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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Dough:
1 env. dry yeast
1 cup evaporated milk
4 lg. eggs
4 cups flour
1 cup butter
1/4 cup honey mixed with
1 tbsp. sherry for glaze.
Almond Filling:
1/2 cup unpeeled almonds
1 cup blanched almonds
1 cup sugar
2 tbsp. heavy cream or evaporated milk
1/4 tsp. almond extract
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Directions:
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Dough:
Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon sugar, and allow to foam for a few minutes. Beat sugar and eggs until thick. Alternately add milk, yeast mixture, and flour to form a soft dough. Roll out into a rectangle 1 inch thick, brush surface with melted butter, and roll tightly. Cut into thirds, and refrigerate covered in plastic wrap for 4 hours or overnight.
Almond Filling:
Roast unpeeled almonds in heavy skillet until brown but not burned. Grate or process all almonds fine. Add sugar, cream, and almond extract, and mix until thick. Add a little more cream if too thick.
Roll one-third of the dough into a rectangle 1/2 inch thick. with a sharp knife cut 4 inch squares. Place 1 tablespoon filling in each square, fold to make a triangle, and roll up. Place on greased baking sheet and shape into crescents or "horns." Repeat with remaining ingredients. Allow to rise double. Bake in preheated 350°F oven for 25 minutes or until golden. Brush with honey glaze and return to oven for 5 more minutes. Cool on racks.
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Comments from Olga
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Ukrainian Honey Horns with Almond filling:
These yeast dough crescents are simply terrific for a brunch, for afternoon tea, or as an after-school snack for children.
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