Nut Filled Butterhorns Recipes

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NUT-FILLED BUTTERHORNS



Nut-Filled Butterhorns image

These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort. -Michael Engerson, Hustisford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 4 dozen.

Number Of Ingredients 21

3 packages (1/4 ounce each) active dry yeast
1/4 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1 cup sour cream
7 large egg yolks
1/8 teaspoon salt
8 to 8-1/2 cups all-purpose flour
FILLING:
6 large egg whites
1 teaspoon cream of tartar
1 cup sugar, divided
3 cups ground walnuts or pecans
2 teaspoons ground cinnamon, optional
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/2 teaspoon almond or vanilla extract, optional
5 to 7 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. , For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.

Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA'S BUTTERHORNS



Grandma's Butterhorns image

These butterhorns are the ones my Grandma makes for every holiday and special occasion. They're cute little sweet rolls topped with a vanilla glaze.

Provided by Pinch of Yum - adapted from Grandma R's recipe

Categories     Dessert

Time 50m

Number Of Ingredients 8

2 cups flour
12 oz. cottage cheese
2 sticks butter/margarine
dash of salt
2 cups powdered sugar
2 tbs. butter/margarine
2 tbs. milk
1 tsp. almond flavoring

Steps:

  • Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
  • Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
  • Bake on greased cookie sheet and 350 for 30 minutes. Cool.
  • Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

Nutrition Facts : Calories 83 calories, Sugar 4.9 g, Sodium 51.2 mg, Fat 4.6 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 9 g, Fiber 0.1 g, Protein 1.7 g, Cholesterol 12.8 mg

ALMOND BUTTERHORNS



Almond Butterhorns image

These are very light and flavorful rolls. The filling gives them a wonderful taste.

Provided by Taste of Home

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 18

3-1/4 teaspoons active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar, divided
1 cup butter, softened
4 cups all-purpose flour
1/8 teaspoon salt
4 large eggs
FILLING:
5 tablespoons butter, softened, divided
1 cup sugar
1 cup ground almonds
1 large egg, lightly beaten
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk
1/4 teaspoon vanilla extract

Steps:

  • In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight., Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon zest and remaining butter; mix well. Spread a third over each circle of dough. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. , Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.

Nutrition Facts :

GRANDMA'S BUTTERHORN COOKIES



Grandma's Butterhorn Cookies image

This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart.

Provided by Lauren

Categories     Dessert

Time 3h45m

Number Of Ingredients 9

2 cups all purpose flour
1/2 lb cold butter (1 cup or 2 sticks)
1 egg yolk
3/4 cup sour cream
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 cup walnuts
3/4 cup granulated sugar
powdered sugar (for dusting)

Steps:

  • In large bowl, combine flour, salt, and butter until coarse crumbs form. Stir in sour cream and egg yolk until dough comes together--you may want to use your hands. Form into a fat disc shape, wrap in waxed paper and refrigerate 2-3 hours.
  • To form cookies, remove dough from fridge and let it warm up for 5-10 minutes while you make the filling.
  • In food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
  • Next, cut the dough into 4 equal pieces. Flour your board liberally and roll out one piece of dough into a circle that is 12-14 inches across and 1/8 inch thick. You want the circle to be pretty even, but it doesn't doesn't have to be perfect.
  • Sprinkle on 1/4th of the sugar walnut mixture over entire circle. Using a sharp knife, cut dough into 12 even triangular pieces (just like you're cutting a pie). Roll up each triangle tightly, starting at the wide end to form crescent shapes. Place onto an ungreased cookie sheet. Continue this process with remaining dough and filling.
  • Bake Butter Horns at 300 degrees for 25-30 minutes. I cooked mine for 32 minutes. When you take them out of the oven, they shouldn't be shiny and the dough should be pretty much dry to the touch. At 25 minutes, I could still see a little butter in the dough that was making the dough moist still, so after a few minutes more in the oven, that went away and they looked cooked. As a reminder, if you are using a non-stick darker cookie sheet, these are going to cook faster. You want the bottoms of the cookies to be light brown, not dark brown! So be careful.
  • After 5 minutes on the baking sheet, remove to a cooking rack.
  • Dust all the Butter Horns with powdered sugar and enjoy!
  • I decided to give some away and pack them in these cute little glassine bags! Adorable!

Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 43 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GERMAN BUTTERHORNS



German Butterhorns image

This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.

Provided by SweetFuzion

Categories     Dessert

Time 16m

Yield 30 butterhorns, 30 serving(s)

Number Of Ingredients 16

4 cups flour
2 (1/4 ounce) packages yeast
4 egg yolks
1 cup sour cream
1 teaspoon salt
1 1/4 cups shortening
1 teaspoon vanilla
2 tablespoons sugar
1 cup powdered sugar, for rolling out dough
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, chopped fine
1/4 cup butter, melted
1 teaspoon almond extract
2 cups powdered sugar

Steps:

  • Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
  • When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
  • Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
  • Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
  • At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
  • Enjoy!

Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9

GRANDMA'S BUTTER HORNS (BROWN SUGAR WALNUT RUGELACH)



Grandma's Butter Horns (Brown Sugar Walnut Rugelach) image

My grandma's butter horns - aka brown sugar walnut rugelach! These buttery, slightly sweet cookies are irresistible. A special family recipe that is made with sour cream instead of cream cheese. Vegetarian.

Provided by Ashley / Cook Nourish Bliss

Categories     Dessert

Time 3h2m

Number Of Ingredients 7

2 cups all-purpose flour
1 cup unsalted butter, cold and cut into chunks
1 cup full-fat sour cream, cold
1 large egg yolk
2 cups raw walnuts, finely chopped
¾ cup packed light brown sugar
confectioners' sugar, for dusting

Steps:

  • Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps.
  • Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap.
  • Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
  • Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  • In a medium bowl, mix together the walnuts and brown sugar until well combined, making sure to break up any clumps of brown sugar. Set aside.
  • Working one ball of dough at a time (keep the other balls in the fridge while you do this), place the chilled dough on a well-floured work surface (I like to do this on well-floured parchment paper). Roll out into a circle that is between ⅛ and ¼ inch in thickness.
  • Sprinkle ⅓ of the walnut / sugar mixture evenly over the dough (all the way to the edges) then press down lightly into the dough. With a pastry or pizza cutter, slice the dough like you would a pizza, into 16 equal triangles.
  • Starting with the wide end, roll up each triangle - some of the filling will fall out - that's totally fine. Place the shaped cookies on the prepared baking sheet, with the seam side / tip down. Repeat this process with the remaining two balls of dough.
  • Bake for about 22 to 24 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking in batches, keep any unbaked, shaped cookies in the refrigerator.
  • Once completely cool, dust generously with confectioners' sugar.

Nutrition Facts : Calories 104 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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