These horns are soft, fluffy, and filled with marzipan remonce, nougat, and apple - quite festive (but not TOO festive) and really good!
Recipe for marcipan horns with nougat and apples
Weekend and Christmas spirit slowly creeping in everywhere…
Maybe you also feel like baking…?
These crescents are soft, fluffy, and filled with marzipan remonce, nougat, and apple – quite Christmassy (but not too much) and really good!
The crescents have a delightful mix of sweet, soft, slightly tart, and crunchy, topped with crispy chopped pistachios.
The crescents are easy to make and wonderful for the breakfast table or with coffee – maybe a cozy little Sunday project.
The crescents are best enjoyed the same day they are made – that’s when they taste the best! Alternatively, they can be frozen after baking and then warmed up and decorated when needed.
Servings: pcs.
Marcipan horns with nougat and apples
These horns are soft, fluffy, and filled with marzipan remonce, nougat, and apple - quite festive (but not TOO festive) and really good!
Equipment
- Pot
- Bowl
- Hand Mixer
- Knife
- Baking Tray
- Brush
- Oven
Ingredients
Dough
- 25 gram Yeast
- 200 gram Milk
- 80 gram Butter
- 1 pcs. Egg
- 30 gram Sugar
- 450 gram Wheat Flour
- 1 gram Cardamom ground
- 1.5 gram Salt
Marzipan Remonce
- 60 gram Butter soft
- 60 gram Sugar
- 75 gram Marzipan
- 1 pcs. Apples grated
Other filling
- 75 gram Nougat cut into 16 squares/bars
Topping
- Glaze with chocolate
- 1 handful Pistachio Nuts chopped
Instructions
Dough
- Melt butter in a small pot. Add milk and heat until the liquid is lukewarm, pour it into a bowl. Dissolve yeast in the bowl.Add egg, sugar, wheat flour, cardamom, and salt and mix well. Knead on a floured surface. The dough should be soft and pliable, not too dry.Let it rise for 1 hour.
Remonce
- Use an electric mixer to whip butter, marzipan, sugar, and grated apple together into a smooth mass.
Assembling the horns
- Divide the dough in 2 and roll each half out into a rectangle (about 45 x 15 cm). Cut each rectangle into 8 triangles (see slide 4 for video).Put 1 tsp. remonce and a small piece of nougat at the bottom of each triangle and roll towards the tip of the triangle, so you get a horn with filling in the middle. Press the ends of the horns together well and place on a baking tray with the seam facing down.Brush with milk and bake at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven for 10-12 minutes, until they are nicely golden.Decorate the cooled horns with icing and pistachios
Notes
