Marzipan Filled Buttermilk Crescents (Kærnemælkshorn)
One of my grandmother’s close friends, Ruth, would always make these marzipan filled crescents for an afternoon of coffee (or kærnemælkshorn as they’re known in Denmark). They are so flaky and buttery, and just the perfect amount of sweet. She was always good at baking, so needless to say, when I finally received the recipe for these marzipan filled buttermilk crescents, I was very excited! However, the original recipe had some strange measurements - a coffee cup of this, “just the right amount” of that… You’d think I was making it up with such a short list of ingredients, but it took a while until I found the right combination. A few years later, I think these finally live up to Ruth’s Kærnemælkshorn.
Marzipan Filled Buttermilk Crescents (Ruth's Kærnemælkshorn)
250g salted butter
250g plan flour
1/2dl buttermilk (maybe a little more)
A handful of almond slices
Mix the salted butter and flour together. Rub lightly with your fingertips until the mixture resembles breadcrumbs. Add in around 1/2 dl buttermilk. You may need a little less or a little more. Lightly knead/mix just until it all comes together into a flaky dough. (I added a little too much buttermilk in this video, and the dough was a little too wet.) Rest the dough overnight in the fridge.
The next day, sprinkle some flour over your countertop. Carefully cut your dough into 4 equal pieces. Roll each piece out into a rough circle. The dough can be a little difficult to work with because it is so flaky. No fear, it will come together in the oven. Cut your circles into 8 equal parts. Slice your marzipan into small chunks, that will fit well within each dough part. Divide out the marzipan onto the dough - one chunk of marzipan per slice. Roll up into little crescents. Transfer to a baking sheet lined with baking paper. Brush with a beaten egg, top with almond or hazelnut slices and sprinkle on some sugar. Bake at 180C for about 12 minutes, until flaky and golden. Eat the same day or freeze to keep.