Rating: 4.17 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

These are our favorite cookies. We received this recipe while in England and they are delicious!

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together flour, eggs, cream cheese and butter. Mix until well blended and refrigerate until firm.

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  • To make Filling: Grind walnuts very fine or put finely chopped nuts between pieces of wax paper and roll with rolling pin to mash them. Put mashed nuts in a saucepan with evaporated milk, sugar and vanilla. Boil until mixture becomes thick. Simmer on low heat.

  • Roll out small pieces of dough in confectioner's sugar. Put a small amount of filling on each piece and roll up; shape each into crescent shape. Bake at 350 degrees F (180 degrees C) on greased cookie sheets for about 20 minutes.

Nutrition Facts

400 calories; protein 8g; carbohydrates 36.2g; fat 25.7g; cholesterol 78.1mg; sodium 144.7mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
12/22/2003
This was a little bit more labor intensive but most definitely worth the time. I rolled the dough thinly and cut it into triagle shapes (about 2"x2"x2") and spread the filling onto the triagles and then rolled them up like a crescent roll. They were very pretty and very tasty. I made them for Christmas this year and everybody loved them. Highly reccommended. Read More
(26)

Most helpful critical review

Rating: 2 stars
11/20/2007
The walnut filling was really good once it was baked but the dough was too thin. All the cookies flattened and spread out over the cookie sheets into a giant mess of a cookie to scrape off onto a cooling rack to try to salvage. Read More
(2)
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/22/2003
This was a little bit more labor intensive but most definitely worth the time. I rolled the dough thinly and cut it into triagle shapes (about 2"x2"x2") and spread the filling onto the triagles and then rolled them up like a crescent roll. They were very pretty and very tasty. I made them for Christmas this year and everybody loved them. Highly reccommended. Read More
(26)
Rating: 4 stars
12/24/2004
5 stars for taste 2 for instructions. The instructions from the "Waser Kipfels" recipie work for this one though... for example cooking the walnut/milk mix on medium heat while stirring constantly. I still didn't end up with dough rolled to the right thickness (ended up with a fair bit of filling left over) but I think with some experimenting this is a good recipie. Instead of cresents I put the filling in the middle of dough squares then folded up opposite corners into the middle and pressed all the seams to seal - looks pretty and is easy to do without having filling get into the seams. Read More
(20)
Rating: 4 stars
12/17/2010
These are my favorite cookies! When making them I roll the dough out into a circle and cut it like a pizza! I usually get 6 or 8 triangles of dough with each circle. Read More
(16)
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Rating: 5 stars
09/27/2007
Just like my grandmothers!!She taught me how to make these when I was a child and the recipe never got written down but this is it. The only thing I changed was adding a pinch of salt to the dough and a little B.P. I remember her doing that. I used a cooked nut filling and dusted them with powdered sugar when they cooled a bit. My father said it tasted like childhood. Thank you so much for posting this recipe. We're from the Hungarian/Ukrainian border and the old fashioned cake and cookie recipes are so hard to come by. Read More
(13)
Rating: 5 stars
12/18/2003
The very best cookie I've looked for this recipe for years!! They used to sell them at a bakery when I was growing up in Wisconsin. All the other recipes I've tried had a raw filling. this is the real thing Thank You Sally!! Read More
(12)
Rating: 5 stars
12/26/2003
Very good cookie. Instructions for rolling and shaping were a bit vague so my wife and myself ended up making all different shapes and sizes from nice crescent shaped to rectangular anywhere from 1x1 to 1-1/2x2 with thicknesses from paper thin to about 1/8" thick on the dough. If I had read the shaping instructions from Esther's Waser Kipfels (also on this site) we would have had a much better idea on dough thickness and size. But even with the non-understanding these turned out very good. Specially for only a second time cookie baker. Will make again. Thank you. Read More
(8)
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Rating: 5 stars
04/09/2004
This is an incredible recipe. My only concern is that the recipe didn t specify how thick to roll the dough. The dough ended up rolling out to about 1/16 of an inch with two to three passes of the rolling pin and didn t roll up to anything resembling a crescent. The recipe made about 40 cookies instead of 18 but they were gone within a half hour. Read More
(6)
Rating: 5 stars
12/22/2007
These are SO good but difficult to make. I've made two batches. As I made the first batch I told myself I would never make these again (they are difficult and take lots of time and patience) Then I tasted them and knew I'd make them again! Rolling these takes some technique. I found that working with 1/4 of the dough at a time worked best. I cut the dough into 2-1/2 x 3" rectangles spread the filling on the long side rolled and shaped. This worked okay. I tried the "purse" technique that someone suggested and they just fell apart in the oven. I ate the ugly ones and sprinkled the rest with powdered sugar to cover the flaws. Also I ended up having extra filling both times. I used the extra filling to make what I have coined as "Kipfel Bread" -- it's really really good and I'll be posting it. Read More
(5)
Rating: 4 stars
12/23/2004
Little unsure why this is called a cookie I'd call it a pastry myself. Regardless the taste is to die for but I'm still having serious trouble working out how to roll them up so they make a crescent. Details on what the finished texture and look of the Kipfels should be would be handy. The filling is very yummy straight out of the saucepan. Read More
(5)
Rating: 2 stars
11/20/2007
The walnut filling was really good once it was baked but the dough was too thin. All the cookies flattened and spread out over the cookie sheets into a giant mess of a cookie to scrape off onto a cooling rack to try to salvage. Read More
(2)