Butterhorn Danishes With Strawberry Cream Cheese Or Maple Walnut Filling Food

BUTTERHORNS RECIPE

Steps:

• Soak the yeast to soften. In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
• Set out the egg to warm to room temp.
• Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
• Scald a 1/2 cup milk, add 1/2 cup stir until butter melts. Set aside until lukewarm.
• Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
• Let the dough rise until double in bulk.
• Punch down to remove the excess air.
• Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices.
• Place on a greased cookie sheet lined with parchment paper and let rise about an hour. Bake at 375 for 25 min.

DANISH BUTTERHORNS

Steps:

• Step 1: Using the bowl of a food processor fitted with a blade attachment, pulse 4 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt and 1 cup unsalted butter (cut into small pieces and chilled). Pulse until butter is pea-sized. Transfer to a large bowl.
• Step 2: Using a small bowl, combine 2 teaspoons sugar, 2 tablespoons active dry yeast and 1/2 cup warm water. Set aside for 10 minutes and allow yeast to bubble and activate.
• Step 3: Using a medium bowl, whisk together 1 cup warmed milk and 2 room-temperature eggs. Add milk and yeast mixtures to the flour mixture. Stir well until combined; dough will be soft. Cover with plastic wrap and refrigerate 4 hours or overnight.
• Step 4: Using a medium bowl, combine 1 cup finely chopped walnuts, 1 cup light brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Set aside.
• Step 5: Preheat oven to 400 F. Line a baking sheet with parchment paper, set aside.
• Step 6: Using a clean, floured surface, divide the dough into 8 parts. Work with one piece of dough at a time, refrigerate the rest, and shape dough into a disc. Roll into an 8-inch circle. Dust with flour as needed. Cover circle with a thin layer of filling almost to the edge. Cut into 8 wedges.
• Step 7: Beginning at the wide edge, roll toward the center, pinch seam shut and curve crescent slightly. Transfer to prepared pan with the seam end of the dough underneath. Set aside and allow to rise for 1 hour. Alternatively, you can cut dough into squares, bringing two opposite corners to the center and pinch together.
• Step 8: Bake until golden brown, about 12 minutes. Remove from pan, cool on a wire rack. Dust with confectioners' sugar, if desired.

BUTTERHORNS

Steps:

• Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
• In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
• Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
• Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
• Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
• About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
• Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.

GERMAN BUTTERHORNS

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!

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.