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Recently Asked Question:

Dear Harvey, My father’s family was Hungarian and my aunt was a superb baker – probably my grandmother as well but I hardly remember her. My aunt made a delicious pastry somewhat similar to rugelach but different which we called kipfel. It was definitely a yeast dough, it was cut into triangles, a nut and cinammon mixture was put on the dough and they were rolled up like little horns. We all gathered at my aunt’s home for the high holy days and there would be tubs of these pastries, only partially baked, awaiting our heating them in the oven for breakfast. The only recipes I’ve ever found kipfel was with cream cheese but no yeast. Can you help? Ethel

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