German Filled Hoernchen Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by AlanaKadas
Reviewed: 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.
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Photo by AlanaKadas

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: York, Pennsylvania, USA

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Reviewed: Aug. 11, 2013
we ate all of them in about 10 minutes
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Reviewed: 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.
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Reviewed: Jan. 7, 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.
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Reviewed: May 29, 2010
Oh my God!! These are irresistible!!!
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Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France

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Reviewed: 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!
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