Saturday, June 25, 2011

Hungarian Butterhorns

Contributor:  Miriam Roberts
CC Original

1 T yeast
1/4 cup warm water
4 cups flour
1/2 tsp salt
1 cup butter
3 egg yolks
1/2 cup sour cream

Dissolve yeast in water.  Mix dry ingredients.  Cut in butter.  Add slightly beaten egg yolks and sour cream.  Mix in softened yeast and stir until dough holds together.  Divide into 3 balls and refrigerate while preparing filling.

Filling:  Beat 4 egg whites until soft peaks form.  Add 1 cup sugar, beating until stiff.  Fold in 1 cup finley chopped nuts and 1 tsp vanilla.

Roll each pastry ball into as thin a circle as possible.  (Use powdered sugar on surface to keep dough from sticking--you may need quite a bit of it.)  Spread 1/3 of filling on each rolled pastry.  Cut into 8 wedges each ball.  Roll up from wide end, as for crescent rolls.  Place on greased cookie sheet.  Bake 15-18 minutes at 400 degrees.  Sprinkle with more powdered sugar when cool.  Makes 2 dozen rolls.

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