Recipe tips
Instead of margarine you can use 300 g of fat.
1.
Let the yeast grow in a little lukewarm water. Then mix the yeast with the flour, add the margarine (or lard) and knead. Add the egg yolks, the whites will be used to spread over the cookies. Add salt and as much sour cream as it takes up.
2.
Divide the dough into 3 parts, and divide each part into 8 small balls. Roll out each ball and cut it into 8 triangle-shaped pieces.
3.
Put a teaspoon of the ham filling onto each triangle and then roll it up. Place each horn-shaped cookie into a buttered pan, then spread egg white on top of the cookies.
4.
Put in preheated oven (180° C) for 20 minutes.
5.
For the filling: mince the ham and mix it with sour cream, add finely diced parsley, salt and pepper according to taste.
Variations
The cookies can be filled with other ingredients.
Mushroom-filled cookies
Ingredients:
300 g of minced mushroom
a smaller onion
one finely diced parsley leaf
one spoonful of sour cream or cream
one spoonful of breadcrumbs
a little butter or oil
salt
pepper
Heat the butter or the oil and braise the onion, then add the mushroom. Braise without covering and add parsley, salt and pepper. When the mushrooms are soft, add cream or sour cream and stir. Finally, add the breadcrumbs. Make sure that the mixture is not too moist. Let the cream and the mushroom juice evaporate. Put one teaspoon of the mixture onto each dough triangle, then roll them up.
Cookies filled with tomato
Ingredients:
a half of tomato, minced
100 g sweetcorn, minced
basil
salt
pepper
Mix all the ingredients without cooking, add salt and pepper according to taste and fill the dough triangles with the mixture.
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