This is my mom's recipe. It is for a Hungarian Cream Cheese Pastry/Cookie.
Betty Greene's Hungarian Cream Cheese Kipfel
Ingredients:
1 cup sweet butter
1 cup (1/2 pound) cream cheese
1/2 teaspoon salt (I use scant)
1/2 pound nuts, chopped
4 Tablespoons sugar
grated rind of a lemon (the zest)
dash of cinnamon
Directions:
Combine quickly with hands the butter, cheese, flour and salt. Place in refrigerator overnight. Roll out 1/8-inch thick on floured board. Cut into 2-inch squares. Mix together nuts, sugar, lemon rind and cinnamon. Place small amount on each square, fold over and seal edges. Bake in a moderate oven, 375 degrees, for 1- to 15 minutes. Sprinke with powdered sugar.
Yields about 80 cookies
Varation: Kipfel may also be filled with jam or stewed fruit.
Betty Greene's Hungarian Cream Cheese Kipfel
Ingredients:
1 cup sweet butter
1 cup (1/2 pound) cream cheese
1/2 teaspoon salt (I use scant)
1/2 pound nuts, chopped
4 Tablespoons sugar
grated rind of a lemon (the zest)
dash of cinnamon
Directions:
Combine quickly with hands the butter, cheese, flour and salt. Place in refrigerator overnight. Roll out 1/8-inch thick on floured board. Cut into 2-inch squares. Mix together nuts, sugar, lemon rind and cinnamon. Place small amount on each square, fold over and seal edges. Bake in a moderate oven, 375 degrees, for 1- to 15 minutes. Sprinke with powdered sugar.
Yields about 80 cookies
Varation: Kipfel may also be filled with jam or stewed fruit.
