About this recipe:These German pastries are horn-shaped, hence the name. Flaky and delicious, and easier to make than puff pastry. The filling here is your favourite fruit preserves, but it can also be marmalade, a mix of currants or raisins with cinnamon and sugar.
280g plain flour
1 pinch salt
5 tablespoons caster sugar
5 tablespoons ground almonds
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
8 tablespoons fruit preserves, any flavour
1 egg yolk, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a medium bowl, stir together the flour, salt, sugar and almonds. Rub in the 150g butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap in cling film and chill for at least 1 hour or until firm.
Preheat oven to 180 C / Gas 4.
On a floured surface, roll the dough out to less than 5mm in thickness. Brush with melted butter and cut into triangles about 8cm across. Place a small dot of jam along one side of each triangle and roll up from the jam end to the point. Seal with a bit of water if necessary. Place pastry horn onto an ungreased baking tray and brush with beaten egg yolk.
Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with icing sugar if desired.