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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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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.
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