German Filled  Hoernchen

German Filled Hoernchen

6

"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

4 h 30 m servings 75 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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

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...

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!

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 qu...

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...

we ate all of them in about 10 minutes