Sunday, February 24, 2013

Hungarian Butter Horns - Eastern Tennessee Cookbook

1 cake yeast, crumbled (2 1/2 teaspoons dry yeast, or 1 packet)
4 cups flour
1/2 teaspoon salt
1 cup butter - cold

Mix like pie crust and add:

3 egg yolks, beaten
1/2 cup sour cream
1 teaspoon vanilla

1/4 cup cold water (you may have to add more water to get a good rolling dough)

Mix thoroughly. Divide dough into 6 parts. Roll each part like a pie crust and divide into 8 wedges, using confectionary sugar on the board.

Filling: Beat 3 egg whites very stiff and add 1 cup sugar. Fold in 1/4 pound chopped walnuts (I did a little more).

Spread 1 teaspoon on each wedge. Roll like butter horn and begin rolling from wide end. Place on greased cookie sheet and bake at 375 degrees for 20 minutes.

No comments:

Post a Comment