Hungarian Butterhorns Recipe

Name: Hungarian Butterhorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 teaspoons active dry yeast (one pkg.); 1/4 cup warm water; 1 cup granulated sugar, plus; 1 teaspoon granulated sugar; 1/2 cup butter; 2 cups all-purpose flour; 2 large eggs, seperated; 1/2 cup chopped walnuts; 1 tablespoon whole milk; 1/2 teaspoon vanilla; 3/4 cup powdered icing sugar

Servings: persons

1
Soften the yeast in warm water.
2
Stir in the 1 tsp.
3
sugar.
4
Let stand in warm place until bubbly.
5
This will take about four minutes.
6
Cut the butter into the flour with a pastry blender.
7
Stir in the yeast mixture and the egg yolks.
8
Shape dough into a ball.
9
Let rest about 30 minutes.
10
Beat the egg white until stiff.
11
Beat in the remaining sugar to make a thick meringue.
12
Fold in the nuts.
13
Set aside.
14
Roll dough into a 16 inch circle and cut into 16 wedges.
15
Spread meringue onto the dough.
16
Roll each wedge from wide end to the tip.
17
Place onto a greased baking sheet.
18
Bake 350 degrees for 20 minutes, until golden.
19
Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
20
Frost each cookie.

878

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 teaspoons active dry yeast (one pkg.), 1/4 cup warm water, 1 cup granulated sugar, plus, 1 teaspoon granulated sugar, 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.

That's it — enjoy your meal!

Hungarian Butterhorns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions