There are moments when I need something simple and savory that doesn't require complicated ingredients or elaborate techniques. These salty horns have been in my recipe notebook for a long time, and I usually make them when I want to quickly fill a tray for breakfast or a snack. They also work well cold, and the process is straightforward, without complicated steps.
Quick Info
Total time: approximately 1 hour and 20 minutes
Preparation time: 20 minutes
Rising time: 45 minutes
Baking time: 30 minutes
Servings: about 12-16 horns (depending on how large you cut them)
Difficulty: easy
Recipe type: savory snack, quick appetizer
Ingredients
250 g flour
150 g butter
15 g fresh yeast
1 tablespoon salt (about 15 g)
a little warm water (just enough to dissolve the yeast)
For brushing:
1 egg yolk
For the salty mixture:
2 tablespoons flour
3 tablespoons water
1 tablespoon salt
Preparation method
1. Start with the yeast. Place it in a small bowl and dissolve it with a little warm water. No sugar or other ingredients are needed; the water should just be slightly warm.
2. Put the flour in a large bowl. Add the butter, cut into pieces. I also add the salt directly over the flour, then pour in the dissolved yeast. Mix at first with a spatula or with your hands. A rather soft and sticky dough will form, which is normal for this recipe.
3. Cover the bowl with a clean towel and let the dough rise in a warm place for about 45 minutes. It will rise nicely, but it won't double in size like bread; don't insist on it doubling.
4. Sprinkle a little flour on the work surface. Turn the dough out and roll it out with a rolling pin into the thinnest sheet possible. It doesn't have to be perfectly round or straight.
5. Cut the sheet of dough into fairly large squares – there's no need to measure; I do it by eye.
6. Take each square and roll it up, without squeezing too tightly. Simple rolls will form.
7. Place the horns on a tray lined with baking paper. Leave a little space between them. Brush them with egg yolk.
8. Put the tray in the preheated oven at 180°C for about 10 minutes.
9. In the meantime, quickly mix the 2 tablespoons of flour with the 3 tablespoons of water and 1 tablespoon of salt to obtain a thin paste.
10. After 10 minutes of baking, take the tray out and sprinkle this salty mixture over each horn using a teaspoon. You don't need to put much, just enough to be visible on each.
11. Put the tray back in the oven and leave it for another 20 minutes or until the horns are golden and have a slightly crunchy crust.
12. Let them cool slightly, then they can be served plain or as a snack alongside yogurt or tea.
Why I make the recipe often
This recipe doesn't require special ingredients and can be adapted based on what I have at home. The horns keep well the next day. The preparation is quick, without complicated techniques, and can be made even when I don't feel like spending much time in the kitchen. They are suitable for breakfast, packed lunches, or just to have something savory to snack on.
Tips and variations
Tips
I use cold butter, cut into cubes, so it incorporates more easily. Don't mix too much; there's no need to knead vigorously.
If the dough is too hard, add very little water. If it's too soft, sprinkle flour on the table before rolling it out.
The tray lined with baking paper helps a lot with even baking and cleanliness.
Substitutes
If you don't have fresh yeast, you can try using dry yeast, about 5 g, dissolved in warm water.
Butter can be replaced with margarine, but the texture and taste will be slightly different.
Variations
You can sprinkle cumin or sesame seeds on top, along with the salty mixture, if you like more intense flavors.
For those who want a stronger taste, small pieces of hard cheese can be added directly into the dough.
The dough can also be cut into triangles and rolled in the classic horn shape.
Serving ideas
I often pack them or serve them for breakfast alongside yogurt or cheese.
They are also good as a snack between meals or as a party snack, served cold or slightly warmed.
Frequently asked questions
Do the horns stay soft the next day?
Yes, their texture is quite soft and they don't dry out quickly, especially if you keep them in a closed container.
Can I use margarine instead of butter?
You can use it, but the final taste and texture will not be identical.
Does the salty mixture on top have to be there?
It's not mandatory, but it adds extra flavor and a crunchy crust.
Can the dough be made in advance and kept in the fridge?
The freshly risen dough doesn't keep very well in the fridge, but if necessary, you can keep it for a few hours, covered, and then use it directly from the fridge (however, it will rise less when baked).
What type of flour works best?
Regular flour, type 000, is suitable for this recipe. Wholemeal flour will yield denser results.
Nutritional values (estimates)
For one horn (if 14 pieces come out):
Calories: approximately 110-130 kcal
Carbohydrates: 13-15 g
Protein: 2 g
Fats: 6-7 g
Values are estimates and may vary depending on the size of the horns and the type of butter used.
Storage and reheating
The horns store well at room temperature in a closed container for up to 2 days. For longer storage, I put them in a bag and keep them in the fridge, but the texture becomes slightly harder. They can be reheated for 2-3 minutes in the oven, but I don't recommend the microwave – they become soft and damp.
If you want to prepare a large tray a day in advance, that's fine; just keep them in a lidded container in a cool place.
Quick Info
Total time: approximately 1 hour and 20 minutes
Preparation time: 20 minutes
Rising time: 45 minutes
Baking time: 30 minutes
Servings: about 12-16 horns (depending on how large you cut them)
Difficulty: easy
Recipe type: savory snack, quick appetizer
Ingredients
250 g flour
150 g butter
15 g fresh yeast
1 tablespoon salt (about 15 g)
a little warm water (just enough to dissolve the yeast)
For brushing:
1 egg yolk
For the salty mixture:
2 tablespoons flour
3 tablespoons water
1 tablespoon salt
Preparation method
1. Start with the yeast. Place it in a small bowl and dissolve it with a little warm water. No sugar or other ingredients are needed; the water should just be slightly warm.
2. Put the flour in a large bowl. Add the butter, cut into pieces. I also add the salt directly over the flour, then pour in the dissolved yeast. Mix at first with a spatula or with your hands. A rather soft and sticky dough will form, which is normal for this recipe.
3. Cover the bowl with a clean towel and let the dough rise in a warm place for about 45 minutes. It will rise nicely, but it won't double in size like bread; don't insist on it doubling.
4. Sprinkle a little flour on the work surface. Turn the dough out and roll it out with a rolling pin into the thinnest sheet possible. It doesn't have to be perfectly round or straight.
5. Cut the sheet of dough into fairly large squares – there's no need to measure; I do it by eye.
6. Take each square and roll it up, without squeezing too tightly. Simple rolls will form.
7. Place the horns on a tray lined with baking paper. Leave a little space between them. Brush them with egg yolk.
8. Put the tray in the preheated oven at 180°C for about 10 minutes.
9. In the meantime, quickly mix the 2 tablespoons of flour with the 3 tablespoons of water and 1 tablespoon of salt to obtain a thin paste.
10. After 10 minutes of baking, take the tray out and sprinkle this salty mixture over each horn using a teaspoon. You don't need to put much, just enough to be visible on each.
11. Put the tray back in the oven and leave it for another 20 minutes or until the horns are golden and have a slightly crunchy crust.
12. Let them cool slightly, then they can be served plain or as a snack alongside yogurt or tea.
Why I make the recipe often
This recipe doesn't require special ingredients and can be adapted based on what I have at home. The horns keep well the next day. The preparation is quick, without complicated techniques, and can be made even when I don't feel like spending much time in the kitchen. They are suitable for breakfast, packed lunches, or just to have something savory to snack on.
Tips and variations
Tips
I use cold butter, cut into cubes, so it incorporates more easily. Don't mix too much; there's no need to knead vigorously.
If the dough is too hard, add very little water. If it's too soft, sprinkle flour on the table before rolling it out.
The tray lined with baking paper helps a lot with even baking and cleanliness.
Substitutes
If you don't have fresh yeast, you can try using dry yeast, about 5 g, dissolved in warm water.
Butter can be replaced with margarine, but the texture and taste will be slightly different.
Variations
You can sprinkle cumin or sesame seeds on top, along with the salty mixture, if you like more intense flavors.
For those who want a stronger taste, small pieces of hard cheese can be added directly into the dough.
The dough can also be cut into triangles and rolled in the classic horn shape.
Serving ideas
I often pack them or serve them for breakfast alongside yogurt or cheese.
They are also good as a snack between meals or as a party snack, served cold or slightly warmed.
Frequently asked questions
Do the horns stay soft the next day?
Yes, their texture is quite soft and they don't dry out quickly, especially if you keep them in a closed container.
Can I use margarine instead of butter?
You can use it, but the final taste and texture will not be identical.
Does the salty mixture on top have to be there?
It's not mandatory, but it adds extra flavor and a crunchy crust.
Can the dough be made in advance and kept in the fridge?
The freshly risen dough doesn't keep very well in the fridge, but if necessary, you can keep it for a few hours, covered, and then use it directly from the fridge (however, it will rise less when baked).
What type of flour works best?
Regular flour, type 000, is suitable for this recipe. Wholemeal flour will yield denser results.
Nutritional values (estimates)
For one horn (if 14 pieces come out):
Calories: approximately 110-130 kcal
Carbohydrates: 13-15 g
Protein: 2 g
Fats: 6-7 g
Values are estimates and may vary depending on the size of the horns and the type of butter used.
Storage and reheating
The horns store well at room temperature in a closed container for up to 2 days. For longer storage, I put them in a bag and keep them in the fridge, but the texture becomes slightly harder. They can be reheated for 2-3 minutes in the oven, but I don't recommend the microwave – they become soft and damp.
If you want to prepare a large tray a day in advance, that's fine; just keep them in a lidded container in a cool place.