Westphalien Kipferdln

• 4 egg yolks
• 5 cups cake flour
• 34 lb sweet butter
• 2 tablespoons powdered sugar
• 1 pinch salt
• 12 cup lukewarm milk
• 12 ounce yeast
• grated rind from 1 lemon
• 34 cup granulated sugar
• 3 tablespoons water
• 1 cup grated nuts
• 2 egg yolks
• 1 teaspoon vanilla extract
• powdered sugar

1. The dough:.
2. Place yeast in milk to dissolve.
3. Place flour and salt on board or in bowl and work in the butter.
4. Add sugar, egg yolks and milk-yeast mixture, working the whole quickly into a firm dough.
5. Add grated lemon rind and work it into the dough.
6. Roll out 1/4" thick and cut into 2" squares.
7. Cover dough and prepare filling.
8. The filling:.
9. Mix nuts with egg yolks and vanilla and set aside.
10. Boil sugar and water carefully till it spins a thread between your thumb and forefinger when tested.
11. Remove from heat.
12. Pour it over nut mixture and stir hard with a fork.
13. Mixture will resemble a very dry paste.
14. That's okay.
15. Place 1/2 teaspoon nut mixture on each dough square, roll up and turn ends to form crescent shape.
16. Place on greased cookie sheets and bake at 350 degrees F. until golden and done.
17. Check after 12 minutes.
18. Dust liberally with powdered sugar while still hot.
19. Note: Don't be tempted to load more filling than specified onto these crescents or they'll have a tendency to explode because the filling expands during baking.

egg yolks, cake flour, sweet butter, powdered sugar, salt, milk, yeast, grated rind from, sugar, water, nuts, egg yolks, vanilla, powdered sugar

Taken from www.food.com/recipe/westphalien-kipferdln-121410 (may not work)