Hungarian Butterhorns
Hungarian Butterhorns is an moderately easy dinner. Made with 4 c. flour, 1 envelope dry yeast, 1 1/4 c. butter, 2 tsp. vanilla extract and 2/3 c. sour cream, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Sift flour and salt into bowl.
Stir in dry yeast.
Cut in butter until crumbly.
Add egg yolks, 2 teaspoons vanilla and sour cream; mix well.
Chill for 1 hour.
Beat egg whites in mixing bowl until stiff peaks form.
Add 3/4 cup sugar gradually, beating constantly.
Stir in 1 teaspoon vanilla.
Fold in walnuts.
Divide dough into 4 portions.
Roll 1 portion at a time into circle on surface sprinkled with confectioners sugar and granulated sugar. Spread each circle with 1/4 of the filling.
Cut into wedges. Roll from wide ends to enclose filling.
Place point side down on ungreased baking sheet.
Bake at 350Β° for 12 to 15 minutes or until golden brown.
Remove to wire rack to cool.
Store in airtight container.
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