GRANDMA'S BUTTERHORNS
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
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
BUTTERHORNS
another old recipe my mom would make. I loved helping making and twisting the dough. And of course the topping!
Provided by Donna Nelson
Categories Sweet Breads
Time 4h30m
Number Of Ingredients 9
Steps:
- 1. Mix together the first four ingredients as for pastry and set aside.
- 2. Set yeast in warm water and sugar, set aside for 10 minutes. Scald milk, cool and add egg. Add yeast to egg and milk and mix. Make a well in the pastry mixture, add the liquid all at once and mix thoroughly. Cover tightly in bowl with waxed paper and damp cloth and refrigerate at least 2 hours, no longer than 48 hrs.
- 3. Remove from fridge, flour board well and roll out paste to rectangle. Cut into 1" wide x 12" long strips (I use a pizza cutter). Twist and make into a circular shape. Place on greased or parchment papered cookie sheet and let rise 1 1/2 hours. Bake 12-15 minutes at 400F. Frost and sprinkle with your choice of nuts or coconut. toasted coconut is my personal favorite.
- 4. We used a very thin frosting of icing sugar and milk.
BUTTERHORNS
Butterhorns fall into two camps: savory or sweet. These are the latter, filled with a tender mince of nuts and topped with an almond-flavored frosting. Sweet butterhorns are a favorite of the in-house bakeries at the Bavarian Inn and Zehnder's of Frankenmuth, the two big all-you-can-eat chicken dinner restaurants in Frankenmuth, Mich. This recipe comes from Dorothy Zehnder, a founder of the Bavarian Inn. Tucking in the corners of each butterhorn before rolling helps contain the filling during baking.
Provided by Sara Bonisteel
Time 1h45m
Yield 36 butterhorns
Number Of Ingredients 18
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
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
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
OLD WORLD BUTTER HORNS
Light and flaky filled cookie. One of my mother's dear friends, a woman of German heritage, shared this recipe with her more than 40 years ago. At the time, it had been in her family for more than 100 years! It has always been my favorite cookie for special occasions and still is. We use two variations for the filling: the traditional orange date nut filling provided here or, mincemeat, a family favorite, during the holiday season. The filled cookies freeze well and can be baked off straight from the freezer. For best results, be certain that the dough is thoroughly chilled before rolling out and that the filling has cooled completely before use.
Provided by Hotelier in Holland
Categories Dessert
Time 30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 10
Steps:
- Add salt to flour and sift if needed.
- Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
- Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
- Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
- Roll each ball into a 8-10 inch circle on a well floured surface.
- Cut circles into 8 wedges (pie slice style).
- Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
- Place folded side down on ungreased cookie sheet.
- Bake in preheated oven (400F) for 15-20 minutes.
- Place on rack to cool and sprinkle immediately with powdered sugar.
- FILLING.
- Place all filling ingredients into heavy saucepan (cast iron preferred).
- While stirring continuously, cook until it forms a thick solid sticky mass.
- Set aside to cool thoroughly before use.
Nutrition Facts : Calories 120.5, Fat 7.3, SaturatedFat 4, Cholesterol 16.6, Sodium 103, Carbohydrate 12, Fiber 0.6, Sugar 5, Protein 2.2
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