German Filled Hoernchen Recipes

GERMAN FILLED HOERNCHEN

Steps:

• In a medium bowl, stir together the flour, salt, sugar and almonds.
• Cut in the 2/3 cup butter until the mixture is crumbly.
• Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough.
• On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across.
• Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary.
• Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
• Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

GERMAN FILLED HOERNCHEN

Steps:

• In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
• Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

HäHNCHEN SCHNITZEL (GERMAN PAN FRIED BREADED CHICKEN CUTLETS) RECIPE - (4.3/5)

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese. Place chicken cutlets between two sheets of waxed paper and beat as thinly as possible with a meat mallet. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce. Wipe the skillet clean with paper towels. Heat butter until melted and add wine. Heat 30 seconds and stir in broth and lemon juice. Season with salt and pepper. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.

GERMAN FILLED HOERNCHEN

Steps:

• In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
• Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

VANILLE HOERNCHEN (GERMAN CHRISTMAS COOKIES)

Steps:

• Mix all ingredients except powdered sugar together in a medium mixing bowl.
• Knead by hand until dough comes together.
• Don't over knead it.
• Seperate dough into about 30 segments.
• Form each segment into a half moon or cresent shape.
• Place on ungreased cookie sheet.
• Preheat oven to 350 degrees.
• Bake 10-12 minutes until they're golden colored.
• Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
• It is important that you do this while they're still warm or the sugar won't stick.
• Put on wire rack to cool.

GERMAN FILLED HOERNCHEN

Steps:

• In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
• Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

GERMAN FILLED HOERNCHEN

Steps:

• In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
• Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.