Grandma Klein

photo taken by Kyrre Gjerstad, on August 5, 2012, CC licensing

- 0.6 oz. fresh yeast
- 1 t. sugar
- 1 T. evaporated milk
- we let this stand at room temperature until the yeast was activated
- 1/2 pound butter
- 3 egg yolks
- 1/2 cup evaporated milk
- 1/2 teaspoon salt
- 3 cups flour
- Sugar-cinnamon mixed together
- Walnuts, ¾ pound, chopped into small pieces
- Apricot pie filling or jam
- White raisins, 15 oz. box

The butter, egg yolks, and evaporated milk were mixed together. Salt was added and mixed in. We then added the yeast mixture, and blended in 2 cups of the flour. We turned the dough out onto a floured surface and added the 3rd cup of flour, kneading it in until the dough was smooth. We refrigerated the dough in a bowl over night, wrapped in waxed paper, with a weight on top.

The dough was divided into 8 sections. We used one at a time and refrigerating the rest. We rolled out the first piece on a floured surface (pastry cloth) until round (about 12" diameter); then sprinkled the surface with the sugar-cinnamon mixture which we pressed into the dough with the rolling pin. Around edge of the circle, we sprinkled chopped nuts. We then cut the dough circle into 8 pie-shaped parts. We spooned 1/2 teaspoon of apricot jam on the outer edge of each triangle; then put 3 raisins on top of the jam. We rolled each triangle up from outside to the point and hand formed it into a horn / crescent shape.

We baked the horns on a greased or parchment-lined cookie sheet at 350 degrees Fahrenheit for 15-20 minutes (fitting about 40 to a sheet). This recipe yielded 64 horns. These froze well.

Sephardic or Askhenazi