Lenten pastries in two colors

Delicious two-colored horns – a recipe for indulgent moments

If you are looking for a captivating recipe that impresses both visually and in taste, you have come to the right place. The two-colored horns are not just a special dessert, but also a true delight for the eyes and taste buds. Although it may seem challenging at first glance, I promise you that the process is simpler than it seems. So, get ready to embark on a culinary journey full of flavor!

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 1 hour
Number of servings: 50-55 horns

Ingredients for the dough:
- 500 ml sparkling water
- 3 tablespoons sugar
- 14 g dry yeast (or 50 g fresh yeast)
- 200 ml oil
- 3 tablespoons cocoa
- Grated zest of one lemon
- A pinch of salt
- Flour, as needed

Filling:
- Thicker jam (preferably apricot or raspberry)
- Turkish delight (cut into cubes, if you like)
- Walnut (ground)

Syrup:
- 250 g sugar
- 120 ml water
- 2 teaspoons vanilla essence

Decoration:
- Grated coconut

Preparing the syrup:
1. Start by preparing the syrup. In a saucepan, combine the water, sugar, and vanilla essence.
2. Place the saucepan over medium heat and stir constantly until the sugar completely dissolves.
3. Once the syrup is ready, set it aside to cool.

Preparing the dough:
1. In a large bowl, add the sparkling water, oil, sugar, salt, and dry yeast. If using fresh yeast, dissolve it in a little warm water before adding.
2. Whisk the ingredients until well combined.
3. Gradually add flour while continuously mixing until the dough becomes slightly thicker than pancake batter.
4. Divide the dough into two equal parts, but remember that one part will need cocoa. In the bowl with less dough, add flour until it becomes non-sticky but workable.
5. In the bowl with more dough, incorporate the cocoa and mix well, then gradually add flour until you reach the same non-sticky consistency.

Forming the horns:
1. Divide each dough into 4 balls.
2. Take a brown dough ball and roll it out into a thin, round sheet.
3. Then, take a white dough ball and roll out a smaller sheet, which you will place over the brown sheet.
4. Using a rolling pin, roll out a bit more to stick them well together.
5. With a knife, cut the sheet in a cross to obtain 8 quarters. Then, cut each quarter into triangles, which you will fill with jam, Turkish delight, or walnuts, according to your preference.
6. Roll each triangle starting from the edge and pointing it towards the tip, thus forming the horn.

Baking:
1. Place the horns on a baking tray lined with parchment paper.
2. Preheat the oven to 180°C and bake the horns for 20 minutes (25 minutes for larger horns).
3. When ready, take them out of the oven and let them cool for 5 minutes.

Finishing the delight:
1. Then, dip the warm horns in the cold syrup and sprinkle them with grated coconut.
2. Allow them to cool completely and store them in a covered bowl.

Practical tips:
- Make sure all ingredients are at room temperature before using them. This detail can make a difference in the final texture of the dough.
- You can experiment with various fillings: chocolate, marmalade, or even sweet cheese for a savory variant.
- If you want a more intense flavor, add a little lemon juice to the syrup.

Possible variations:
- These horns can be adapted for different occasions. You can add spices like cinnamon or cardamom to the dough for a special aroma.
- Instead of grated coconut, you can use powdered sugar for a sweeter touch.

Nutritional benefits:
Whole grain flour, if chosen, and fruit fillings will provide you with vitamins and fiber, but it is best to consume them in moderation, considering the sugar content.

Frequently asked questions:
1. Can I use fresh yeast instead of dry?
Yes, just make sure to dissolve it in a little warm water before adding it to the mixture.

2. How can I store the horns for longer?
Keep them in an airtight container, covered, to prevent drying out.

3. Can I freeze the horns?
Yes, you can freeze the horns before dipping them in syrup. Then you can bake them directly from the freezer, adding a few minutes to the baking time.

These two-colored horns are not just a dessert but an experience that blends tradition with innovation. They can be served as is or alongside a cup of aromatic coffee or hot tea. I challenge you to try them and discover a simple yet profound joy in every bite. Enjoy!

 Ingredients: Dough: 500 ml mineral water, 3 tablespoons sugar, 14 g dry yeast (or 50 g fresh), 200 ml oil, 3 tablespoons cocoa, grated lemon zest, a pinch of salt, flour as needed. Filling: thicker jam, Turkish delight, nuts. Syrup: 250 g sugar, 120 ml water, 2 teaspoons vanilla essence. Additionally: coconut for decoration.

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