Hungarian Butterhorns

Recipe by andypandy
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READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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