UKRAINIAN BUTTER HORNS
Make and share this Ukrainian Butter Horns recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter at high speed and sugar gradually, creaming until light and fluffy.
- Beat in egg yolk and vanilla extract.
- Beat in almonds, then flour.
- With hands, shape 1-inch pieces of dough into crescents.
- Place on ungreased baking sheets, about 1 inch apart.
- Bake at 350 degrees F.
- for about 20 minutes, or until just golden on edges.
- While warm, coat crescents with confectioners' sugar.
Nutrition Facts : Calories 126.9, Fat 8.7, SaturatedFat 5, Cholesterol 28.2, Sodium 2, Carbohydrate 11.1, Fiber 0.4, Sugar 4.3, Protein 1.4
ALMOND HORNS
We were eating some almond horns the other evening and we thought that they wouldn't be too difficult to make -- well we were wrong. However, the instructions are long and convuluted but they are worth their while. It is a macaroon type dough rolled in sliced almonds and it is delicious. Cooling time is 20 minutes.
Provided by Manami
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line cookie sheet with parchment or foil.
- In a food processor combine almond paste and sugar.
- Mix until the texture of fine crumbs.
- Add egg white and flour, reserving yolk.
- Mix until dough becomes smooth paste, it will be slightly sticky.
- Turn dough out onto a lightly floured surface.
- With floured hands roll dough into a 12" log.
- Divide into 12 equal pieces and roll into balls.
- Roll balls between palms into 3" logs, slightly tapered at ends.
- Spread almonds on a plate.
- Beat reserved egg yolk with 2 tablespoons of water.
- Dampen log with beaten yolk.
- Roll each log in almonds until coated, bending into crescents.
- Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
- Preheat oven to 350ºF.
- Bake 12-14 minutes or until light golden in color.
- Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
- Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
- Melt chocolate in double boiler or microwave.
- Dip cookie ends into melted chocolate.
- Place back on parchment until chocolate is dry.
- Layer "Almond Horns" between sheets of wax paper in airtight container.
Nutrition Facts : Calories 187.8, Fat 11.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 46.6, Carbohydrate 19.1, Fiber 2.1, Sugar 14.3, Protein 4.6
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.
BUTTER HORNS
This has been a favorite yeast roll in our family. My Mom used to make these, so this brings back good memories of her. I have brought these to potlucks and usually don't take any home with me. Kids will take two or three at one time once they have tasted them. Use them as a dinner roll or ice them with a butter icing, top with crusted walnuts. Humm.....
Provided by Shar-on
Categories Yeast Breads
Time 1h40m
Yield 8-10 dozen
Number Of Ingredients 8
Steps:
- I use my Bosch mixer with dough hooks to make these, but you can make them by hand as well.
- Into the mixing bowl put yeast, sugar and hot water.
- Melt margarine and crisco and add to mixing bowl.
- Add about 4 cups of flour, then the eggs and salt.
- Add the remaining flour until dough is clean from the sides of the bowl.
- This may differ and not necessarily be 9 cups, it could be less or maybe more.
- Let the mixer knead the dough a couple of minutes.
- Place dough in large greased bowl (tupperware fix-n-mix) and cover.
- Then let rise about 20-30 minutes or till lid of tupperware pops off.
- Punch down.
- Preheat oven to 400 deg F.
- Roll dough into about 9" circles, 1/3 inch thick.
- Cut each circle into 10- 12 wedge-shaped pieces.
- (Wide end should be about 2 1/2- 3 inches wide).
- Roll up each wedge, starting at wide end and rolling to the point.
- Place on greased pan and finish doing this to all the dough.
- Let rise, covered with a clean teatowel and a plastic sheet on top of the towel (like a heavy plastic bag cut open).
- The plastic keeps the rolls from drying out as they are rising.
- Bake at 400 deg F for about 8- 10 minutes or until golden in color.
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
NUT HORNS
This is my mother;s recipe. It has to be at least 60 years old. The dough is soft and has to be refrigerated before using, but these are delicious. I can't stop eating them.
Provided by Jane from Ohio
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 81.1, Fat 5.5, SaturatedFat 3, Cholesterol 15.5, Sodium 37, Carbohydrate 7.4, Fiber 0.2, Sugar 3.3, Protein 0.9
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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