The kipfel could be considered the forefather of the croissant. But those with a sweet tooth will pass on the rolls and opt for these old-fashioned Kipfel Crescent Cookies. In addition to the basic Kipfel Crescent Cookie recipe, we offer three tasty adaptations: Apricot Kipfels, Jam Half-Moons and Cherry Cream Kipfels.
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- In a large bowl, blend the flour and butter. In another bowl, blend the cream cheese, vanilla, salt and baking powder. Add the cream cheese mixture to the butter-flour mixture. Divide the dough in half, wrap in waxed paper, and refrigerate for 1 hour or overnight.
- Preheat the oven to 350°F. Working with one half at a time, divide the dough into five pieces. On a lightly floured surface, roll each piece into a 6-inch circle. Cut into 6 wedges. Drop about ½ teaspoon of the prune butter at the wide end and roll up, starting at the wide end.
- Place on an ungreased baking sheet and curve the ends of the cookie in to form a crescent. Brush with the egg wash. Bake for 16 to 17 minutes, until just golden. Transfer to wire racks to cool. Dust with confectioners’ sugar.
Omit the prune butter and use an apricot puree instead. To make the puree: In a saucepan, combine 4 ounces chopped dried apricots, ⅓ cup orange juice, ½ cup water and 2 tablespoons brown sugar. Simmer, stirring, until the apricots are soft, about 10 minutes. Puree in a food processor.
Roll out the dough and cut into 2-inch rounds. Use raspberry jam instead of prune butter. Put ½ teaspoon jam in the center of the round, fold over. Crimp all the way around with the tines of a fork to seal.
Cherry cream kipfels
Omit the prune butter and make a filling of ¾ cup cream cheese, ¼ cup confectioners’ sugar and ¼ cup finely chopped dried cherries.