Grandma Jerger was Grandma Leptich's daughter, and my sister's mother in law. They were from the same area of Hungary as my father. They both used a similar recipe, but used different techniques to produce a different taste and look.

See Grandma Leptich's Kipfels recipe story.

Regards, June Meyer.

• 2 whole eggs and 2 yolks
• 4 cups flour
• 1 lb. sweet butter, room temp.
• 2 pkgs. yeast
• 1 cup sour cream
• 1/2 cup sugar
• 1 tsp sugar to lukewarm water to dissolve yeast
• 2 lemons zest grated
• Apricot Lekvar, Prune Lekvar for filling. See Lekvar

Put flour in large bowl.
Add butter and cut in small slices and work like pie crust. I use my wire pastry blender.
Take yeast and add sour cream and 1 tsp. warm water, 1 tsp. sugar and set aside.
Add yeast mixture to flour and butter, also eggs and zest of 2 lemons and mix with hands until nice and smooth.
Chill for 45 minutes or overnight.

Take a small amount (small egg) and roll thin with rolling pin. Put filling on and roll it up with fingers, pinch both ends and curve to shape like a crescent.
Place apart from one another on a greased baking pan and bake at 350 degrees 25 to 30 minutes or until nice golden brown. Do not let burn.

These can be covered with powdered sugar before serving.

Makes a lot.