German Filled Hoernchen Recipe - Allrecipes.com
German Filled  Hoernchen  Recipe
  • READY IN 4+ hrs

German Filled Hoernchen

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    3 mins
  • COOK

    25 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2005

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!

 
Most Helpful Critical Review
Aug 15, 2014

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.

 

6 Ratings

Jun 01, 2010

Oh my God!! These are irresistible!!!

 
Jan 10, 2011

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.

 
Dec 18, 2011

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.

 
Aug 11, 2013

we ate all of them in about 10 minutes

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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