KIPFEL

Steps:

• One or two days prior to baking, prepare dough. Cut butter into small pieces and mix with cottage cheese. Add flour gradually and mix until homogeneous. Roll out dough on a floured pastry board into a rectangle measuring about 8 x 15 inches. Fold dough into thirds to make rectangle 8 x 5 inches. Turn rectangle 90˚ and roll out again into large rectangle; fold again in thirds. Chill dough in refrigerator overnight. Next day, repeat the above rolling, folding and turning at least two more times (the more times the flakier the resulting cookies). Chill again for at least 4 hours. Prepare cookie fillings. Stew dried apricots with sugar and water on stovetop in small saucepan for about 15-20 until thick. Use as little water as feasible. Chop walnuts into small pieces and mix with honey try not to use too much honey, but enough to allow nuts to stick together well. When ready to bake, cut dough into thirds and roll each one in turn to a thin rectangular layer. Cut into strips about 3 inches wide. From each strip cut triangles of about 3 inches per side. Take each triangle and roll out thinner. Then place 1/4 tsp (or less) apricot or honey-nut filling at base of triangle then roll toward apex. Dip finger into small bowl of water and moisten apex slightly to help it seal when rolled up. Place cookie on wet baking sheet with apex on bottom of roll and then shape into crescent. Fill sheet with rows of cookies then bake at 375˚ until golden brown in color, about 10(?) minutes. Remove cookies from sheet promptly and place on cooling rack. When cookies have cooled, sprinkle with powdered sugar. If cookies are served next day, you may sprinkle them again before serving.