Krapfen, traditional

Krapfen, traditional

Prep time: 40 minutes

Cook time: 15 minutes plus 6 minutes per batch to fry pastries

Makes about 2 dozen

John Capaul of Sacramento has fond memories of his grandmother making a Christmas pastry using an old Swiss recipe. She rolled out the pastry dough and spread a dried fruit and nut filling on top, then pressed another layer of dough on top of the filling. It was then cut into diamond shapes and deep-fried. After draining on paper towels, they were sprinkled with sugar.

Capaul was hoping someone had this recipe.

Kathy Emanuel of Oakdale shares her grandmother, Katharine Beeler's, recipe. Emanuel's mother, Susie Beeler, submitted this recipe for the cookbook "Kuche Kastli Kochbuch," created by the San Joaquin Valley Swiss Club in Ripon. The cookbook contains many authentic Swiss pastry recipes. This recipe sounds like a match for Capaul.

Ingredients

Filling

1 cup raisins

2 cups dried figs or prunes

2 cups dried apricots

2 cups dried peaches or pears

3 cups sugar, less if fruit is sweet

1 cup chopped walnuts

¼ teaspoon cloves

1 teaspoon cinnamon

Pinch ginger

3 tablespoons Kirsch or brandy

Dough

5 eggs

¼ teaspoon salt

3 heaping teaspoons sugar

1 cup Crisco, melted

¾ teaspoon baking powder

¼ teaspoon baking soda

4 to 4½ cups flour

Instructions

For the filling: Place raisins, figs or prunes, apricots, peaches or pears and sugar in a saucepan and cover fruit with water. Cook until juice is cooked up or until fruit is tender. Cool fruit and grind. Add nuts, cloves, cinnamon, ginger and Kirsch or brandy.

While fruit is cooking, prepare the dough.

For the dough: In the bowl of a mixer, beat well the eggs, salt and sugar. Cut in melted Crisco, baking powder, baking soda and flour. Knead well and divide dough into 2 equal portions. Roll out one portion on floured pastry board, pie crust-thin. (Add more flour to board if needed.) Spread with the filling.

Roll out second portion of dough and place on top of filling, pressing lightly and pinching edges. Cut into triangles. Deep-fat-fry as for doughnuts until golden brown. Drain on paper towels and sprinkle with granulated sugar.

Per pastry: 339 calories; 5 grams protein; 52 grams carbohydrates; 12 grams fat (3 saturated,4 monounsaturated, 5 polyunsaturated);39 milligrams cholesterol; 72 milligrams sodium; 2 grams fiber; 32 percent calories from fat.