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