Bake delicious Kipferl: Schokokipferl and Pistachienkipferl
Kipferl bake: It's that easy
As Kipferl actually all elongated, bent pastries with either sweet Shortcrust pastry or Briocheteig called. The vanilla kipferl, which we all love for Christmas, is one of them. While these are baked only seasonally, you can actually enjoy other kipferl all year round.
Not just for Christmas: bake kipferl
Because the popular Christmas cookies are very versatile in terms of taste. You can, for example, spice the croissants with hazelnuts, season with cinnamon or give them a very special flavor with rum raisins. Or? as in our example - make delicious chocolate and pistachio kipferl out of it. Back blogger Nadine Hollmann reveals how it works. The result is a delicious little biscuit that can be served on many occasions. You will also find recipes for:
- Chocolate and orange crescents
- Tea anise Kipferl
- Chocolate croissants
- Vanilla crescents
The Kipferl probably owe their typical shape to a Baden master baker. Rumors are heard over and over again that they are modeled after the Turkish crescent, but there is no real evidence. Where the cookies have their form, but also does not really matter. The fact is that the croissants are delicious to eat.
Kipferl shape and bake
Classically, you shape the bows for the Kipferl by hand. The principle is the same for all varieties: make dough, roll it into a thick roll, cut the roll into slices and then put it into the characteristic shape by hand. It's best to roll them for them the way you used to roll clay, between your hands until they're long and narrow. Then put on the sheet in the bow shape. This may not always look perfect, but it does reveal that the croissants were shaped by hand with love.
Alternatively, you can roll out the dough thick, cut the Kipferl in small squares from the dough and weigh exactly to get uniformly large pastry. Incidentally, professionals do it this way: they roll the dough into ridges with a thickness of about 2.5 centimeters. These are then cut into 12-gram long, narrow pieces. Now easily roll on the ends and place them on the baking sheet. The advantage: You save the rolling of the individual biscuits and can not do much wrong when forming the cookies.
Incidentally, there are baking trays with punched molds and cookie cutters in croissant-shaped for vanilla kipper and Co., but we love the imperfect little kipferl that we have shaped with our own hands.
