Nut Cresecents (Kipfel)
Karolyn Wilhelmsen
ingredients
- Dough:
- 2/3 cup water
- 1 pckg. yeast
- 1/4 cup non-fat dry milk
- 1/4 tsp. salt
- 1 stick butter
- 3 Tbsp. sugar
- 3 egg yolks
- 3 cups flour, approximately
- Filling:
- 1 cup coarsely ground walnuts, filberts, or almonds
- 1 cup brown sugar
- 2 Tbsp. lemon juice
- Glaze:
- 2 egg whites
- 1/4 cup milk
directions
- 1
Line cookie sheets with wax paper or parchment paper.
- 2
Make yeast dough in food processor, first mixing all dry ingredients and adding butter, eggs, and water while the blade is spinning. Place dough in an oiled bowl and turn around to cover with oil on all sides. Cover with towel and let rise until doubled, 1 hour or so. In the meantime, mix the filling and set aside.
- 3
Roll dough out to a 16x20 inch rectangle, 1/8 inch think. Cut four strips of dough 4 inches wide. Mark these into 4 inch triangles and cut. May refrigerate if needed.
- 4
Place a tsp. of filling on the wide end of the triangle. Roll up dough from the broad base to the point. End with the point under the roll. Cover with wax paper and let rise till the crescents or slightly puffed. Brush the pieces with the egg/milk wash and place pan on the middle shelf of oven. Bake at 350 degrees for 25 minutes.
Source: Omi
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