Danish Horn Pastries (Plunderteighörnchen)
- For the dough
- 500 grams Pastry flour
- 1 cube Yeast
- 200 milliliters lukewarm milk
- 50 grams softened butter
- 70 grams sugar
- 1 pinch salt
- 2 egg yolks
- For the filling
- 100 grams ground Walnut
- 1 tablespoon butter
- 1 tablespoon raisins
- 2 centiliters Rum
- 2 tablespoons honey
- 1 pinch cinnamon
- 150 grams Apricot jam
For the dough, stir the yeast with the milk until smooth. Pour the flour, small pieces of butter, sugar, salt and egg yolks into a bowl, and add the yeast mixture. Using the dough hook of an electric hand mixer, knead until the dough is smooth and elastic and detaches from the edge of the bowl. Cover and refrigerate for 2-3 hours.
For the butter layer, knead small pieces of butter with the flour. Roll out the dough between 2 sheets of plastic wrap to about 10 x 12 cm (approximately 4 x 5 inches).
Knead the yeast dough again on a floured surface and roll out to about 25 x 30 cm (approximately 12 x 12 inches) in size. Place the rolled-out butter layer in the center. Brush the yeast dough with water, fold over the butter layer and roll out to about 20 x 35 cm (approximately 8 x 14 inches). Fold the sides of the dough inward toward the center. This will form three dough layers with butter in between. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the same process 2 more times, rolling the dough flat, turning in the sides and refrigerating.
For the filling, melt the butter with the nuts slowly, then set aside to cool. Chop the raisins and mix with the rum, honey and cinnamon, then stir into the nuts.
Roll out on the dough on a floured surface and cut into three 15 x 50 cm (approximately 6 x 20 inch) long strips. Cut into 12 cm (approximately 5 inch) wide triangles. Spread a spoonful of the jam and a spoonful of the filling in the center of the triangles and roll up towards the tip to form croissants.
Place the croissants with some distance between each on a lined baking sheet. Cover with a kitchen towel and let the dough rest in a warm place for 15 minutes. Brush the croissants with the slightly beaten egg white, sprinkle with sliced almonds and bake in a preheated oven at 220°C (approximately 425°F) for about 15-20 minutes, until golden brown. Let cool and serve.