KINDEL
These traditional Kindel pastries offer a delightful combination of textures and flavors, perfect for a comforting treat. The flaky dough encases a rich filling of sweet brown sugar, honey, chopped walnuts, and stewed prunes, creating a satisfying and indulgent experience. These fig bar-shaped treats are a classic from the past, offering a taste of history with every bite.
Ingredients
- 2 pounds Soup fat (or butter/shortening) (Originally soup fat. Substituted with butter or shortening for modern preference.)
- 3 pints All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt
- 2/3 cup Granulated sugar
- 1 teaspoon Baking powder
- 2 teaspoons Vanilla extract
- 1/2 cup Beer (Quantity estimated (not specified in original recipe))
- 1 1/2 cups Brown sugar
- 2 tablespoons Honey
- 2 pounds Walnuts, chopped fine
- 1 pound Stewed prunes, chopped fine
- 2 cups Sponge cake crumbs
- 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Spices (to taste) (Quantity estimated (not specified in original recipe))
- 1/4 cup Raisins and currants (Quantity estimated (not specified in original recipe))
- 1/4 cup Citron, chopped fine (Quantity estimated (not specified in original recipe))
- 2 tablespoons Wine (Quantity estimated (not specified in original recipe))
- 1 tablespoon Chicken schmaltz (or butter) (Quantity estimated (not specified in original recipe))
- 1/4 cup Jellies, jams, or marmalades (optional) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (for greasing) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, combine the soup fat (or butter/shortening), flour, salt, granulated sugar, baking powder, and vanilla extract. Knead well until combined. Add enough beer to the dough to make it rollable. Let the dough rest for 2 hours.
- 2In a separate bowl, combine the brown sugar, honey, chopped walnuts, chopped prunes, sponge cake crumbs, lemon juice, spices, raisins, currants, citron, wine, and chicken schmaltz (or butter). Mix well to combine.
- 3Preheat oven to 350°F (175°C). Roll out the dough and cut into long strips, about 3 inches wide. Place a generous amount of filling in the center of each strip. Fold the dough over the filling, pressing firmly with a wooden spoon or round stick every 3 inches to seal. Cut the strips apart with a knife, creating fig bar-like shapes. Grease a baking pan with butter. Place the Kindel on the prepared pan and bake in the preheated oven for 30 minutes, or until golden brown.