Yum! These were really good!I made half a batch. I had a little trouble with the measurements, but after some asking around, I found out that a pint of flour=about 2 cups, so I went with that, using half whole-wheat, half all-purpose flour. I added the oil first, then water until the dough felt "right". I filled them with Monterey Jack cheese and strips of ham and thinly sliced green onions. Next time I'll make the full amount to keep some in the freezer for my kids lunches. Thank you Iceland! Made for Pick a Chef '09.
I had no idea what to expect from this recipe, but I knew I had to try it as it sounded so yummy! :) The final result was GREAT! The horns are very flaky with a nutty taste from the whole wheat flour and a sublte herb flavour. I am a vegetarian, so I made cheese horns instead of hamhorns. They were rich and oh so good! Mmmm! I had no problem with rolling out the dough. What I did is that I added the oil first and then kept a very close eye as to only add enough water to make the dough workable. That way I could stop at the right moment to have a soft, but not sticky dough. Im so happy that I tried these as they are a perfect little snack and great for parties, too as they look nice and arent a lot of work. I quartered the recipe and still ended up with 10 horns. What a nice surprise. :) THANKS SO MUCH for sharing these little nibbles with us, Iceland. I cant wait to make them again!
I made it no farther than the dough in this recipe so don't wish to assign stars. After adding the oil & water to the flour I had a gloppy mess. Hopefully the problem is in the changes made when I reduced the recipe to make a smaller amount of hamhorns, but it could be I am not used to working with this style of dough. Either way, my apologies to the chef and I hope others have a better experience with your recipe.