Horn: Norwegian crescent rolls

Mar 12, 2018

Norwegians love to bake, and while all countries have their own versions of pretty much any dish in existence, I don’t think there’s anything quite like Norwegian “horn”.  The closest would probably be crescent rolls but I will refer to them as “horns” for the rest of this blog post, as there is just something very special about the Norwegian kind.

“Horns” is another example of one of those nostalgic foods that fill my heart with happiness. In appearance these savory pastries are reminiscent of crescents or croissants, but dare I say they are a healthier version, as they contain only a fraction of the butter croissants do.  “Horns”  are heartier and not as fluffy as croissants, but definitely not as dense as crescents.  I think both the flavor and texture of “horns” is what positively sets them apart from any other savory bun or pastry out there.

Sitting down with some type of Norwegian baked goods and a cup of hot cocoa or coffee, is one of the reasons why life is worth living.  There is a great satisfaction, perhaps rooted in deep childhood memories, in allowing yourself this luxury every so often and is probably why I too, as many Norwegians, love baking.

It’s typical to fill the “horns” with something like cheese and ham, in fact I remember in high school I would buy these massive sized ‘horns’ in the school cafeteria and I’m pretty sure that was an entire week’s worth of calories but every student loved them.

In Norway, horn are served both for breakfast and lunch, brought on picnics and on hiking trips for that extra special treat.   There are endless variations of “horn”  – one of my favorites are “pizza horns”, filled with tomato sauce and cheese (vegan in my case, of course).  You can pretty much fill them with anything you want, so long the filling isn’t too runny and will spill out.

There are two main ways to make them; with white, all purpose flour, and whole wheat or whole grain flour.  The white version is typically is baked with a touch of cardamom, and the whole grain one with sesame seeds or other type of seeds like pumpkin, sunflower or flaxseeds.  Black sesame seeds are also common, and in my case, since I only had white sesame seeds, I chose chia seeds and it turned out wonderfully.

No doubt if you visit a Norwegian bakery, you will see some type of these baked, half moon shaped delicacies and I highly recommend you try one. You’d be hard pressed to find a person who doesn’t love them the minute they bite into one.
Now luckily, you don’t have to go to Norway to experience eating one, you can just make my recipe. And might I add that these turned out mouthwateringly delicious? Just ask my husband, a non vegan, picky food snob. So there!

If you want to fill the horns,  you will do so as you roll up the triangles before letting them rise again on the baking sheet. I made mine just plain and they were gorgeous just like that.

P.S. You can easily freeze these guys too so I recommend making a double recipe and heat them up in the oven whenever you want to have them – they are delicious just slathered with vegan butter, and perhaps add some vegan cheese or jam too if you wish!

NORWEGIAN BAKED HORNS (not the Viking ones)

1 1/2 cups (3.5dl) plant based milk

1/2 stick (50 grams) vegan butter

2 1/2 tsp dried instant yeast

2 tsp sugar

2 tsp salt

3 1/4 cups (400grams) all purpose flour

1 3/4 cups (200 grams) whole wheat flour

plant based milk for brushing crescents

sesame seeds, chia seeds, pumpkin seeds, etc. for sprinkling on top

Heat up the butter and milk in a small pot until the mixture reaches about 98 degrees Fahrenheit/ 37 degrees Celcius.  Pour into the bowl of a standmixer and sprinkle in the yeast and the sugar and let sit a couple of minutes until it starts to foam.

Attach the dough hook on your stand mixer and add in the flours and the salt, and knead for 5 minutes on medium speed until you have a smooth, firm dough.  Cover with plastic or a clean towel and let rest until double in size, 1-2 hours.

Grease or line two baking sheet with parchment paper. Preheat oven to 420 degrees Fahrenheit/210 degrees Celcius.

Pour the dough onto a clean, floured work surface, cut the dough in half, and with a rolling pin, shape each piece into a large circle.  Cut the circle into six triangles.  Roll each triangle up, starting from the widest point, until you have a crescent shape.

crescentshape

Place the crescents on the prepared baking sheet, cover with a clean towel and let rest for another 30 minutes.

Brush the crescents lightly with some plant based milk and sprinkle on seeds of choice and baking in the oven for about 15 minutes until lightly golden up top.  Serve warm with vegan butter, jam or vegan cheese, and your favorite hot beverage.

horn6

horn7

5 Comments

  1. Kristin Sætre

    I get so nostalgic when I read this and see the recipe… one day I will try to make them!!!!

    Reply
    • Sunny

      Awww nice Kristin, thanks for reading and your comment! Stay in touch and let me know if you decide to nake them! ❤️

      Reply
  2. marja9105arctic

    cheese and ham “horns” at high school – we loved them!! Heated and some times ketchup and mustard:) Memories

    Reply
    • Sunny

      Oh my goodness, yes!! So delicious! 🙂

      Reply
  3. spoonsandsplatters

    Takk for oppskriften! Jeg har faktisk aldri lagt merke på horn i butikkene den tiden da jeg bodde i Oslo, men kan godt tenke meg å bake dem snart! Gjerne med fyll 🙂

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Arctic Grub
crescentshape
horn6
horn7
My Norwegian Bread Baking course is opening next week, and I’m busting all the myths that might be holding you back from bread bliss. Swipe through to read more! 

Have you ever tried making Norwegian bread before? 

Drop a comment and let me know how it went! If you haven’t tried yet, what’s holding you back? I’d love to know.

Click the link in bio or comment VIP to join the VIP waitlist and get early access + a special bonus when enrollment opens!

#NorwegianBread #HomeBaking #BreadMaking #FoodFromScratch #SlowFermentation #BakingCourse #NordicBaking #HealthyBread”
#arcticgrub
𝐘𝐨𝐮𝐫 𝐖𝐡𝐢𝐭𝐞 𝐁𝐫𝐞𝐚𝐝 𝐂𝐨𝐮𝐥𝐝 𝐍𝐄𝐕𝐄𝐑 🙅‍♀️”

Tired of being told bread is the enemy? Spoiler: it’s not the bread—it’s WHICH bread.

This isn’t your sad grocery store sandwich loaf. 

This is Norwegian seed bread. THE. REAL. DEAL. 👊

Swipe through the below photos to see why this bread is actually your body’s BFF ➡️

And the FLAVOR? 

We’re talking next-level bread experience. 

That nutty richness from toasted seeds. 

The subtle tang from slow fermentation. 

The deep earthiness of whole grains. 

Once you taste this, that flavorless white foam masquerading as bread will never satisfy you again.

Want to learn how to make this life-changing loaf yourself? 

Waitlist for my Norwegian Bread Baking course is NOW OPEN!

Early birds get a secret VIP bonus you won’t want to miss!

Comment VIP to get the link for the waitlist and be the first to know when doors open and be eligible for the free bonus!

 #NorwegianBread #RealFood #NutritionMyths #wholegrainbread #bakebread #onlinebreadbakingcourse #norwegianrecipes #arcticgrub
There’s nothing quite like the comfort of traditional 𝒔𝒎ø𝒓𝒃𝒓ø𝒅 topped with pickled herring.

It’s the ultimate Nordic flavor experience!

Capture the essence of classic sild (herring) while bringing a fresh contemporary Norwegian taste to your table with my 𝐕𝐞𝐠𝐚𝐧 𝐁𝐞𝐞𝐭 𝐚𝐧𝐝 “𝐇𝐞𝐫𝐫𝐢𝐧𝐠” 𝐒𝐚𝐥𝐚𝐝.

Drawing on my experience at Manhattan’s Aquavit restaurant, this recipe balances the three crucial elements of traditional sild: acid, salt, and sweetness.

The magic happens when my secret substitute for herring is transformed through careful marination, creating that distinctive texture we associate with pickled herring. 

Combined with earthy roasted beets, crisp green apple, and a creamy mustard dressing, this salad delivers Norwegian cuisine’s distinctive complex flavors.

Get the recipe link for this salad in my bio 🙂

This salad shines as part of a traditional 𝘴𝘮ø𝘳𝘨å𝘴𝘣𝘰𝘳𝘥 and 𝘬𝘰𝘭𝘥𝘵𝘣𝘰𝘳𝘥 or as a stand-alone 𝘱å𝘭𝘦𝘨𝘨 for your daily bread. 

I particularly love this salad on Norwegian 𝐡𝐲𝐭𝐭𝐞𝐛𝐫ø𝐝.

Recipes for this ‘cabin loaf’ are hard to come by but I share my special recipe in my 𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐁𝐚𝐤𝐢𝐧𝐠 𝐜𝐨𝐮𝐫𝐬𝐞, which will be relaunching later month. 

Get on the VIP list for early access to the course and special perks!  Comment VIP to get the link! 🍞🥖

#norwegianbreadcourse #norwegianrecipes #veganbeetandherringsalad #nordicplantbasedkitchen #veganizingscandinavianfood #arcticgrub
𝐇𝐚𝐩𝐩𝐲 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐖𝐨𝐦𝐞𝐧’𝐬 𝐃𝐚𝐲! 

Today we celebrate the strength, resilience, and creativity of women everywhere, especially those who have shaped Norwegian food culture through generations.

I share quotes from Pippi yearly on this day, and I especially love this one: “𝑰 𝒂𝒎 𝒕𝒉𝒆 𝒔𝒆𝒂, 𝒏𝒐𝒃𝒐𝒅𝒚 𝒐𝒘𝒏𝒔 𝒎𝒆.”

Like the untamed sea, women’s contributions to our culinary traditions have been powerful, boundless, and essential. 

From grandmothers passing down secret family recipes to innovative female chefs redefining Nordic cuisine today.

What’s your favorite dish passed down from a strong woman in your life? 

Share in the comments below!

#InternationalWomensDay #WomenInFood #NorwegianCuisine #PippiLongstocking #WomensEmpowerment #ArcticGrub
Have you ever wondered what happens when you combine the earthy warmth of Norwegian root vegetables with the bright, tangy zip of dill pickles? 

Let me introduce you to my Broccoli Dill Pickle Soup, inspired by Norwegian traditions and Eastern European cuisine.

This soup is a celebration of Norwegian ingredients—abundant broccoli that thrives in our cold climate, hearty root vegetables, and fresh dill—transformed into a vibrant green bowl of comfort perfect for chilly winter days.

Now you might be thinking “Dill pickles in soup? I don’t think so.”

But trust me. Dill pickles and their brine add depth to this soup making it truly unforgettable (in the best possible way!).

Rich, satisfying and completely plant-based- this soup comes together in 30 minutes and goes perfectly with a slice (or two)of homemade Norwegian seeded whole-grain bread...

By the way if you want to learn how to make the most authentic. delicious Norwegian bread, be sure to get on my wait list for when my best-selling online Norwegian bread course opens later this month...

Get both links in bio or comment “DILL PICKLE” to get all the info sent to you!

#broccolisoup #dill #norwegianrecipes #nordiccomfortfood #vegansouprecipes #arcticgrub #soupandbread
🇳🇴 FASTELAVN IS THIS WEEKEND! 🇩🇰 

Time for the most irresistible Nordic treat you’ll ever taste - fastelavnsboller! 

These heavenly cardamom-spiced buns filled with vanilla cream and berry jam are a centuries-old tradition I simply can’t get enough of. 

In this week’s new blog post, I’m sharing dairy-free versions  of both the Norwegian and Danish versions of fastelavnsboller that are just as pillowy-soft and decadent as their conventional counterparts.

Click the link in bio or comment CREAM BUNS to get the recipes and discover why even professional chefs struggle to stop at just one! 

🇳🇴🇩🇰

#Fastelavn #NordicBaking #FastelavnsBoller #ArcticGrub #vegancreambuns #NorwegianTraditions #Nordicrecipes