Hungarian Butterhorns Recipe

Name: Hungarian Butterhorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. flour; 1 envelope dry yeast; 1 1/4 c. butter; 2 tsp. vanilla extract; 2/3 c. sour cream; 3 egg whites; 1 tsp. vanilla extract; 1 c. ground walnuts; 1 tsp. salt; 3 eggs, yolks beaten; 3/4 c. sugar

Servings: persons

4 c. flour
1 envelope dry yeast
1 1/4 c. butter
2 tsp. vanilla extract
2/3 c. sour cream
3 egg whites
1 tsp. vanilla extract
1 c. ground walnuts
1 tsp. salt
3 eggs, yolks beaten
3/4 c. sugar

1
Sift flour and salt into bowl.
2
Stir in dry yeast.
3
Cut in butter until crumbly.
4
Add egg yolks, 2 teaspoons vanilla and sour cream; mix well.
5
Chill for 1 hour.
6
Beat egg whites in mixing bowl until stiff peaks form.
7
Add 3/4 cup sugar gradually, beating constantly.
8
Stir in 1 teaspoon vanilla.
9
Fold in walnuts.
10
Divide dough into 4 portions.
11
Roll 1 portion at a time into circle on surface sprinkled with confectioners sugar and granulated sugar. Spread each circle with 1/4 of the filling.
12
Cut into wedges. Roll from wide ends to enclose filling.
13
Place point side down on ungreased baking sheet.
14
Bake at 350u00b0 for 12 to 15 minutes or until golden brown.
15
Remove to wire rack to cool.
16
Store in airtight container.

2280

kcal

Calories

125

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 c. flour, 1 envelope dry yeast, 1 1/4 c. butter, 2 tsp. vanilla extract, and more.

Yes, Hungarian Butterhorns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Butterhorns

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