Tender croissants

Tender Horns with Walnut or Jam Filling

Who doesn't love a warm snack, freshly baked from the oven? Tender horns are a delight that combines fluffy texture with delicious fillings, making them ideal for breakfast as well as a sweet snack throughout the day. This classic recipe, full of tradition, has been passed down through generations, bringing joy to the tables of loved ones. Get ready to impress your family and friends with these delicious, easy-to-make, and absolutely irresistible horns!

Preparation time: 30 minutes
Rest time: 12 hours (preferably overnight)
Baking time: 20-25 minutes
Total: 12 hours and 55 minutes
Number of servings: Approximately 50 horns

Necessary ingredients:

For the dough:
- 1 kg flour
- 1 packet margarine (250g)
- 200 g lard (or an equivalent amount of margarine)
- 1 cup of milk (about 250 ml) with yeast (50 g fresh yeast)
- Grated zest of one lemon (for a fresh and aromatic taste)
- 4 egg yolks
- 150 g sugar

For the filling:
- 100 g sugar (for the egg white meringue)
- 250 g ground walnuts (or another filling of choice, such as Finetti or jam)

For brushing:
- 1 egg (to give a golden and shiny color)

Preparing the dough:

1. Start by preparing the yeast: in a small bowl, dissolve 50 g of fresh yeast in 1 cup of warm milk. Let the mixture sit for 10 minutes until foam forms.

2. In a large bowl, sift the flour and add the margarine and lard cut into cubes. Use your fingers to knead the ingredients until you achieve a sandy texture. This step is essential to ensure a fluffy texture.

3. Add the egg yolks, sugar, lemon zest, and the activated yeast. Knead everything together, adding a little milk at a time until you obtain a smooth and elastic dough. If the dough is too sticky, you can add a little more flour.

4. Form a ball from the dough, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in volume.

Resting the dough:

5. Once the dough has risen, gently knead it again, then divide it into equal portions, similar to those for dumplings. Cover them with a towel and let them rest in the refrigerator for 10-12 hours or overnight. This technique will enhance the flavor and texture of your horns.

Preparing the filling:

6. While the dough rests, prepare the filling. Beat the egg whites in a clean bowl until foamy, then gradually add 100 g of sugar, continuing to mix until you obtain a firm meringue. Add the ground walnuts and gently fold in with a spatula to avoid deflating the mixture.

Forming the horns:

7. Preheat the oven to 180°C. On a lightly floured work surface, roll out each portion of dough into a thin circle. Cut it into triangles, and at the base of each triangle, place a tablespoon of walnut filling.

8. Roll each triangle starting from its base, forming horns. Make sure the filling is well wrapped in the dough.

9. Place the horns on a baking tray lined with parchment paper. Beat an egg and brush each horn to give them a beautiful golden color during baking.

Baking:

10. Bake the horns in the preheated oven for 20-25 minutes or until they become golden and crispy. Let them cool on a rack, but not before enjoying them with a warm tea or coffee!

Useful tips:

- Make sure all ingredients are at room temperature before starting to achieve a uniform and well-incorporated dough.
- You can experiment with various fillings: chocolate, fruit jam, or even almond paste for a more sophisticated taste.
- If you like your horns a bit sweeter, you can sprinkle powdered sugar on top immediately after taking them out of the oven.

Nutritional benefits:

Tender horns are a good source of carbohydrates, providing quick energy. Walnuts add protein and healthy fats, while lemon contributes vitamin C, boosting the immune system. However, moderate consumption is recommended, considering the caloric content.

Frequently asked questions:

- Can I use whole wheat flour? Yes, but the dough may require more liquid to achieve the desired consistency.
- How can I keep the horns fresh? Store them in an airtight container at room temperature for a few days or in the freezer for a longer duration.
- What drinks pair well with tender horns? A flavored coffee, herbal tea, or even a glass of warm milk are excellent options!

Now that you know all the secrets to making these tender horns, all that's left is to get to work! Each bite will bring an explosion of flavor and a sweet memory of moments spent around the table. Enjoy!

 Ingredients: 1kg flour, 1 pack margarine, 200g lard, milk with yeast (1 cup of milk and 50g yeast), lemon zest, 4 egg yolks, 150 sugar (instead of lard you can use all margarine).