Today’s recipe definitely falls into the category of “popular contemporary Norweigan comfort food”.
Fylte horn translates to ‘stuffed crescent rolls,’ and when in Norway, you’ll see these across bakeries all across the country. They are fairly easy to bake at home too, and oh, so satisfying!
I have fond teenage memories of buying these enormous, stuffed crescent rolls filled with ham and cheese in the cafeteria of my high school. It was a luxury I only allowed myself a couple of times a month, otherwise, I would bring my own matpakke of traditional open-face sandwiches.
I love enjoying these warm, freshly baked rolls for lunch or as an evening snack. They’re also fabulous to serve when guests come over.
For this recipe, I added some vegan pepperoni slices I had leftover from when I made pizza the other day and some shredded mozzarella from Violife. I also found a jar of pesto that I spread onto the rolls. The combination was delicious! I also sometimes like to use a filling of a ground vegan meat mixture, mozzarella and sun-dried tomato pesto, almost pizza-like in flavor.
I sprinkled my rolls with poppy seeds, but you can use sesame seeds too or leave them plain if you prefer.
Although ham and cheese is the classic filling, you can play around with other ingredients and make them sweet as well with cinnamon sugar, jam, vanilla custard, marzipan or chocolate chips to name a few ideas.
Another variation is to use whole grain flour in the dough, which will make them a touch denser but have a nice, nutty flavor plus offer more fiber and nutritious value.
Fylte horn freezes really well. Simply reheat at 350°Fahrenheit for 10-15 minutes, and they will taste just as good as when they were first baked!
Fylte Horn (Stuffed Crescent Rolls)
Makes 16 rolls
For the dough:
2.2 lbs (1 kilo) all-purpose flour
1 ¼ cups (3 dl) non-dairy milk
1 ¾ cups (4 dl) water
1 packet (2 ¼ teaspoons) dry active yeast
2 teaspoons sugar
1 tablespoon kosher or sea salt
6 tablespoons (80 grams) vegan butter, diced
For the filling:
8 oz (227 grams) shredded vegan mozzarella (I like Violife)
½ cup (130 grams) pesto, or more if you like
16 slices vegan ham or vegan pepperoni*
For the topping:
Vegan butter, melted
Poppy seeds (or sesame seeds)
To make the dough:
Add all the ingredients except the butter into the bowl of a stand-mixer fitted with the dough hook. Knead the ingredients together for 10 minutes, then add the butter and knead for another 10 minutes until you have a smooth, shiny dough. Cover and let rise until double in size, about 1 ½ hours.
Meanwhile, line two baking sheets with parchment paper and set aside.
Divide the dough into two pieces. Roll each piece into a circle, about 16 inches (40 cm) in diameter. Using a pizza cutter, divide the dough into triangles, much like you cut a pizza.
Spread each piece with a thin layer of pesto, place a piece of vegan ham, then sprinkle on a little cheese.
Carefully roll each triangle into a crescent shape, starting at the widest end.
Place the crescent rolls on to the prepared baking sheets, seam side down. Cover and let rest for another 45 minutes.
While they are rising for the second time, preheat the oven to 450°F (225°C).
When ready to bake, brush the tops with a little melted butter and sprinkle with a generous amount of poppy or sesame seeds.
Bake one tray at a time, in the middle of the oven, for about 15 minutes until golden. Remove from oven and let rest on a rack until slightly cool before serving.
Notes:
Lightlife, Renegade, MIA and Plant Provisions are examples of brands that have vegan alternatives to ham or charcuterie in general that you can use for this recipe.
You can substitute the vegan ham for sautéed mushrooms if you’d like or just leave it out and keep the cheese and pesto only.
Fylte Horn
Ingredients
For the dough:
- 2.2 lbs (1 kilo) all-purpose flour
- 1 ¼ cups (3 dl) non-dairy milk
- 1 ¾ cups (4 dl) water
- 1 packet (2 ¼ teaspoons) dry active yeast
- 2 teaspoons sugar
- 1 tablespoon kosher or sea salt
- 6 tablespoons (80 grams) vegan butter, diced
For the filling:
- 8 oz (227 grams) shredded vegan mozzarella (I like Violife)
- ½ cup (130 grams pesto), or more if you like
- 16 slices vegan ham or vegan pepperoni*
For the topping:
- Vegan butter melted
- Poppy seeds or sesame seeds
Instructions
To make the dough:
- Add all the ingredients except the butter into the bowl of a stand-mixer fitted with the dough hook. Knead the ingredients together for 10 minutes, then add the butter and knead for another 10 minutes until you have a smooth, shiny dough. Cover and let rise until double in size, about 1 ½ hours.
- Meanwhile, line two baking sheets with parchment paper and set aside.
To assemble the crescent rolls:
- Divide the dough into two pieces. Roll each piece into a circle, about 16 inches (40 cm) in diameter. Using a pizza cutter, divide the dough into triangles, much like you cut a pizza. Spread each piece with a thin layer of pesto, place a piece of vegan ham, then sprinkle on a little cheese. Carefully roll each triangle into a crescent shape, starting at the widest end.
- Place the crescent rolls on to the prepared baking sheets, seam side down. Cover and let rest for another 45 minutes. While they are rising for the second time, preheat the oven to 450°F (225°C).
- When ready to bake, brush the tops with a little melted butter and sprinkle with a generous amount of poppy or sesame seeds. Bake one tray at a time, in the middle of the oven, for about 15 minutes until golden. Remove from oven and let rest on a rack until slightly cool before serving.
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