KINDEL

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

1. 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.
2. 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.
3. 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.