Butterhorns

Yield: 72 servings

Measure Ingredient
1 pack Active Dry Yeast
¼ cup Warm Water
4 cups All-Purpose Flour
½ teaspoon Salt
3 \N Sticks Unsalted Butter
3 \N Egg Whites
¾ cup Granulated Sugar
\N \N Confectioner's Sugar cut into bits
2 \N Egg Yolks
½ cup Sour Cream
1 teaspoon Vanilla Extract
1 cup Nuts -- finely chopped
1 teaspoon Vanilla Extract

THE DOUGH

THE FILLING

FOR DUSTING

1. Dissolve the yeast in the warm water; in 5 to 10 mins the yeast should foam. Whisk the flour with the salt in a large mixing bowl.

Cut ing the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Blend in the dissolved yeast, the egg yolks, sour cream and vanilla. Wrap the dough in plastic and refrigerate at least 1 hour.

2. Make the filling. Beat the egg whites with the granulated sugar until soft peaks form. Fold in the nuts and vanilla.

* Preheat the oven to 375 F.

3. Divide the dough into 12 equal portions. Roll each portion into a thin 8-inch circle. Cut each circle into 6 pie-shaped parts.

4. Place a Tbs of filling on each wedge and spread slightly. Starting at the large end, roll up and place on lightly greased baking sheets; with your fingers shape each portion into a crescent. Bake about 10 mins, or until lightly browned. Cool on a rack and dust with confectioners' sugar while still warm.

This family traditional Easter/Christmas goodie comes from Dolly Kress by way of the ERIE COUNTY FAIR & EXPOSITION of Hamburg, New York. Fair Dates: 11 days, beginning 2nd Thursday in August.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-28-95 (159) Fido: Cooking

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