rhubarb-vanilla horns

I followed my sister's instructions and made 1½ batch of the vanilla filling, and put about 1 tablespoon of that on each. It was okay, but I think I would have preferred to have more rhubarb and less vanilla.

Dough

2dl milk
50g yeast
2 eggs
1dl sugar
1tsp salt
1tsp cardemon
1l (~650g) flour
200g butter

Vanilla filling

2dl milk
½dl sugar
2 tablespoons cornstarch
1-2tsps vanilla sugar
1 tablespoon butter

Rhubarb filling

about 200g rhubarb cut into (small) pieces
½dl sugar

Start with the vanilla filling. Put the milk, sugar and cornstarch in a pan and bring to boil while stirring. Keep stirring until the mixture thickens. Add the vanilla sugar and butter and let cool.

Mix the rhubarb with the sugar and set aside.

Mix the flour with the room temperature butter by hand. Dissolve the yeast into the handwarm (lukewarm) milk. Add the sugar, salt, cardemon and eggs and last the butter-flour mixture. Knead the dough until it's smooth and firm. Let it rest for about 15 minutes.

Roll the dough out on a flour-covered baking table (surface) into a rectangle about 36cm X 50cm. Cut it into 3 pieces lengthwise (12cm X 50cm) and cut out equal sized triangels with a base of about 10 cm. Yields about 30 triangles (I made them a bit bigger, as I found it easier to work with them then.)

Pour the fluid off the rhubarb (try to get as much out as possible, I squeezed it a bit in a sieve). Put about ½-1 tablespoon of vanilla filling and a small heap (maybe 1-2 tsps) of rhubarb pieces on each triangle and roll them up and shape into horns. Let them rise covered for about 1 hour. Glaze the horns with some beaten egg and bake in 225°C for about 10 minutes.

Mix some powder sugar and water (or egg whites) and decorate when cooled if you like.

5 comments to this

ramtops said on 28 May 2006 at 17:41:07:

when you say "1 tsp of cardamon", was that green, black? Seeds? Powder?

I adore anything with rhubarb in, and I plan to try these.

geek_kitten said on 29 May 2006 at 05:42:37:

Oh.. we usually only have the one sort here (although I'm sure you could find others if you look for them) What I use is ground cardemon seeds, the black sort.

My grandmother used to have these whole pods that you had to first open to get the seeds from, and they were wonderfully aromatic, but I've not seen those for ages. Now you can, maybe, if you're lucky, get the whole seeds, more likely you end up buying the ready ground stuff. It's okay, but not nearly as potent as the freshly ground seeds I remember.

geek_kitten said on 29 May 2006 at 06:11:59:

I forgot to say... feel free to add more than 1 tsp of cardemon. I usually add quite a bit more to this sort of dough.

ramtops said on 29 May 2006 at 06:43:20:

we can get whole green and black cardamoms easily - want me to send you some?

geek_kitten said on 29 May 2006 at 11:47:04:

Well, we're going to the UK in August, so I'm sure I can pick some up then, but thanks!

I need to start making a list of stuff I want to get over there (if I can get someone to take me to some shops, or I might just order some over the net and have it delivered to where we're staying there...)