German Butterhorns
- Ready In:
- 16mins
- Ingredients:
- 16
- Yields:
-
30 butterhorns
- Serves:
- 30
ingredients
-
Pastry
- 4 cups flour
- 2 (1/4 ounce) packages yeast
- 4 egg yolks
- 1 cup sour cream
- 1 teaspoon salt
- 1 1⁄4 cups shortening
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1 cup powdered sugar, for rolling out dough
-
Filling
- 4 egg whites
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups walnuts, chopped fine
-
Glaze
- 1⁄4 cup butter, melted
- 1 teaspoon almond extract
- 2 cups powdered sugar
directions
- 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!
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RECIPE SUBMITTED BY
Sweet**Fuzion
Seattle, WA
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