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–+ serving
Burgenlaender Kipferl Rezept 3

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.
    Burgenländer Kipferl

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.
    Burgenländer Kipferl

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.
    Burgenländer Kipferl

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.
    Burgenländer Kipferl
  • Place the crescent rolls on a baking sheet lined with parchment paper, leaving some space between them.
    Burgenländer Kipferl

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.
    Burgenländer Kipferl

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

Have you tried the recipe yet?

I'd be thrilled if you tagged me (@sonntagsistkaffeezeit) or used the hashtag ##sonntagsistkaffeezeit when you share your results! Please also let me know in the comments how you liked it; I'm eager to hear your feedback. Thank you so much!