This month's recipe is from ongoing contributor Ed Malesky. An Internet search for pictures of kipfels leaves room for your own interpretation; some look like mini jelly rolls, some like small crescent rolls, some like almond crescent cookies, and some like kolachkys. The appearance isn't important; it's the taste we're ultimately interested in, so use whichever variation you like and enjoy!


KIPFELS
(from Ed Malesky)

Ingredients-dough:
  • 1 lb. butter
  • 6 egg yolks
  • 6 cups flour
  • 2 packages yeast
  • 2 Tbsp. sour cream
  • 4 oz. semi-sweet white wine (e.g. Riesling)
  • 1/2 lemon rind
Ingredients-filling:
  • apricot jam
Ingredients-other:
  • powdered sugar
Preparation-dough (day 1):

Separate the egg yolks into a large mixing bowl and add in the butter. Fold in the flour and yeast, and knead to mix well. Add a little white wine to moisten the dough as needed, but it should not be sticky. Finally, add the sour cream and grate in the lemon rind. Roll into 3-4 balls and refrigerate overnight.

Preparation (day 2):

Dust a table or breadboard with powdered sugar and roll out the dough to a thickness of 1/8" - 3/16". Cut into two-inch squares, fill with apricot jam and roll or fold over. Place the kipfels on a baking sheet and bake for 15 minutes at 350°F.