{"id":7587,"slug":"vienna-pastry-for-kipfel","title":"VIENNA PASTRY FOR KIPFEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of pot cheese","one-half pound of butter","two cups of flour sifted four times","a pinch of salt","jelly","one-half pound of walnuts, ground","one-half cup of sugar","a little hot milk","beaten egg"],"ingredients_norm":["pot cheese","butter","flour sifted time","salt","jelly","walnuts ground","sugar","little hot milk","egg"],"steps":["Take one-half pound of pot cheese and one-half pound of butter and two cups of flour sifted four times, add a pinch of salt and work these ingredients into a dough;","make thirty small balls of it and put on a platter on the ice overnight.","In the morning roll each ball separately into two-inch squares.","These squares may be filled with, a teaspoon of jelly put in the centre and the squares folded over like an envelop; or fill them with one-half pound of walnuts, ground; one-half cup of sugar and moisten with a little hot milk.","Roll and twist into shape.","Brush with beaten egg and bake in a moderately hot oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w79:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"eb5de8370a0e8f354af2576a646b50234e16446ab73bd33fcf327f7d971279a4","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/vienna-pastry-for-kipfel"}