Kindel Recipe

Kindel Recipe

The Kindel recipe is a traditional pastry that originated in Eastern Europe, particularly in Jewish communities. It has been handed down through generations, evolving and adapting to different culinary traditions. Known for its sweet and rich flavors, this pastry has become a beloved treat for special occasions and celebrations.

Fun Facts:
- The Kindel recipe uses rendered soup fat, which was a common ingredient in Jewish cuisine. It adds a unique and savory flavor to the pastry.
- The use of beer in the dough gives it a light and fluffy texture, while also enhancing the overall taste.
- The filling of the Kindel is a delightful combination of brown sugar, walnuts, prunes, sponge cake crumbs, and a variety of spices. It can also include leftover jellies, jams, or marmalades, making it a versatile and delicious treat.


- 2 pounds of rendered soup fat (rendered a day or two before using)
- 3 pints of flour
- 1 teaspoon of salt
- 2/3 cup of granulated sugar
- 1 teaspoon of baking powder
- 2 teaspoons of vanilla
- Beer, enough to be able to roll the dough
- 1 1/2 cups of brown sugar
- 2 tablespoons of honey
- 2 pounds of walnuts, chopped fine
- 1 pound of stewed prunes, chopped fine
- 2 cups of sponge cake crumbs
- Juice of one lemon
- Spices to taste (such as cinnamon, nutmeg, or cloves)
- Raisins and currants, a small amount
- Citron, chopped fine (optional)
- A little wine
- A little chicken schmalz (rendered chicken fat)
- Remnants of jellies, jams, marmalades, etc. (optional)


1. In a large mixing bowl, combine the rendered soup fat, flour, salt, granulated sugar, baking powder, and vanilla. Knead the mixture until the ingredients are well incorporated.

2. Gradually add enough beer to the dough until it reaches a consistency that can be easily rolled. Continue kneading the dough for a few more minutes.

3. Cover the dough and let it stand for approximately two hours to allow it to rise.

4. Preheat the oven to a moderate temperature.

5. On a floured surface, roll out the dough into a thin sheet. Cut the dough into long strips, approximately three inches wide.

6. In a separate mixing bowl, combine the brown sugar, honey, chopped walnuts, chopped prunes, sponge cake crumbs, lemon juice, spices, raisins, currants, citron, wine, and chicken schmalz. Mix all of the ingredients together until well combined. Optional: Add any remnants of jellies, jams, or marmalades.

7. Spoon a generous amount of the filling mixture onto the center of each dough strip. Fold the dough over the filling, using a round stick or a wooden spoon to press the dough firmly and seal the filling inside. The pastries will resemble the shape of fig bars.

8. Grease a baking pan and arrange the filled pastries on the pan, spacing them approximately three inches apart.

9. Grease the top of the pastries to ensure a golden and moist texture.

10. Bake the pastries in the preheated oven for about 25-30 minutes, or until they are golden brown.

11. Remove the pastries from the oven and allow them to cool before serving. The Kindel pastries will keep well, and their flavors will further develop and meld over time.

Similar Recipe Dishes:
- Rugelach: This is another popular Jewish pastry that has a similar shape to Kindel. Rugelach is made with a cream cheese-based dough and filled with various sweet fillings such as jam, chocolate, nuts, and raisins.
- Strudel: Originating from Austria, Strudel is a layered pastry filled with sweet or savory fillings such as apples, cherries, cheese, or meat. It is often served as a dessert or with a cup of coffee.
- Kolache: This traditional Czech pastry is made with sweet yeast dough and filled with fruits, jams, or poppy seed fillings. It is often enjoyed for breakfast or as a snack.

Enjoy the sweet and indulgent flavors of Kindel, and savor the rich history and cultural significance behind this delightful pastry.



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