International Recipes

Ukrainian Honey Horns with Almond Filling
(Rohalyky z Medom i Migdalamy)

These yeast dough crescents are simply terrific for a brunch, for afternoon tea, or as an after-school snack for children.

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  • 1 envelope dry yeast
  • 1 cup evaporated milk
  • 4 large eggs
  • 4 cups all-purpose flour
  • 1/2 pound butter

Almond Filling

  • 1/2 cup unpeeled almonds
  • 1 cup blanched almonds
  • 1 cup granulated sugar
  • 2 tablespoons heavy cream or evaporated milk
  • 1/4 teaspoon almond extract


  • 1/4 cup honey mixed with 1 tablespoon sherry



  1. Dissolve yeast in 1/2 cup warm milk.
  2. Add 1 tablespoon sugar, and allow to foam for a few minutes.
  3. Beat sugar and eggs until thick. Alternately add milk, yeast mixture, and flour to form a soft dough.
  4. Roll out into a rectangle 1 inch thick, brush surface with melted butter, and roll tightly.
  5. Cut into thirds, and refrigerate covered in plastic wrap for 4 hours or overnight.

Almond Filling

  1. Roast unpeeled almonds in heavy skillet until brown but not burned. Grate or process all almonds fine.
  2. Add sugar, cream, and almond extract, and mix until thick. Add a little more cream if too thick.
  3. Roll one-third of the dough into a rectangle 1/2 inch thick. with a sharp knife cut 4-inch squares.
  4. Place 1 tablespoon filling in each square, fold to make a triangle, and roll up.
  5. Place on greased baking sheet and shape into crescents or "horns."
  6. Repeat with remaining ingredients. Allow to rise double.
  7. Bake in a preheated 350 degrees F oven for 25 minutes or until golden.


  1. Brush with honey glaze and return to oven for 5 more minutes.
  2. Cool on racks.


Posted by Olga at Recipe Goldmine 1/5/2002 9:12 am.

Source: Traditional Ukrainian Cookery - S. Stechishin

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