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Danish Rhubarb Horns

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 17
  • Total Time: 180
  • Yield: 12 1x



For the butter layer

  • 8.8 oz. (250g) cold butter, diced
  • 1/3 cup (40g) all-purpose flour

For the dough

  • (500g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1 1/2 tsp. salt
  • 1.5 oz. (42g) fresh yeast
  • 1 oz. (30g) butter, at room temperature
  • 1 egg
  • 2 egg yolks
  • 6 oz. (170g) cold milk

For the filling

  • 7 oz. (200g) rhubarb
  • 1/2 cup (120ml) water
  • 1/4 cup (50g) brown sugar
  • 3.5 oz. (100g) almond paste or marzipan
  • 1/4 cup (55g) butter, at room temperature
  • 1/4 cup (50g) sugar

For the decoration

  • 1 egg yolk
  • chopped hazelnuts


  1. Cut the cold butter into pieces and mix with the flour. Knead until well combined – do this quickly, so the butter does not get warm. Place between two pieces of plastic wrap or baking parchment and form into a square with a thickness of about 0.4 inch (1cm) – works best with a rolling pin. Cover and place in the fridge until needed.
  2. For the dough add flour, sugar and salt to a large bowl and mix. Crumble the fresh yeast into pieces and add together with the butter, egg, egg yolks and the cold milk to the bowl. Knead until you get a nice smooth dough. Wrap loosely in plastic wrap and place in the fridge for at lest 1 hour.
  3. Take the dough out of the fridge and roll out on a floured surface to a square – about double the size of the butter square. Add the butter (without the plastic wrap) on top of the dough – the edges should point to the sides of the dough square (45° rotation). Fold the dough edges over the butter so it looks like an envelope. Press the seams together so the butter is completely sealed in. Roll out to a rectangle with triple the length of the square before. Fold the ends towards the center on top of each other so you get a square again with three layers. Wrap in plastic wrap and place in the fridge for about 30 minutes. Take the dough out of the fridge and repeat the process. Roll out again (let the open side of the package face you when rolling out) and fold again. Place in the fridge for another 30 minutes.
  4. For the filling wash and dry the rhubarb, cut into small pieces and add to a small pot together with the water and sugar. Heat up and let gently cook until bit softer, but not mushy – the rhubarb pieces should still hold together. Let drain and set aside. For the almond part of the filling mix the almond paste with the butter and sugar in a small bowl until well combined. Set aside.
  5. Line two baking sheets with baking parchment and set aside. Roll out the dough on a floured surface to a long rectangle – the short side should be around 8 inches (20cm). Cut the dough into 12 “kind of” triangles with a cut off tip – basically stripes with one side wider than the other. Place some of the almond filling on the wider side of the stripes and top with some rhubarb pieces, then roll up tight – the end of the stripe should be unterneath the horn when you place it on the baking sheet (keep enough space in between because they are rising a lot). If there is filling leeking out, press the sides a bit together. Continue with the remaining stripes and fillings. Cover the horns loosely with plastic wrap and let rest for about 10-15 minutes.
  6. While the horns are resting, preheat the oven to 390˚F (200°C). Whisk the egg yolk with some drops of water and brush the horns with it, then sprinkle with the chopped hazelnuts. Place in the oven and bake for 15-17 minutes. Take out of the oven and let cool down on a wire rack. Best on the same day but can be kept in an airtight container for the next day.


  • Enjoy baking!