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1
Prepare the pastry the night before you are ready to cook.
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2
To make the pastry, put the butter, cream cheese and salt into the large bowl of an electric mixer.
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3
Beat on medium, then high speed, until the mixture is creamy and smooth.
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4
Then beat on low speed while gradually adding the flour.
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5
If the dough starts to overly coat the beaters, scrape the dough off the beaters and continue adding flour, stirring it in with the hands until thoroughly and evenly blended.
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6
The dough will be extremely sticky.
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7
Scrape the dough off the hands and fingers.
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8
Rinse, wash and dry the hands.
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9
Turn the dough out onto a well-floured board.
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10
Flour the hands and gather the dough into a short sausage shape.
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11
Cut this into three pieces of equal size.
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12
Flatten each piece slightly and wrap each piece in clear plastic wrap.
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13
Refrigerate overnight.
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14
When ready to cook, preheat the oven to 350 degrees.
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15
Line two cookie sheets with aluminum foil and set aside.
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16
Combine the sugar and cinnamon for the filling and set aside.
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17
Place one ball of dough on a floured pastry cloth.
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18
Hammer the dough firmly to soften it slightly.
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19
Do not let it become warm.
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20
Quickly roll out the dough, turning it occasionally, with a floured rolling pin into a circle about 12 inches in diameter.
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21
Don't worry about a slighly uneven edge.
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22
Using a pastry brush, brush the dough with a tablespoon of the melted butter.
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23
Sprinkle the dough all over with one-third of the cinnamon-sugar mixture.
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24
Sprinkle with one-third of the currants or raisins and one-third of the walnuts.
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25
Roll the rolling pin lightly over the top to press the filling slightly into the dough.
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26
Using a long, sharp knife, cut the circle into 12 pie-shaped wedges.
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27
Roll each wedge jellyroll fashion, rolling from the outside toward the point.
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28
Do not be dismayed if some of the filling falls out.
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29
Place each roll, point side down, about one inch apart on one foil-covered cookie sheet.
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30
Repeat with a second ball of dough and then a third, filling and rolling each as indicated.
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31
For the glaze, beat the egg yolk with the water.
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32
Brush the top of each walnut horn lightly and evenly with the mixture.
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33
Place each sheet on a rack in the oven and bake for 30 minutes.
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34
Preferably at mid-point during the baking, you should reverse the sheets top to bottom and front to back, to insure even browning.
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35
When the horns are cooked, remove them with a metal spatula and transfer them to racks to cool.
