German Filled Hoernchen Recipes

GERMAN FILLED HOERNCHEN

Steps:

• 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.

GERMAN FILLED HOERNCHEN

Steps:

• 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.

GERMAN FILLED HOERNCHEN

Steps:

• 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.