German Filled Hoernchen
"Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture." NOTE: Preparation time includes 1 hour chill time for the dough. From allrecipes.com and posted for ZWT6.
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INGREDIENTS
Nutrition- 2 1⁄4cups all-purpose flour
- 1pinch salt
- 1⁄3cup superfine sugar
- 1⁄3cup ground almonds
- 2⁄3cup butter
- 1
- 1tablespoon white wine
- 1tablespoon rum
- 2teaspoons lemon zest
- 3
- 1⁄2cup fruit preserves, any flavor
- 1egg yolk, beaten
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DIRECTIONS
- In a medium bowl, stir together the flour, salt, sugar and almonds.
- Cut in the 2/3 cup 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 and chill for at least one hour or until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across.
- Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary.
- Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
- Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.
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