The filling consists of 4 cups of ground walnuts mixed into 1 cup of water which has been boiled with 2 cups of white sugar. Temper 2 eggs and mix them into the nuts with 1 tsp. of vanilla extract. Simmer stirring until the nuts thicken. Set aside to cool.
The dough is then rolled out into 3 inch squares and 1-1/2 tsp. of the nut mixture is placed in the middle. Fold the two sides over and pinch. Dip each kipple in egg white and roll them in granulated sugar.
Bake them at 350 degrees for 20 minutes.
Store in covered containers. These are best after a few days.