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Kipfels, Filled (D)
Source: Newsletter from the Austrian-Hungarian Burgenland Family
Serves: About 20

1/2 pound butter or 1/4 pound butter and 1/4 pound shortening
4 tbsp. sugar
3 eggs, separated
Pinch salt
Rind of 1 lemon
1 cup sour cream
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Confectioners' sugar

1 pound English walnut meats or almonds
2/3 cup sugar, ground fine

Cream the butter, sugar, egg yolks, salt, lemon rind, and sour cream. Then, add the flour, baking powder, and 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" thick). Cut rolled dough into 2-1/2" wide strips.

Fill (see below) center of each strip (lengthways), roll sides together and seal, cut strips into about 3" lengths (or the size you want the pastries 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.

Bake 15 to 20 minutes at 350°F or until golden brown.

For the nut filling, grind the walnuts or almond with sugar. 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.

The traditional way is to dust with powdered sugar before serving. Do not store with powdered sugar as it will take on moisture and pastry will get soggy.

Posted by Rochelle Eissenstat

Nutritional Info Per Serving: N/A