Michelle Ernst writes:
Is there a person I should be writing to besides yourself? I have been to several different dictionaries and I cannot find the word Söllner. What does this word mean? I also would like a recipe for kipfels.
REPLY [edited]: A Söllner is someone with a house but no tillable land. Rather than farming (other than a house garden plot) they would work for someone else or as a craftsman. One of my blacksmith ancestors for instance was listed as a "Söllner living in a rented house."
[Regarding kipfels] Do you like nüssen (nut) or marmaladen (jelly) best? All the same, you just fill them differently. Then there are raised dough kipfels (I could eat one right now!) and non-raised dough - some use sour cream in the dough - some don't. Many variations.
The legend is that these were first made by a Viennese baker following the defeat of the Turks after the first siege of Vienna. They were formed in the shape of a crescent to commemorate the end of the siege. We found it was easier not to form the crescent (tubes break if not done just right) although you can try it. Do not confuse kipfels with vanilla crescents which have no filling, the dough containing crushed almonds. These are easy to form into crescents. Here is our favorite recipe:
- 1/2 lb Butter (can be half shortening)
- 4 Tbsp. Sugar
- 3 Egg Yolks - save whites
- Pinch Salt
- Rind of 1 Lemon
- 1 cup Sour Cream
- 4 cups Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
Knead well and chill 20 minutes or longer. Make 4 balls and roll out in half confectioners' sugar and half flour (about 1/8 inch thick). Cut rolled dough into 2.5 inch wide strips. Fill center of each strip (lengthways), roll sides together and seal, cut strips into about 3 inch lengths (size you want kipfels to be). Place on cookie sheet with sealed side down (ends can be open if filling is not too moist, or pinched shut). A nice touch is to brush with beaten egg white and sprinkle lightly with sugar before baking. Traditional way is to dust with powdwered sugar before serving. (Do not store with powdered sugar-it will take on moisture and pastry will get soggy). Bake 15 minutes at 350°F or until golden brown.
Nut filling:1 lb. (more or less) English walnut meats (or almonds) ground with 2/3 cup sugar (use fine grind). Add enough warm milk to make moist and hold together. Spoon and form filling into center of dough strips using just enough to fill and allow bringing sides together into a tube. Some variations include adding rum or honey to the nut mixture instead of milk.
Marmaladee filling:Use same dough as above but cut into 2.5 inch squares. Put 1/2 tsp stiff jam (apricot is nice) in center of each square. Pinch 2 opposite corners together, sealing with beaten egg white. Bake in 325 degree oven. If jam is too thin, it will run out into sheet and may burn. To thicken, cook jam over a double boiler or make a stiff filling using sugar and cooked dried apricots. You can also fill with "Lekvar" (prune butter). Sprinkle with powdered sugar before serving.
Store in covered tin to keep from drying out. Should be soft inside, firm outside.