Danish Buttermilk Horns, With A Cherry Almond Filling

These traditional pastries come from the very northern part of Denmark. Buttery, crisp on the outside and soft in the middle.

MAKES 12

• 150ml (5fl oz) buttermilk

• 1 tsp yeast

• 1 tbsp sugar

• ½ tsp salt

• 1 egg, beaten

• 150g (5oz) butter

• 300g (10oz) plain flour

FILLING

• 100g (3½oz) marzipan, chopped

• 50g (2oz) cherries, de-stoned and chopped

DECORATION

• 1 egg, beaten

• 100g (3½oz) icing sugar

1. Mix the yeast with the buttermilk, add the sugar, salt and beaten egg, mix to combine.

2. Rub the butter into the flour, then add the yeast mixture and combine to form a soft dough.

3. Leave to rest in the fridge for 1-2 hours.

4. Roll out the chilled dough to a long rectangle, measuring 15cm (6in) on the shortest part. Cut out 12 triangles.

5. Divide the marzipan and cherries between the triangles, then roll, starting with the widest edge to form a croissant shape. Pinch the ends so the filling doesn’t run out. Place on a baking sheet and brush with the beaten egg.

6. Leave to rise for 30 minutes.

7. Bake in a preheated oven at 180C/fan 160C/gas 4 for 15-20 minutes. Cool on a wire rack.

8. Mix the icing sugar with enough water to make a smooth icing, then decorate the horns.

9. Best served the same day.

Recipe & Photo by Anna Pettigrew

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Anna Pettigrew

Photographer at Camera And Clementine

Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!

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