John Myers
Ingredients for 1 servings:
- 500 g flour
- 8 egg yolks
- 250 g butter
- 200 g sour cream
- 8 egg whites
- 330 g sugar
- 330 g hazelnuts, ground
- Flour for rolling out
- powdered sugar
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Kipferl, a delicious little pastry that is not known and is addictive
Using the dough hook on a hand mixer, knead the flour, egg yolks, softened butter, and sour cream (put everything in a bowl; no sugar touches the dough!) into a dough. It will have a uniquely elastic consistency. For the filling, beat the egg whites with sugar until stiff peaks form, then whisk in the nuts. Gradually form walnut-sized balls from the dough (I first make a roll, cut it into pieces, and then roll the balls; not all at once, otherwise they’ll dry out too much). This yields about 60-70 balls. That sounds like a lot, but you can eat a lot of them because you won’t be able to stop eating them. Roll out each ball with flour (you’ll still need quite a bit of flour) until wafer-thin (the rolled-out piece may be quite uneven). Spread some of the filling on top with a regular knife and loosely roll it up by lifting one end of the dough. Place on a baking sheet lined with parchment paper. A rectangular baking sheet will hold about 18 croissants. I always bake them at about 160 degrees Celsius (325 degrees Fahrenheit) for 20 minutes. They should stay nice and light. They’ll rise and fold during baking. After cooling, dust them thickly with powdered sugar. Well-packaged, they’ll keep for up to two weeks.
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