Apple Fondant Horns

Name: Apple Fondant Horns
Ingredients: For the croissants: -500 g flour -20 g yeast -70 g sugar -260 g milk -50 g butter -salt -1 egg For the fondant: -200 g apples; peeled and diced -2 eggs -20 g sugar -60 ml cream -1 packet vanilla sugar -15 g potato or corn starch (can be replaced with 3 tablespoons of semolina) -60 g butter -100 ml water

Dessert - Apple Fondant Horns by Betina A. - Recipia

Apple Fondant Horns Are you in search of a dessert that combines the sweet aroma of apples with the fluffy texture of a yeast dough? I invite you to discover the delicious recipe for apple fondant horns, a perfect choice for any occasion, whether it's a gathering with friends or a simple afternoon snack. These horns are not only a delight for the taste buds but also a true pleasure for the eyes. Preparation time: 30 minutes Rising time: 1 hour Baking time: 25-30 minutes Number of servings: 16 horns Recipe History Apple fondant horns are a traditional recipe that pays homage to simple yet refined flavors. The origins of these horns can be found in family kitchens, where each housewife contributed with fresh ingredients and preparation methods passed down through generations. These delicacies are often associated with moments of relaxation when the whole family gathers around the table to savor a piece of childhood. Ingredients For the horns: - 500 g flour (choose a quality flour with a high gluten content for perfect texture) - 20 g fresh yeast (or 7 g dry yeast) - 70 g sugar (you can adjust the amount according to your preferences) - 260 ml lukewarm milk (make sure it’s not too hot so as not to kill the yeast) - 50 g butter (melted and slightly cooled) - a pinch of salt - 1 egg (for added richness in the dough) For the fondant: - 200 g peeled and diced apples (choose sweet and aromatic apples like Golden or Fuji) - 2 eggs - 20 g sugar - 60 ml cream (for a special creaminess) - a packet of vanilla sugar - 15 g potato or corn starch (can be replaced with 3 tablespoons of semolina) - 60 g butter (to add flavor) - 100 ml water Step-by-step Instructions 1. Activating the yeast In a small bowl, add the fresh yeast, 1 tablespoon of sugar, and 3-4 tablespoons of lukewarm milk. Mix gently and let sit for 5-10 minutes until a foam forms. This is an essential step to ensure the yeast is active. 2. Preparing the dough In a large bowl, combine the flour, the remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, the remaining lukewarm milk, and melted butter. Add the beaten egg. Mix the ingredients with a spatula or your hands until the dough begins to form. 3. Kneading Knead the dough on a lightly floured surface for about 10 minutes until it becomes elastic and easily pulls away from your hands. If the dough is too sticky, you can add a little flour, but be careful not to overdo it. 4. Rising Shape the dough into a ball and place it in a bowl greased with a little oil. Cover with a clean towel and let it rise in a warm place for about an hour, or until it doubles in volume. 5. Preparing the fondant In a saucepan, add the diced apples and sugar, then place over medium heat. Stir occasionally until the apples caramelize, then add water and let it boil until the apples are completely soft and absorb all the water. Mash them with a blender or fork until you get a smooth puree. 6. Creating the cream In a separate bowl, melt the butter and let it cool. Add the eggs, cream, vanilla sugar, and starch. Mix well to obtain a homogeneous paste. Incorporate the apple puree and cook over low heat for 10 minutes, stirring constantly until the mixture becomes a thick cream. Let it cool. 7. Shaping the horns Once the dough has risen, divide it into 16 pieces (or more if you want smaller horns). On a floured surface, roll each piece into a rectangle. Cut the upper half into strips, leaving the lower part whole. 8. Filling and wrapping Place a tablespoon of the apple cream on the whole part of the rectangle. Then, wrap the horn by bringing the strips from the top over the filling, creating a horn shape. Place the horns on a baking tray lined with parchment paper or greased with butter. 9. Glazing and second rising In a small bowl, mix an egg with 1-2 tablespoons of milk and lemon and orange zest for added flavor. Brush the horns with this mixture and sprinkle a little sugar over them. Let the horns rise for another 20 minutes. 10. Baking Preheat the oven to 180°C. Bake the horns for 25-30 minutes or until they become golden and fluffy. Let them cool on a rack. Helpful Tip To achieve an even more intense flavor in the horns, you can add a pinch of cinnamon or some chopped nuts to the apple cream. These will add warmth and texture. Frequently Asked Questions - Can I use canned apples? It is recommended to use fresh apples for better flavor, but you can also use canned apples, making sure to drain them well. - How can I store the horns? The horns store well in airtight containers at room temperature for 2-3 days. You can also freeze them to enjoy later. - What drinks pair well with these horns? These horns are delicious alongside a cup of fragrant tea or a creamy cappuccino. Nutritional Benefits Apple fondant horns are a source of good carbohydrates, and apples add essential vitamins and fiber. The butter and cream provide healthy fats, but it's best to consume them in moderation. By discovering the recipe for apple fondant horns, you will not only add a delicious dessert to your culinary repertoire but also create beautiful moments with your loved ones. I encourage you to try this recipe and share your impressions! Enjoy!

Apple Fondant Horns

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