Nut Filled Horns Food

AUTHENTIC HUNGARIAN WALNUT ROLLS

Steps:

• Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.
• If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.
• Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
• Sift flour and salt together in a medium bowl and set aside.
• Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
• Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
• Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
• Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
• Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
• With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
• Place a dollop of filling in one corner of each square. I used ½ teaspoon.
• Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1" apart.
• Repeat with all remaining squares.
• Sprinkle the middles of the Rolls with just a touch of granulated sugar.
• Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
• Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
• For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won't be as divine.

NUT HORNS

Steps:

• In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
• To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

NUT HORNS

Steps:

• Mix flour and butter with pastry blender.
• Make a well in the center.
• add 1 egg yolk and sour cream.
• Mix together well.
• Divide dough in 3 balls.
• Wrap each ball in wax paper.
• Chill overnight.
• Next day, take out one ball at a time.
• roll out on floured board in a circle.
• as a pie crust 12" to 13" across.
• Mix 3/4 cut ground walnuts and.
• 3/4 cups of sugar.
• Divide this filling into 3 parts.
• Sprinkle over rolled out dough.
• Then roll nuts lightly into dough with a rolling pin.
• Cut into 16 wedges.
• Roll each piece wide end first to narrow tip.
• Place narrow end down on cookie sheet.
• Bake at 350 degrees for 20 minutes until golden.
• Dust with powdered sugar before serving.

NUT HORNS

Steps:

• Scald milk. Cool to safe temperature for yeast.
• In a separate pot melt shortening.
• Beat eggs.
• Dissolve yeast in the warm milk. Add shortening and beaten eggs.
• Add flour 2 cups at a time. Knead dough.
• Cover and refrigerate overnight.
• To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
• Add beaten eggs and cook 2 minutes. Remove from heat.
• Heat oven to 375°F.
• Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
• Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
• Place on greased cookie sheet. Sprinkle with powdered sugar.
• Bake 15-20 minutes (lightly browned?).

KIFLES (NUT ROLLS OR HORNS)

Steps:

• Combine nuts, sugar and vanilla.
• Fold in egg whites; set aside.
• Put flour into a large bowl.
• Add the yeast to the egg yolks in a small bowl and let soften.
• Cut butter into the flour until crumbly.
• Add egg yolks and yeast and sour cream.
• Mix well until it forms a smooth ball.
• Form into 10 balls and chill.
• Mix 1 cup granulated and 1 cup powdered sugar.
• On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
• Cut the circle into 8 pie-shaped wedges.
• Fill the wide end of each wedge with 1 level teaspoon of filling.
• Roll from wide end to the point.
• Continue with all the balls.
• Place on greased cookie sheets.
• Bake at 325°F for 15 minutes.

HUNGARIAN NUT HORNS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. 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 confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

PENNSYLVANIA DUTCH COOKIES KIFFELS

Steps:

• In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
• Shape into 1-inch balls; place in a container with waxed paper separating each layer.
• Cover and refrigerate overnight.
• FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
• In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
• Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
• Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
• Place a few balls at a time between two sheets of waxed paper.
• Roll balls into 2 1/2-inch circles.
• Gently spread about 2 teaspoons of filling over each.
• Roll up; place seam side down on ungreased baking sheets.
• Curve the ends slightly.
• Bake at 350°F for 20 minutes or until lightly browned.
• Cool on wire racks.
• Yield: about 8 dozen.

OLD WORLD BUTTER HORNS

Steps:

• Add salt to flour and sift if needed.
• Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
• Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
• Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
• Roll each ball into a 8-10 inch circle on a well floured surface.
• Cut circles into 8 wedges (pie slice style).
• Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
• Place folded side down on ungreased cookie sheet.
• Bake in preheated oven (400F) for 15-20 minutes.
• Place on rack to cool and sprinkle immediately with powdered sugar.
• FILLING.
• Place all filling ingredients into heavy saucepan (cast iron preferred).
• While stirring continuously, cook until it forms a thick solid sticky mass.
• Set aside to cool thoroughly before use.