5 cups flour
1 lb. butter
8 egg yolks
Small heavy cream
Rind of 1 lemon
2 cakes of yeast, crumbled
Powdered sugar

Mix flour, butter, egg yolks, heavy cream, lemon rind and crumbled yeast cakes together and knead dough until smooth. Form dough into small balls, a little smaller than a walnut. Place in single layer on platter or cookie tin and refrigerate over night.

Roll out each ball in powdered sugar, fill with walnut, apricot, * lekvár or poppy seed filling and roll into a cylinder. Place on greased cookie tin and bake at 350 degrees for about 15 minutes or until slightly browned. Cool before placing into plastic container. Kipfels freeze well.

  • Lekvár is a very thick puree of pure fruit.


2 egg whites
1 cup sugar
1 lb. chopped walnuts
1 stick margarine, melted
Beat egg whites. Add sugar, chopped walnuts, melted margarine. Mix well.

Roll walnut kipfels with crease on bottom and fork ends.
Roll apricot kipfels with crease on top and fork ends.
Roll poppy seed kipfels with crease on bottom – do not fork ends.
Roll lekvár kipfels with crease on top – do not fork ends.

Chocolate Crackers…
2 sleves -of saltine crackers
1/2 cup brown sugar
2 sticks of butter
Chocolate chips
pecan pieces
Take a cookie sheet, line with foil, spray with butter flavored non-stick spray. Set aside.
Preheat oven to 350 degrees. Lay one sleve of crackers out flat on cookie sheet.
Mix together 1/2 cup of brown sugar and 2sticks of butter, in a microwave container.
Microwave about 1 minute. Stir mixture and pour 1/2 of this mixture over crackers on cookie sheet, bake at 350 degrees in preheated oven for 5 minutes–don’t let them go any longer than 5minutes or they will ruin.
( Only use half of the butter an sugar mixture, the other half will go on the next sleve of crackers.) Take cookie sheet out of oven and pour about half a bag of chocolate chips and pecan pieces across hot crackers and spread with a fork. Cool and refridgerate until
hard…When cool break apart like toffe pieces-Very Good.