We continue with recipes reprinted by permission of the Austrian
Donau Club in Connecticut. Our thanks to Dennis Kern, President of the Club, and to Linda
Poglitsch, who provided this recipe! Nusskipfels are a traditional Christmas treat, so this is
the time of year to give them a try!
(from Linda Poglitsch)
| 1/2 oz. yeast | 2 egg yolks |
| 1/4 c. cold water | 1 egg |
| 2 c. flour | 2 Tbsp. sugar |
| 1 c. butter | 1/4 tsp. salt |
Dissolve yeast in 1/4 cup cold water. Mix with flour, butter, egg yolks, egg, sugar, and salt to a dough. Knead until smooth. Let rise on wooden board, covered, until doubled in size. Roll out dough 1/4 inch thick. Cut into 3 inch squares with pastry wheel. Fill each with 2 teaspoons filling, prepared as described below.
| 3 1/2 c. walnuts, grated | 1 Tbsp. rum |
| 1 c. sugar | 1/2 c. milk (hot) |
| /2 tsp. lemon rind, grated | 1 egg white |
Mix walnuts with sugar, lemon rind, rum, and milk; cool slightly. Cool. Roll squares on the bias; form crescents. Place on ungreased baking sheet and let rise 30 minutes more. Brush with egg white and bake in 350°F oven about 25 minutes.