German hoernchen pastries
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.
Ingredients
Serves: 48
- 280g plain flour
- 1 pinch salt
- 5 tablespoons caster sugar
- 5 tablespoons ground almonds
- 150g butter
- 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
Method
Prep:30min ›
Cook:25min ›
Extra time:1hr chilling ›
Ready in:1hr55min
- 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.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (10)
My family absolutely loved these. I changed the filling to Lingonberry or Rasberry preserves, and they were gone soon as they were cool enough to eat! - 21 Dec 2005 (Review from Allrecipes US | Canada)
I've been making these for the past 3 Christmases, with seedless strawberry or blackberry preserves. They never last longer than a day in my house! Very delicious and pretty. - 07 Jan 2011 (Review from Allrecipes US | Canada)