409.eggless Hungarian kipfels
It is stated in the Oxford food and nutrition dictionary that kipfel, kipferl (plural kipfels) were invented by bakers in Vienna to celebrate the lifting of the siege of Vienna in 1683. They were made in the shape of a crescent. Kipfels (kip-fuhls) are rich buttery yeast pastries filled with lekvar and topped with sugar and nuts. Lekvar is usually made from prunes, peaches or apricots. Its like thick fruit jam or butter..It is claimed that Kipfel is the ancestor of the croissant. Kipfel is the German term for crescent. After that many versions of the kipfels spread around to different parts of Europe.The variations depended on what filling was used or what topping was used. From the little research available on the internet, I have come to the conclusion that kipfels are made from loads of eggs, lard, butter and yeast. The process of making kipfels is longer. Kiffles are cookie like dessert pastries, made using cream cheese, butter, and quicker to make. Kipfels and kiffles are usually made during celebrations like weddings, Christmas and family gatherings. However, I am glad that Gayathri the initiator of the baking eggless group introduced us to this unusual recipe.
I made the kipfels but found the dough too buttery and rich. The overall result was good, I would definitely make them again but omit the sour cream and perhaps use less butter. Because the dough was too buttery, they came out pretty soft after 25 minutes. I had to lower the temperature and leave them for 10 minutes longer to make them more crunchy like a shortcrust pastry. As you may notice in one of the pictures, the broken kipfel does appear as though it is raw from the inside.
To quicken the cooking process of the lekvar, I soaked the apricots overnight in water. Next day it was cooked in under 20 minutes. I also added less sugar as the dried apricots were sweet.
EGGLESS HUNGARIAN KIPFELS
Makes about 16 to 20
Original recipe source: June Meyer
2½ cups plain flour (all purpose flour)
2¼ tsp instant dry active yeast
½ cup sour cream
¾ cup butter (use less)
1 tsp vanilla extract
¼ cup sugar
½ tsp salt
1 tsp lemon zest
Extra flour for kneading and rolling
15 to 20 apricots
enough water to cover the apricots
3 tbsp sugar
¼ cup coarse almond powder
3 tbsp sugar
Preparation of Lekvar or the filling:
- Soak the apricots in enough water overnight.
- Next day cut the apricots and remove the seeds.
- Put the water and apricots in a pan over low heat.
- Simmer the mixture and stir frequently.
- Make sure the mixture does not stick to the bottom of the pan. If necessary add more water.
- The fruit should become soft and the consistency of the mixture like jam.
- Add sugar and mix. Cook further for 2 to 3 minutes.
- Cool the mixture.
- Mix the coarsely ground almonds and sugar.
- Cut up the butter into small cubes.
- Mix the sugar,salt and yeast into the flour.
- Add the butter and using your fingers, rub in the fat till the flour appears like breadcrumbs.
- Add the lemon zest, vanilla extract and the sour cream and form a dough.
- Dust a work top or large beard with flour and knead the dough till it becomes soft and silky.
- Place the dough into a bowl. Cover it and place it in a warm place till it rises.
- Divide the dough into 2 parts.
- Using flour, roll one part into a circle which is about ⅛ inch thick. Cut the cirlce into 8 to 10 wedges.
- Place about a teaspoon of the filling at the base of the triangle. Roll it up.
- Roll the pastry in the topping mixture and place it on a greased baking tray. Repeat step 9 with the remaining wedges.
- Repeat steps 8 to 10 using the remaining dough.
- Let the pastry rise again for 30 to 45 minutes.
- Preheat the oven to 180°C.
- Bake at 180°C for 20 to 25 minutes.
- Cool the pastries on a wire rack.
- Use less butter than stated above. Look out for the updated version soon.
- Can use ready made jam for filling.
- Use any nuts of your preference for topping.
- I would probably omit using sour cream as the pastry was just too rich.