not using immediately

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