Pastries with Turkish delight
When I prepare these horn pastries with Turkish delight, the dough is the part that requires the least effort: the ingredients are mixed, left to rise, then rolled out and filled. This time I had help with shaping, which made the work more enjoyable and quicker. The same dough can also be used to make Nutella horns, following the same steps. Quick Info Preparation time: approximately 40-50 minutes for rising, plus kneading and shaping time Baking time: approximately 30-40 minutes Total time: at least 1 hour and 10 minutes, not counting the exact shaping time Servings: the number of horns depends on their size Difficulty: easy Recipe type: homemade dessert, suitable for breakfast or serving with coffee Ingredients For the dough 1 kg flour 150 g butter or margarine, melted 1 egg 2 packets of yeast, used directly, without dissolving 2 tablespoons sugar 1 tablespoon salt 300-350 ml warm water For the filling Turkish delight, cut into pieces or larger slices, as preferred Nutella, for some of the horns, if you want to use this option For brushing 1 egg 5 tablespoons cold milk For finishing Powdered sugar, for sprinkling after baking Preparation method 1. Preparing the dough Place the flour in a large bowl. Add the yeast, sugar, salt, egg, and melted butter. The yeast is added directly over the flour, without being dissolved first. Mix the ingredients with a wooden spatula, then start pouring in the warm water, a little at a time. Do not add all the amount at once. Depending on the flour, you may need only 300 ml or closer to 350 ml. The dough should be soft and fluffy, but not sticky. If it is too stiff, you can add a little more water. If it becomes sticky, there is no need to immediately compensate with a lot of flour; kneading and resting can help it come together. 2. Rising Cover the bowl with a clean towel and let the dough rest for about 40-50 minutes. It is ready when it has visibly increased in volume, approximately doubling. The rising time may vary depending on the temperature in the kitchen. The appearance of the dough is important, not just the exact minute. 3. Preparing the filling While the dough is rising, cut the Turkish delight. I cut it into larger slices, but the size can be chosen based on how filled you want the horns to be. If you are making the Nutella version, you can prepare it separately and use it at the same time you would add the Turkish delight. 4. Rolling out the dough When the dough has doubled in volume, break off a piece and roll it out with a rolling pin on a floured surface. Using a plate, cut out a round shape. It is not necessary for all circles to be exactly the same size, but it is useful to keep a similar thickness so that the dough bakes evenly. Cut the circle into triangles, as when slicing a pizza. On each triangle, place one or two pieces of Turkish delight, depending on their size. 5. Shaping the horns Roll each triangle from the wider side towards the tip. Proceed the same way with the remaining dough and filling. Place the horns on a baking tray lined with parchment paper. Leave a little space between them, as the dough may increase in volume while baking. For the Nutella horns, place the filling in the same area where you would place the Turkish delight and roll the dough the same way. 6. Brushing Beat the egg for brushing and mix it with the 5 tablespoons of cold milk. Brush each horn with this mixture. This step helps them achieve a nice color on the surface. 7. Baking Preheat the oven to 180 degrees. Bake the horns for about 30-40 minutes. The duration may vary depending on the oven and the size of the horns. Check them towards the end of the interval; they should be baked and golden on the surface. After they are baked, let them cool slightly, then sprinkle with sugar and serve. Why I make this recipe often I love this recipe because it starts with a simple dough, using common ingredients, and the filling can be changed without altering the steps. Some horns can be made with Turkish delight, and a few with Nutella, depending on what I have on hand or the preferences of those who will eat them. Tips and variations Tips Water is added gradually, as the necessary amount may vary slightly depending on the flour. The final dough should be soft and fluffy, not sticky. Do not rush the rising. The safest sign that the dough is ready to roll out is that it has doubled in volume. The Turkish delight can be cut into larger or smaller pieces. If the slices are very large, they may come out of the dough during rolling, so it is good to size them according to the size of the triangles. Place the horns with the rolled side well closed, so they do not easily open in the tray. Substitutions Butter can be replaced with margarine, just as specified in the basic recipe. For the filling, you can use Turkish delight or Nutella. It is not necessary to make all the horns the same; the two fillings can be combined in the same tray. Variations A simple variation is to fill some of the horns with Turkish delight and the rest with Nutella. The procedure remains the same, only the filling differs. You can make smaller or larger horns, depending on how you divide the dough circle and the size of the filling pieces. Serving ideas The horns are sprinkled with sugar after baking and served plain. They are suitable for breakfast, alongside coffee, or as a dessert. If you used both fillings, the ones with Turkish delight and those with Nutella can be placed separately on a platter. Frequently asked questions 1. Does the yeast need to be dissolved beforehand? No. In this recipe, the yeast is added directly to the bowl, along with the flour and other dough ingredients. 2. Why is water added gradually? Flour can absorb a slightly different amount of water. By pouring in the water a little at a time, you can stop when the dough becomes soft and fluffy, but not sticky. 3. Can I make all the horns with Nutella? Yes. Nutella can replace Turkish delight, and the method of rolling, filling, and shaping remains the same. 4. How do I know if the dough has risen enough? The dough should increase to about twice its volume. In the recipe, this usually happens after 40-50 minutes, but the temperature in the kitchen can slightly change the duration. 5. Can the horns be made in different sizes? Yes. The size depends on how large you roll out the circle and how many triangles you cut it into. Larger horns may require a slightly different baking time compared to smaller ones. Nutritional values The values are estimates and cannot be calculated exactly, as the number of horns is not specified, and the amount of Turkish delight or Nutella varies from tray to tray. For 100 g of finished product, with filling, the following can be estimated: 330-380 kcal 7-9 g protein 48-58 g carbohydrates 10-16 g fat The Nutella horns will generally have more calories and more sugar than those with Turkish delight, depending on the amount used. The powdered sugar added at the end slightly alters the values. Storage and reheating The horns are stored covered, at room temperature, so they do not dry out. They are best in the first few days after baking. If any remain, you can gently reheat them before serving, without keeping them too long, to avoid drying out the dough. They can also be consumed at room temperature, directly after being sprinkled with sugar.
Preparation
Dough: We put the flour in a bowl, add the yeast (which should not be dissolved), sugar, salt, egg, and melted butter. Using a wooden spatula, we mix, then start adding water gradually until we achieve a soft and fluffy dough that is not sticky! We let it rest for about 40-50 minutes, covering the bowl with a clean towel! We cut the Turkish delight according to our preferences; I cut it into medium-sized pieces! When the dough has doubled in size, we break off a piece and roll it out on a floured surface. Using a plate, we cut out a round shape, then cut triangles with a knife. On each triangle, we place one or two pieces of Turkish delight, roll from the corners to the tip, and place them on a baking tray lined with parchment paper. We brush each crescent with beaten egg mixed with milk! We bake in a preheated oven for about 30-40 minutes at 180 degrees Celsius! Once baked, we dust with sugar and serve! If you make it with Nutella, the process is the same!
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