These Burgenland crescent rolls are a must-have every year during Advent; delicate on the outside, nutty and wonderfully aromatic on the inside.

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Burgenland crescent rolls are pure childhood nostalgia for me. Buttery soft, slightly crispy, and with that delicate hint of vanilla – exactly what makes a kitchen instantly cozy. They're quick to mix together, perfect for giving as gifts, and usually gone before they've even cooled down properly. And every tray reminds me why I bake them year after year.

This is what you can expect in this recipe

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Why you absolutely must try these Burgenland crescent rolls

Because they are simply and brilliantly combined: delicate dough, sweet walnut filling, and that slightly crispy bite that makes you want another one immediately. They're quick to make, require no fancy ingredients, and yet taste like a little holiday treat. Perfect with coffee, as a gift, or when you simply need some comfort food. And let's be honest: there's rarely even one of these crescent rolls left over.

Ingredients for the delicate vanilla spice of Burgenland crescent rolls

For these Burgenland crescent rolls, you only need a few simple basic ingredients that together create a wonderfully soft, slightly buttery dough. Flour, yeast, butter, egg yolks, a little milk, and a touch of sugar form the base. The filling, made of light and airy egg whites, sugar, and coarsely ground nuts, provides the typical flavor: sweet, nutty, and yet wonderfully light. It's precisely this combination that makes Burgenland crescent rolls so special.

Here's how to make Burgenland crescent rolls: step by step

1. Prepare the dough: Mix flour and dry yeast. Add butter, egg yolks, and milk, and knead everything into a smooth dough. Cover and let rest in a cool place for 30–45 minutes.
2. Prepare the filling: Whisk egg whites with sugar, then fold in walnuts. The mixture should remain spreadable, not stiffly beaten.
3. Roll out and shape the dough: Roll out the dough thinly in portions. Cut out circles or small rectangles, spread with the filling. Fold over and shape into crescent rolls.
4. Bake: Place the crescent rolls on a baking sheet lined with parchment paper and bake at 180°C (350°F) using conventional oven settings (top and bottom heat) for 12–15 minutes. They will remain pale and only develop a light color at the edges.
5. Cooling & vanilla spice: Carefully remove the crescent rolls from the baking sheet and let them cool. Sprinkle with vanilla sugar or powdered sugar, if desired.
6. Tip: The dough is delicate, so handle it gently when shaping. After baking, the crescent rolls develop their full nutty aroma.

4 baking tips for even Burgenland crescent rolls

1. Process dough cold: Cold butter prevents the dough from spreading during baking. It's best to process it shortly after kneading or after chilling.
2. Form even portions: Divide the dough into equal pieces so that all the crescent rolls are the same size and bake evenly. A small measuring tape or a scale can help.
3. Leave space on the sheet metal: Leave enough space between them Kipferln, They open easily, otherwise they stick together.
4. Note the light baking color: Burgenland crescent rolls should only be lightly browned. It's better to bake them a few minutes less than too long, then they will remain tender and crumbly.

Tips & Variations 

• Replacing some of the almonds with hazelnuts will give a more roasted flavor.
• Grate some tonka bean into the dough if you like it aromatic.
• For "extra fine": Sift the icing sugar twice, then it will adhere particularly evenly.

Storage & Shelf Life of Burgenland Kipferl

In a well-sealed tin, Burgenland crescent rolls will easily stay fresh for 2-3 weeks. After a few days, they become even more flavorful as the dough and filling allow the flavors to meld. If you're baking a larger batch, it's best to store them separately so the powdered sugar stays fine and doesn't clump together.

Burgenland Kipferl

These Burgenland crescent rolls are a must-have every year during Advent; delicate on the outside, nutty and wonderfully aromatic on the inside.

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Portions: 40 Piece

Baking utensils:

• 1 x glass
• 1 x baking paper
• 1 x rolling pin

For the dough:

• 400 g Flour Type 405
• 1 parcel dry yeast
• 1 TL Icing sugar
• 1 prize Salt
• 3 EL Milk warm
• 250 g butter cold, in pieces
• 3 Piece egg yolk

For the filling:

• 3 Piece egg white
• 150 g Icing sugar
• 150 g ground walnuts

Preparation:

Prepare the dough

• Mix flour, dry yeast, powdered sugar and salt in a mixing bowl.

  Cut the cold butter into small pieces and add it along with the egg yolks and the warm milk.

  Quickly knead everything together to form a smooth dough. Cover the dough and refrigerate for 30 to 45 minutes.

Prepare the walnut filling

• Mix the egg white with the icing sugar to form a creamy, spreadable mixture, but do not beat until stiff.

  Prepare the ground walnuts.

roll out the dough

• Divide the chilled dough into several portions.

  Roll out one portion on a lightly floured work surface into a rectangle approximately 2 mm thick.
  

Distribute filling

• Spread the egg white and sugar mixture evenly onto the rolled-out dough.

  Leave some space at the edges.

  Then sprinkle the ground walnuts evenly over the top.
  

Roll out the dough

• Carefully roll the filled dough into an even roll from the long side. Make sure that the filling stays inside the dough as much as possible.
  

Cut out crescent shapes

• Use a round cutter to cut small crescent-shaped cookies from the roll of dough.

  Always position the cutter slightly offset so that the typical crescent shape is created.
  
• Place the crescent rolls on a baking sheet lined with parchment paper, leaving some space between them.
  

Baking Burgenland crescent rolls

• Preheat the oven to 180 °C (top/bottom heat).

  Bake the crescent rolls on the middle rack for about 12 to 15 minutes, until they are lightly golden brown.
  

Let it cool down

• Let the Burgenland crescent rolls rest on the baking sheet for a few minutes after baking.

  Then carefully place them on a wire rack and let them cool completely. They are still somewhat delicate when freshly baked.

Piece 1

Calories: 210 kcal

Carbohydrates: 12 g

Protein: 5g

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Work steps:

4 FAQs about Burgenland Kipferl Recipe

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Did you try baking the Burgenland crescent rolls? I'd love to hear how they turned out. And if you like, feel free to send me a photo on Instagram @sonntagsistkaffeezeit.de; I love seeing your baking results!.