Jam Horns (Vegan)

Jam Horns (Lenten) – A Delicate and Aromatic Treat

Who doesn’t love the warm aroma of freshly baked horns? These jam horns are not only a delicious option but also a quick and easy recipe, perfect for those observing Lent or simply wanting to enjoy a vegan dessert. With a flaky dough and sweet filling, these horns are ideal for savoring alongside a cup of tea or coffee. Let’s discover together how to prepare them!

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 24 horns

Ingredients:

- 500 g flour (plus 2-3 tablespoons for rolling out the dough)
- 100-130 ml borscht
- 200 ml oil
- 50 g ground walnuts (optional)
- 100 g jam or fruit spread
- 1 teaspoon dry yeast
- 1 teaspoon sugar
- lemon essence (to taste)
- a pinch of salt

Preparing the Horns:

1. Activating the yeast: In a small bowl, mix the dry yeast with the sugar and 50 ml of warm water. Let the mixture sit for about 10-15 minutes until it becomes frothy. This step is essential to activate the yeast and achieve a fluffy dough.

2. Preparing the filling: While the yeast is rising, we prepare the filling. If the jam used is too soft, chop the walnuts finely and mix them with the jam. This will add a pleasant texture and make the filling more consistent. If you have fruit spread or a denser jam, there’s no need to add walnuts.

3. Preparing the dough: In a large bowl, combine the flour, oil, borscht, a pinch of salt, and the activated yeast. Mix the ingredients with a spatula or by hand until you obtain an elastic dough. If it’s too soft, add a little more flour; if it’s too hard, a splash of borscht. Finally, add the lemon essence for extra flavor.

4. Kneading the dough: Knead the dough for a few minutes until it becomes smooth and elastic. Cover the bowl with a clean towel and let the dough rest for 10 minutes in the refrigerator. This step will help the dough become easier to handle.

5. Dividing and rolling out the dough: If you feel the dough is too much, you can divide it in two. On a floured surface, roll out each piece of dough into a thin sheet. The shape of the sheets can vary, but ideally, you should obtain a circle, which you will cut into triangles.

6. Filling the horns: Place the filling at the base of each triangle, then carefully roll from the base to the tip, forming the horns. Place the horns on a baking tray lined with parchment paper, making sure to leave a little space between them to allow for expansion during baking.

7. Baking: Preheat the oven to 170-180 degrees Celsius and bake the horns for about 30 minutes until they become golden and slightly browned. It’s important to bake them at a lower temperature to achieve a flaky crust and a soft interior.

8. Serving: After removing them from the oven, let the horns cool slightly, then you can dust them with powdered sugar for a perfect look. These horns are delicious both warm and at room temperature.

Practical Tips:

- Calories and Nutritional Benefits: These horns are a lighter option since they are made without animal products. The flour and walnuts provide a good supply of carbohydrates and healthy fats.
- Possible variations: You can experiment with different fillings: apricot marmalade, plum jam, or even a poppy seed paste. Each variant will bring a different and interesting taste.
- Frequently Asked Questions:
- *Can I use another type of oil?* – Yes, you can use sunflower or canola oil, depending on your preferences.
- *How can I tell when the horns are ready?* – Check the color; they should be slightly browned at the bottom edges.
- *Can they be frozen?* – Yes, unbaked horns can be frozen. Place them on a tray in the freezer until they harden, then transfer them to plastic bags. Bake them directly from the freezer, adding a few minutes to the baking time.

Ideal Combinations:

These horns pair wonderfully with a cup of herbal tea or fresh lemonade. If you’re looking for a more sophisticated dessert, you can serve them alongside vegan ice cream or a drizzle of melted chocolate.

A Personal Note:

This recipe reminds me of the moments spent in the kitchen with my grandmother, who always surprised us with these tender horns. I adapted the recipe to fit our modern lifestyle, but the taste remains the same, a true indulgence.

In conclusion, these Lenten jam horns are not only easy to prepare but also an excellent way to impress your family and friends. Try them, and you’ll discover they are a true delight!

We prepare a sourdough from yeast, sugar, a little warm water, and a little flour. While the sourdough rises, we prepare the filling. Since the jam we used was not thick enough, we chopped the walnuts finely and mixed them with the jam. If you have a thicker jam or a drier preserve, you don't need to use walnuts. We put the flour in a large bowl, add the oil, the sour, a pinch of salt, the sourdough, and mix until we get an elastic dough. If needed, we can add a little more sour or a little flour to achieve the right consistency, not too soft, but not cracking either. We also add lemon essence and knead for a few minutes, after which we cover the bowl and let it rest in the fridge for 10 minutes. Since the dough seemed too much to me, I divided it into 2 and rolled each part into a thin sheet on a floured surface. Depending on how round the dough sheet turns out, you can cut triangles or correct the edges. We place the filling at the base of the triangles and roll them from the base to the tip. In a baking tray lined with parchment paper, we place the crescent rolls and bake them for about 30 minutes at low-medium heat (around 170 - 180 degrees), until they are golden brown. Keep the remaining dough cool while you prepare a batch of crescent rolls, as well as the wrapped crescent rolls; it is best not to keep them near the stove while making the second batch. Due to the oil, the dough becomes softer and is more difficult to work with. We serve the crescent rolls dusted with sugar.

 Ingredients: 500 g flour (plus 2 - 3 tablespoons for rolling out the dough) 100 - 130 ml borscht 200 ml oil 50 g walnuts (optional) 100 g jam or fruit spread 1 teaspoon dry yeast 1 teaspoon sugar lemon essence a pinch of salt

 Tags:  croissants desert