Recipe by Elfi
"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."
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2 1/4 cups
fruit preserves, any flavor
egg yolk, beaten
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!
These were just okay for me. I didn't have any white wine so I just doubled the amount of rum in the dough, but otherwise I followed the recipe as written. I used apricot and raspberry preserves for the filling. The dough smelled amazing, but seemed to be lacking in taste.
Oh my God!! These are irresistible!!!
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.
I just made these and I don't think I made them right because they turned out way too big and I only got 2 dozen. Furthermore, the marmalade filling came out the sides and burned some of them quite badly. I think I'll try them again though, hoping that I can make them smaller next time. I think I'll change the filling to nuts and cinnamon too.
we ate all of them in about 10 minutes
* Percent Daily Values are based on a 2,000 calorie diet.
German Filled Hoernchen
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 37
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