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.



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


  • 1/4 cup honey mixed with 1 tablespoon sherry

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

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

Source: Traditional Ukrainian Cookery - S. Stechishin