Pastries with Turkish delight

Horn with rahat - an unforgettable delight

Rahat-filled horns are a perfect choice to bring a touch of magic to every day. This recipe combines the intense flavors of sweet bread dough with the refined sweetness of rahat, resulting in a delicious snack that can be enjoyed both at breakfast and with coffee among friends. Whether you choose to fill them with rahat, jam, or chocolate, these horns are versatility in pastry form.

Preparation time: 20 minutes
Rising time: 50 minutes
Baking time: 20-25 minutes
Total: 1 hour and 35 minutes
Number of servings: 16 horns

Ingredients:
- 800 g of sifted flour (suggestion: use type 650 flour for a fluffier texture)
- 2 whole eggs
- 2 egg yolks (for brushing, mixed with sugar or honey)
- 400 ml of lukewarm milk (ideally at a temperature of about 37°C, to activate the yeast)
- 1 cup of sugar (suggestion: you can replace it with brown sugar for a more caramelized taste)
- 40 g of fresh yeast
- 125 g of melted butter (I recommend using quality butter for an intense flavor)
- a pinch of salt
- flavors: lemon zest, vanilla, rum (are essential to give personality to the dough)
- rahat for filling (or any other preferred filling)

Preparation:

1. In a large bowl, dissolve the yeast in lukewarm milk, adding a tablespoon of sugar to activate fermentation. Let it sit for 5-10 minutes until bubbles form on the surface.

2. In another bowl, mix the sifted flour, salt, the rest of the sugar, and flavors. This step will ensure an even distribution of ingredients.

3. Add the whole eggs and egg yolks to the flour mixture. Pour in the melted butter and gently mix with a spatula.

4. Gradually incorporate the yeast and milk mixture into the dry ingredients, mixing until you obtain a homogeneous dough. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it.

5. Knead the dough for about 10-15 minutes on a floured surface. The dough should become elastic and smooth.

6. Form a ball from the dough and place it in a bowl greased with a little oil. Cover with a clean towel and let it rise in a warm place for 30 minutes, or until it doubles in volume.

7. After the dough has risen, transfer it to a floured work surface. Roll it out into a disc about 1 cm thick. Cut it into 8 triangles.

8. On each triangle, place a piece of rahat (or your preferred filling) and carefully roll them into a horn shape, starting from the base of the triangle.

9. Place the horns on a baking sheet lined with parchment paper, leaving space between them to rise. Cover them again with a towel and let them rise for another 20 minutes.

10. Preheat the oven to 180°C. Before baking, brush the horns with the egg yolk and sugar mixture to achieve a golden crust.

11. Bake the horns for 20-25 minutes or until they turn golden and fluffy. Let them cool on a rack.

Serving:
Rahat-filled horns are delicious both warm and cold. I recommend serving them alongside a fragrant coffee or a fruit tea. You can sprinkle powdered sugar for a more elegant appearance or fill them with vanilla cream for a delicious contrast.

Practical tips:
- If you want to personalize your horns, you can add chocolate, fruit jam, or chopped nuts instead of rahat.
- Make sure all ingredients are at room temperature for the best result.
- Use a convection oven to bake the horns evenly.
- If there are leftover horns, you can store them in an airtight container to prevent drying.

Nutritional benefits:
These horns contain carbohydrates from flour, proteins from eggs, and healthy fats from butter, providing a quick source of energy. Depending on the filling, they can also add vitamins and minerals.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you need to adjust the amount (approximately 14 g of dry yeast is equivalent to 40 g of fresh yeast).

2. How can I make the horns fluffier?
Make sure the dough is well kneaded and that you have followed the rising times.

3. Can I freeze the horns?
Yes, the horns can be frozen after they have completely cooled. By wrapping them well, you can keep them for 2-3 months.

Possible variations:
To experiment, you can add spices like cinnamon or nutmeg to the dough for a more complex flavor. You can also fill the horns with a combination of rahat and nuts for added texture.

These rahat-filled horns are more than just a pastry; they are a sweet memory that will take you back in time to moments of joy and warmth. So put on your chef's attire and enjoy the cooking process!

 Ingredients: 800g sifted flour, 2 whole eggs + 2 yolks mixed with sugar or honey for greasing, 400ml warm milk (in which we dissolve the sugar), 1 cup of sugar, 3/4 cube of yeast from the 50g (40g), 1/2 pack of melted butter, a pinch of salt (a teaspoon tip), flavors (lemon zest, vanilla, rum).

 Tags:  croissants rahat