Moms Nut Horns Food

NUT HORNS

Steps:

• Mix flour and butter with pastry blender.
• Make a well in the center.
• add 1 egg yolk and sour cream.
• Mix together well.
• Divide dough in 3 balls.
• Wrap each ball in wax paper.
• Chill overnight.
• Next day, take out one ball at a time.
• roll out on floured board in a circle.
• as a pie crust 12" to 13" across.
• Mix 3/4 cut ground walnuts and.
• 3/4 cups of sugar.
• Divide this filling into 3 parts.
• Sprinkle over rolled out dough.
• Then roll nuts lightly into dough with a rolling pin.
• Cut into 16 wedges.
• Roll each piece wide end first to narrow tip.
• Place narrow end down on cookie sheet.
• Bake at 350 degrees for 20 minutes until golden.
• Dust with powdered sugar before serving.

SOUR CREAM BUTTER HORNS

Steps:

• Cut margarine into flour.
• Add egg yolk and sour cream.
• Shape into 4 balls and let them chill in the refrigerator (usually overnight).
• Roll balls into a circle so the dough is thin.
• Combine the sugar, cinnamon, and walnuts in a separate bowl.
• Sprinkle the dough with the nut mixture.
• Cut the dough into 16 triangle pieces.
• Roll each section.
• Once placed on cookie sheet, brush with the egg white and if desired, sprinkle a little bit of the nut mixture on top.
• Bake 25 min at 350.

NUT HORNS

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.

NUT HORNS

Steps:

• Scald milk. Cool to safe temperature for yeast.
• In a separate pot melt shortening.
• Beat eggs.
• Dissolve yeast in the warm milk. Add shortening and beaten eggs.
• Add flour 2 cups at a time. Knead dough.
• Cover and refrigerate overnight.
• To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
• Add beaten eggs and cook 2 minutes. Remove from heat.
• Heat oven to 375°F.
• Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
• Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
• Place on greased cookie sheet. Sprinkle with powdered sugar.
• Bake 15-20 minutes (lightly browned?).

KIFLES (NUT ROLLS OR HORNS)

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.