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HUNGARIAN KIPFEL

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

This recipe makes a lot of cookies so you may want to freeze some dough for later use.
Yield: 100 Cookies

ROLLING MIXTURE
• 1 cup flour
• 1 cup confectioners' sugar

Combine ingredients.


FILLING
• 1 large egg white
• 1 cup sugar
• 1 cup ground walnuts
• 1 teaspoon vanilla extract

Combine ingredients.


DOUGH
• 4 cups flour
• 4 1/2 teaspoons yeast
• 1 1/2 cups butter, cut into 1 -inch chunks
• 3 large egg yolks, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup sour cream
• Confectioners' sugar for dusting


Directions
1. Preheat oven to 350°F ten minutes before baking. Grease cookie sheets.

2. Combine flour and yeast with butter at medium speed with electric mixer until mixture resembles coarse meal.

3. Mix egg yolks with vanilla and salt and add to dough. Beat in sour cream. Dough should be smooth. Add additional flour if needed.

4. Divide into 10 pieces. Chill 1 hour.

5. Roll each ball into circle 1/8-inch thick on lightly floured surface using Rolling Mixture. Cut into 10 wedges. Work with 1 piece of dough at a time, keeping remainder chilled.

6. Spread 1/2 teaspoon filling on wide end of each triangle and roll up. Place on sheet and bake 25 minutes or until just golden brown.

7. Cool and dust with confectioners' sugar.