Icelandic Filled Horns

Icelandic Filled Horns

from "The Great Scandinavian Baking Book"

Makes 16 rolls

 

As requested by Julie :-)

Dough

3 to 3 1/2 cups all-purpose flour

1/4 cup softened butter

1 tsp. salt

1 tsp. sugar

1 package active dry yeast

1 cup water, 105 F to 115 F

 

Filling

6 ounces fully cooked ham, turkey ham, or smoked turkey breast

1 (3 ounce) package cream cheese

2 Tbsp. chopped chives

 

Glaze

1 egg

1 Tbsp. water

caraway seeds

 

In a mixing bowl, blend  cups of the flour with the butter and salt until the mixture resembles coarse crumbs.  In a measuring cup, dissolve the sugar and yeast in the warm water.  Let stand 5 minutes until yeast foams.  Stir the yeast mixture into the crumbly mixture until a smooth dough forms. Beat well.  Let stand 15 minutes, covered.

 

To make the filling, grind the ham or put into the food processor with the steel blade in place and process until ground.  Mix with the cream cheese and chives.

 

Cover 2 baking sheets with parchment paper or lightly grease them.
 

 

Divide the dough into 2 parts.  On a lightly oiled surface, roll out 1 part to make a 14-inch circle.  Let rest a minute, the cut into 8 equal pie-shaped wedges.  Spoon a heaping tablespoonful of the ham mixture onto the wide end of each piece of dough.  Starting from the wide end, roll up, encasing the filling, to make a crescent shape.  Place on parchment-covered baking sheets.

 

Let rise in a warm place until puffy, about 45 minutes.

 

Preheat oven to 450 F.  Mix the egg and water to make a glaze.  Brush the crescents with the glaze and sprinkle with the caraway seeds.  Bake 10 minutes until golden.