Thursday, December 19, 2013


Today was my first experience with a traditional Hungarian 
cookie and I was quite impressed with these nutty little horns.
The dough is very flaky and crisp on the outside. With the combination of nuts 
and in some cases jelly, they melt in your mouth.

In what way are these cookies different or unusual was my question?
The dough calls for a small amount of yeast although there is
no rising prior to baking.
The addition of egg yolk and sour cream to the butter/flour mixture
is also unique.

The dough is rich but not moist.  I had to sprinkle a tiny bit of ice water
on the mixture to make it form into a dough.

Roll out ¼ of the dough on a surface heavily coated
with powdered sugar.

Cut circle into 12 sections; spread with hazelnut filling.

Roll up toward the narrow point.

On this portion I added ¼ tsp. raspberry jelly to the almond filling.
Not only is it colorful but the combination of flavors is wonderful.

On the second almond circle I spread out the jelly first before
adding the almond filling.
Which one would you think would be the better choice?

On the left are the spread-jelly rolls and on the right are
the ones I placed the jelly on the filling without spreading it on.
I prefer the latter method because the jelly stayed neatly 
tucked inside.  No change in deliciousness either way .. 
but I like the presentation better.

These were popped into the freezer until such a time as
I want to share with company in the next few days.
Looking forward to the blessed times around the table!


2 cups all-purpose flour 
¼ tsp. salt
3/4 cup cold butter, cubed

In a large bowl, combine flour and salt; cut in butter until mixture
 resembles coarse crumbs. (I used a food processor)

1½ tsp. dry yeast
½ tsp. sugar
3 tbsp. warm water
2 egg yolks, slightly beaten
2 tbsp. sour cream 
½ tsp. vanilla
powdered sugar

In a small bowl, dissolve yeast in sugar and warm water.
Stir yeast, egg yolk, sour cream and vanilla together.
Mix into flour mixture until a dough is formed.
Add a few drops of ice water if necessary to form dough.

Divide dough into 4 portions.  On a work surface heavily coated with
powdered sugar, roll one portion into a circle (approx. 10-inches).
Cut into 12 wedges.  Spread 1 teaspoon filling over each wedge; 
tuck in edges of wide end and roll up toward narrow point.
Repeat with remaining dough and filling, adding powdered sugar as needed.
Place on parchment-lined baking sheets.
Bake in preheated 375 degree oven for 12 to 14 minutes or
until lightly browned.  Remove to wire racks to cool.
Garnish with melted chocolate if desired.
Yield: 4 dozen small horns.


2 egg whites
½ cup sugar
½ tsp. vanilla
3/4 cup toasted ground hazelnuts (filberts)

In a small bowl, beat egg whites until soft peaks form.  Gradually beat
in sugar, 1 tbsp. at a time, until stiff peaks form.  Beat in vanilla.
Fold in nuts. This is enough filling for one recipe.

Note:  I divided the beaten egg white mixture in half and added
hazelnuts to one half and ground almonds plus 3 or 4 drops almond flavoring
to the second half.  I also added the raspberry jelly to the almond circle as
you shown in the pictures. It is more work but I wanted the two flavors in
one batch of cookies.

1 comment:

  1. Well, what I wouldn't give to sink my teeth in one of those!