HUNGARIAN NUT HORNS
My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
HUNGARIAN NUT HORNS
My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
HUNGARIAN NUT ROLLS
Just like grandmas! Beautiful and delicious. The nuts actually taste like candy after the recipe is all put together, so this may be surprisingly tasty even for the non-nut-lover.
Provided by Munchkin Mama
Categories Yeast Breads
Time 10h45m
Yield 3 rolls
Number Of Ingredients 13
Steps:
- Dough: Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.
- Prepare filling by mixing together nuts and sugar and then add vanilla. Fold in beaten egg whites.
- Use 1 to 1 ¼ cups filling per roll.
- Roll out each ball into rectangle 1/8 to ¼ inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within ½ inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for 3 hours. Brush top with beaten egg. Bake at 325°F for 1 hour.
HUNGARIAN BUTTERHORNS
Make and share this Hungarian Butterhorns recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Soften the yeast in warm water.
- Stir in the 1 tsp.
- sugar.
- Let stand in warm place until bubbly.
- This will take about four minutes.
- Cut the butter into the flour with a pastry blender.
- Stir in the yeast mixture and the egg yolks.
- Shape dough into a ball.
- Let rest about 30 minutes.
- Beat the egg white until stiff.
- Beat in the remaining sugar to make a thick meringue.
- Fold in the nuts.
- Set aside.
- Roll dough into a 16 inch circle and cut into 16 wedges.
- Spread meringue onto the dough.
- Roll each wedge from wide end to the tip.
- Place onto a greased baking sheet.
- Bake 350 degrees for 20 minutes, until golden.
- Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
- Frost each cookie.
HUNGARIAN NUT HORNS
My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.
Provided by Allrecipes Member
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Dissolve yeast in water; set aside. In a large bowl, combine flour and salt. Cut in butter with pastry blender or hands. Add egg yolks, sour cream and vanilla and yeast mixture. Mix well with hands (dough will not be sticky). For filling, beat egg whites until very stiff but not dry. Gradually add sugar and continue beating until stiff. Fold in walnuts and vanilla. Divide dough into eight parts. On a pastry cloth heavily covered with confectioners' sugar, roll one part into a 12-in.-diameter circle. Cut into 12 wedges. Spread 1 teaspoon filling on each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, replenishing confectioners' sugar on pastry cloth to prevent sticking. Place on parchment paper-line baking sheets. Bake at 375 degrees F for 12-14 minutes or until very light brown.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 13.9 g, Cholesterol 28.6 mg, Fat 8 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 66.1 mg, Sugar 5.6 g
KIFLES (NUT ROLLS OR HORNS)
Make and share this Kifles (Nut Rolls or Horns) recipe from Food.com.
Provided by Miss Erin C.
Categories Breads
Time 1h
Yield 80 Kifles
Number Of Ingredients 11
Steps:
- Combine nuts, sugar and vanilla.
- Fold in egg whites; set aside.
- Put flour into a large bowl.
- Add the yeast to the egg yolks in a small bowl and let soften.
- Cut butter into the flour until crumbly.
- Add egg yolks and yeast and sour cream.
- Mix well until it forms a smooth ball.
- Form into 10 balls and chill.
- Mix 1 cup granulated and 1 cup powdered sugar.
- On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
- Cut the circle into 8 pie-shaped wedges.
- Fill the wide end of each wedge with 1 level teaspoon of filling.
- Roll from wide end to the point.
- Continue with all the balls.
- Place on greased cookie sheets.
- Bake at 325°F for 15 minutes.
HUNGARIAN NUT COOKIES
Very good friends of our's made these at Christmastime and I finally asked for the recipe and tried making them myself. They are time-consuming, but oh, so good and worth the time and effort! Perhaps they'll become a holiday tradition in your home! (Prep time includes minimum chilling time)
Provided by SilentCricket
Categories Dessert
Time 3h15m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Mix margarine and cottage cheese.
- Add flour until well-mixed and smooth dough forms.
- Cover and refrigerate overnight, or at least a couple of hours.
- (Shape into walnut-sized balls before or after chilling).
- Roll each ball on floured board to the size of a small saucer.
- (You can mix some sugar with the flour for rolling).
- Make filling by mixing sugar and nuts in blender or food processor till finely chopped.
- Place TSP.
- of filling in center of circles.
- Fold circles in half and seal.
- Form into crescents.
- Sprinkle with sugar and place on ungreased baking sheets.
- Bake at 375 for 15-20 minutes or until golden.
- ***NOTE:You may need to make more filling.
- Also, you may adjust the size of the dough circles too for different sized cookies.
- If you do this, you may need to adjust baking time too!
Nutrition Facts : Calories 148.5, Fat 9.8, SaturatedFat 1.8, Cholesterol 1.5, Sodium 130.6, Carbohydrate 12.8, Fiber 0.4, Sugar 4.3, Protein 2.8
HUNGARIAN NUT HORNS
My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.
Provided by Allrecipes Member
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Dissolve yeast in water; set aside. In a large bowl, combine flour and salt. Cut in butter with pastry blender or hands. Add egg yolks, sour cream and vanilla and yeast mixture. Mix well with hands (dough will not be sticky). For filling, beat egg whites until very stiff but not dry. Gradually add sugar and continue beating until stiff. Fold in walnuts and vanilla. Divide dough into eight parts. On a pastry cloth heavily covered with confectioners' sugar, roll one part into a 12-in.-diameter circle. Cut into 12 wedges. Spread 1 teaspoon filling on each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, replenishing confectioners' sugar on pastry cloth to prevent sticking. Place on parchment paper-line baking sheets. Bake at 375 degrees F for 12-14 minutes or until very light brown.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 13.9 g, Cholesterol 28.6 mg, Fat 8 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 66.1 mg, Sugar 5.6 g
NUT HORNS
This cookie recipe is so good! It is a mixture of walnuts rolled in a sweet yeast dough.
Provided by GRAVEY
Categories Desserts Cookies Filled Cookie Recipes
Time 14h15m
Yield 96
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
- To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 16.6 g, Cholesterol 10.9 mg, Fat 12.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 55.9 mg, Sugar 7.5 g
HUNGARIAN BUTTERHORNS RECIPE - (5/5)
Provided by Lorimarie7
Number Of Ingredients 9
Steps:
- Sift flour & salt. Add yeast. Cut in butter. Add beaten egg yolks, sour cream & 1 tsp vanilla. Mix like a pie crust. Beat egg whites until stiff. Add sugar. Fold in nuts & 1 tsp vanilla. Roll out dough on powdered sugar to the size of a pie tin. Cut into 16 wedges after spreading on filling. Roll to center. Bake at 400 degrees for 15 minutes.
HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S NUT HORNS
This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!
Provided by Stephanie Murtaugh- Flinn
Categories Desserts Cookies Filled Cookie Recipes
Time 8h50m
Yield 24
Number Of Ingredients 7
Steps:
- Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
- Combine walnuts, sugar, and cinnamon in a small bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
- Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
- Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g
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