"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Krantz Recipe

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This recipe for Krantz, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, March 26, 2008


4 c flour 1 T sugar
1 tsp salt 1 c shortening
1 pkg dry yeast 1 c cold milk
3 egg yolks 3 egg whites
1 c sugar 1 tsp cinnamon
nuts, raisins, dates, dried apricot's, apples or craisins etc (or combination) for filling

1. Combine flour, 1 T sugar, salt and shortening and mix well.
2. Dissolve yeast in milk, beat egg yolks and add to yeast. Combine 2 mixtures and place in refrigerator overnight.
4. In AM, beat egg whites until stiff and gradually add sugar and cinnamon.
5. Divide dough into 4 equal parts and roll into thin circles on floured surface. Spread each circle with 1/4 of egg white mixture. Sprinkle with desired filling.
6. Cut into triangles and roll into crescents.
Let rise 1 hour.
7. Bake at 325 for 40-50 min. Cool and frost.(buttercream)




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