| | Hungarian Sour Cream Kipfel Dough:
2 cups of sifted all purpose flour
2 sticks( 1 cup) of unsalted butter
1 teaspoon of vanilla
3 tablespoons of sour cream
A pinch of salt
Filling:
1 cup of walnuts
1/2 cup of raisins
1/4 cup of sugar
A pinch of cinnamon
1/2 teaspoon of lemon rind
2 teaspoons of raspberry or strawberry jam | |
Mix the flour, butter, vanilla, sour cream, and salt in a food processor and process until they come together in a ball. Remove, cover and refrigerate a few hours or overnight. Divide the dough into 4 balls. Put the filling ingredients in the processor and pulse or process until they form a paste. Roll each ball of dough out to an 8 x 10 inch rectangle and place one quarter of the filling along a long side. Roll up and then cut in half inch slices. Place open side down on a greased cookie sheet. You may also roll it into a circle, spread with the topping, and cut into 16 spokes, rolling the wide to the narrow end like a rugelach. Bake in a preheated 350ºF. oven for 20 to 25 minutes or until slightly golden. Makes 5 dozen cookies |
