Why is the butter beaten in on the table?

By beating the butter into the dough and rolling it thin, the pastry gets flakes, a simple form of lamination that gives the horns a crisp, airy structure.

How big should the squares be?

The original specifies squares of about 10 centimetres, which are rolled up from one corner into a horn shape.

Horn (crescent pastries)

Small horn-shaped pastries from 1900 where butter is beaten into a baking-soda/cream-of-tartar dough, rolled thin, cut into 10 cm squares, rolled into horns, brushed with egg and baked golden.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 253 (falt i det fri)

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About the dish

Horn er små, laminerte bakverk der smøret bankes inn i deigen for et flakete resultat, kjevles tynt, skjæres i firkanter og rulles til hornform – en tidlig norsk slektning av croissanten, hevet med natron og kremortartari.

How to make it

1
Make the base dough
Work together half the flour, the sugar and the milk in which the baking soda and cream of tartar have been dissolved.
2
Beat in butter and flour
Beat the butter and the rest of the flour into the dough on the table.
3
Roll and cut
Roll the dough as thin as possible and cut it into small squares of about 10 cm.
4
Shape into horns
Roll each square from one corner so it takes the shape of a horn.
5
Bake
Place on a greased tray, brush with beaten egg and bake in a good, hot oven until golden.

Changes from the original

Priser fjernet. ¼ kg mel = 250 g. Klammelinjen for natron og kremortartari er skilt i to ingredienser. Egget er markert som penslingsegg. «Bankes i paa bordet» beholdt som innbanking av smør på bakebordet.

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Time machine – what changed?

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Frequently asked questions

Why is the butter beaten in on the table?: By beating the butter into the dough and rolling it thin, the pastry gets flakes, a simple form of lamination that gives the horns a crisp, airy structure.
How big should the squares be?: The original specifies squares of about 10 centimetres, which are rolled up from one corner into a horn shape.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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