Ukrainian Honey Horns with Almond Filling (Rohalyky z medom i migdalamy)

Posted by Olga at recipegoldmine.com 1/5/2002 9:12 am

Source: Traditional Ukrainian Cookery - S. Stechishin

These yeast dough crescents are simply terrific for a brunch, for afternoon tea, or as an after-school snack for children.

Dough
1 envelope dry yeast
1 cup evaporated milk
4 large eggs
4 cups all-purpose flour
1/2 pound butter

Glaze
1/4 cup honey mixed with 1 tablespoon sherry

Almond Filling
1/2 cup unpeeled almonds
1 cup blanched almonds
1 cup granulated sugar
2 tablespoons heavy cream or evaporated milk
1/4 teaspoon almond extract

Dough: Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon sugar, and allow to foam for a few minutes. Beat sugar and eggs until thick. Alternately add milk, yeast mixture, and flour to form a soft dough. Roll out into a rectangle 1 inch thick, brush surface with melted butter, and roll tightly. Cut into thirds, and refrigerate covered in plastic wrap for 4 hours or overnight.

Almond Filling: Roast unpeeled almonds in heavy skillet until brown but not burned. Grate or process all almonds fine. Add sugar, cream, and almond extract, and mix until thick. Add a little more cream if too thick.

Roll one-third of the dough into a rectangle 1/2 inch thick. with a sharp knife cut 4-inch squares. Place 1 tablespoon filling in each square, fold to make a triangle, and roll up. Place on greased baking sheet and shape into crescents or "horns." Repeat with remaining ingredients. Allow to rise double. Bake in preheated 350 degree F oven for 25 minutes or until golden. Brush with honey glaze and return to oven for 5 more minutes. Cool on racks.