Hungarian Kipfels Recipe
Are you looking for best of the best Hungarian Kipfels recipe? This Hungarian Kipfels, when served as a Dessert will always bring cheer to your table. The European Hungarian Kipfels is a delight to serve and enjoy. I am certain both of us will be in agreement that this Hungarian Kipfels is truly delectable.
Ingredients
1 cup sifted all-purpose flour
Pinch of salt
1/4 pound sweet butter
2 egg yolks (from medium-size eggs), beaten slightly
2 tablespoons white rum
2 egg whites
Pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla
1 cup (about 3 1/2 ounces) ground hazelnuts (measured after grinding)
Confectioners' sugar
Directions
Combine the flour and salt in a mixing bowl.
Cut the butter from the stick in small pieces, dropping them into the flour mixture.
Work with your fingertips or a pastry blender until the consistency of cornmeal.
Add the beaten egg yolks and rum; mix lightly but well to form a smooth dough (it should feel like pie dough).
Form the dough into 36 small balls.
Place on a plate, cover, and refrigerate 3 to 4 hours, or overnight.
When ready to bake the kipfels, beat the egg whites with the salt until foamy.
Gradually add the sugar and continue beating until the mixture is very thick.
Add the vanilla.
Fold in the ground nuts; set aside.
Remove 6 balls at a time from the refrigerator.
Roll into thin rounds (about 2 1/2 inches in diameter) between sheets of waxed paper.
Put a teaspoon of the filling in the centers of the pastries.
Fold one side over, then the other to enclose the filling.
Press the ends lightly to seal.
Place the filled pastries on an ungreased cookie sheet, spacing them an inch apart.
Bake in a 350° oven for 15 minutes, or until lightly browned.
Remove from the cookie sheets while warm.
When cool, dust with confectioners' sugar.
Cut the butter from the stick in small pieces, dropping them into the flour mixture.
Work with your fingertips or a pastry blender until the consistency of cornmeal.
Add the beaten egg yolks and rum; mix lightly but well to form a smooth dough (it should feel like pie dough).
Form the dough into 36 small balls.
Place on a plate, cover, and refrigerate 3 to 4 hours, or overnight.
When ready to bake the kipfels, beat the egg whites with the salt until foamy.
Gradually add the sugar and continue beating until the mixture is very thick.
Add the vanilla.
Fold in the ground nuts; set aside.
Remove 6 balls at a time from the refrigerator.
Roll into thin rounds (about 2 1/2 inches in diameter) between sheets of waxed paper.
Put a teaspoon of the filling in the centers of the pastries.
Fold one side over, then the other to enclose the filling.
Press the ends lightly to seal.
Place the filled pastries on an ungreased cookie sheet, spacing them an inch apart.
Bake in a 350° oven for 15 minutes, or until lightly browned.
Remove from the cookie sheets while warm.
When cool, dust with confectioners' sugar.
