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Full Online Book HomeLearning KitchenCookies - Rolled Cookies Authentic Hungarian Kipfels Or Horsehoes
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Cookies - Rolled Cookies Authentic Hungarian Kipfels Or Horsehoes Post by :chel_858 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2031

Click below to download : Cookies - Rolled Cookies Authentic Hungarian Kipfels Or Horsehoes (Format : PDF)

Cookies - Rolled Cookies Authentic Hungarian Kipfels Or Horsehoes

2 whole eggs and 2 yolks
4 cups flour
1 pound sweet butter, cut up into small slices and softened
2 packages yeast
1 cup sour cream
1/2 cup sugar
1 teaspoon sugar to lukewarm water to dissolve yeast
2 lemons zest grated
Apricot or prune lekvar filling

Put flour in large bowl. Add butter and work like pie crust. (I use my wire pastry blender.) Combine yeast with sour
cream, 1 teaspoon warm water, and 1 teaspoon sugar, then set aside. Add yeast mixture to flour and butter. Add eggs and zest of 2 lemons. Mix with hands until nice and smooth. Chill for 45 minutes or overnight.

Take a small amount of dough (size of a small egg) and roll thin with rolling pin. Put filling on dough and roll it up with fingers, pinching both ends and curving to shape like a crescent. Place apart from one another on a greased baking
pan and bake at 350 degrees °F until a nice golden brown (25 to 30 minutes). Do not let burn. They can be covered
with powdered sugar before serving. Makes a lot.




APRICOT OR PRUNE LEKVAR FILLING

1 pound of dried Apricots or pitted dried Prunes
Water to just cover
1 cup of sugar

Place a pound of dried fruit in a saucepan, just cover with water, and set on the stove to cook. As water evaporates,
add a little more water as needed to prevent the lekvar from burning. Once the fruit is soft, add 1 cup of sugar and
cook until thick. Remove from pot and puree with a food mill or a Cuisinart. The puree should be thick, not runny. (If
it is runny, cook until it is thick.) Cool, then ladle the puree into pint-sized freezer bags. These bags can be frozen until you need them or used right away. By cutting off a small corner, you can squeeze the puree onto the kipfel before it is rolled or folded up. This saves a lot of time and mess.

Lekvar is a very thick puree of pure fruit used in kipfels and cookies. It is extra-thick so that it will not run out of the pastries or cookies.

Do not buy the canned prune and apricot fruit fillings that you will find in the food stores and supermarkets. They are expensive for the amount you will need, and the taste cannot compare with the filling you make yourself.
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1/2 cup honey 1/2 cup dark brown sugar, firmly packed 1/2 cup garnulated sugar 2 large eggs 1 tsp. finely grated orange zest 2 cups (10 to 11 oz.) whole hazelnuts 3/4 tsp. ground ginger 3/4 tsp. nutmeg, grated 1 tsp. cinnamon, ground 1 1/4 tsp. ground coriander 1/2 tsp. baking soda 2 1/2 cups bleached all purpose flour 1/2 cup dried candied fruit, chopped (optional) Combine sugars (granulated & brown) with honey, eggs, and orange zest (plus dried fruit if using) in a mixing bowl that is heatproof and whisk over pan of simmering water until warm. (Not hot just
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To make the filling- stew the apricots and then take the apricots and 1/2 cup of juice from the stewed apricots and add the raisins and dates and put thru a food grinder. When the filling is cool, add 1 cup of finely chopped walnuts and a 1/2 cup of sugar to it. Cookie dough ingredients- 2 cups b.sugar, 1 cup shortening, 4 cups of flour, 1/2 cup of milk, 2 eggs, 1/2 tsp. of bakingsoda, 1/2 tsp. of salt, and 2 tsp. baking powder To make cookie dough- cream sugar, shortening & eggs. Sift flour, salt, baking powder & salt
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