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Half-bottom horns
1 serving
From milk, sugar and yeast, make the para, then, adding the products according to the recipe, knead the dough of medium consistency. Roll the dough with a layer, give it proofing, then fold and roll several times every 15 minutes, like layered dough, covering it with a napkin during proofing. For the last time, roll the dough with a rolling pin into a thin layer, cut into squares and put it in one of the corners of the square, best apricot. Wrap the squares in the form of horns, grease with egg white, sprinkle with ground nut with sugar and bake at medium temperature. Ready-made horns can be consumed in a warm form.
From milk, sugar and yeast, make the para, then, adding the products according to the recipe, knead the dough of medium consistency. Roll the dough with a layer, give it proofing, then fold and roll several times every 15 minutes, like layered dough, covering it with a napkin during proofing. For the last time, roll the dough with a rolling pin into a thin layer, cut into squares and put it in one of the corners of the square, best apricot. Wrap the squares in the form of horns, grease with egg white, sprinkle with ground nut with sugar and bake at medium temperature. Ready-made horns can be consumed in a warm form.
margarine - 150 g, sugar - 50 g, walnut to taste, milk to taste, or milk to taste, yeast - 20 g, flour - 300 g, eggs - 3 pcs., Fruit to taste
