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Hörnchen  means “Little Horns” in German. They are such a wonderful pastry when properly prepared. Unfortunately, to find good Hörnchen (Croissants, Media Luna’s) is increasingly difficult and in some areas downright impossible.
A good hörnchen is as light as a feather, with dozens of air-seperated layers of buttery pastry. Most of the stuff you can buy these days are mass-produced, previously frozen concoctions which have only a faint visual resemblance to a real hörnchen  and none of the flavor and texture qualities of the genuine article. Some are not even made with puff pastry 😦
However, there is a silver lining –  in my opinion, that stuff is perfectly suitable for a good sandwich or as an accompaniment to a rustic salad.
For today’s lunch I had these babies from a commercial bakery close-by, to share the honors of being my lunch with a “lecker” allgäuer wurstsalat.
Eaten together with the salad, dunked in the rich dressing, they served their purpose as “side bread” well.
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Bon Appetit !   Life is Good !
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Click here for more  Hörnchen

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P.S.
If you don’t have access to Fleischwurst  (German Bologna) and  Allgäuer Bergkäse, you can replace them with  Swiss Cheese and  American style Bologna
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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