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Hungarian Butterhorns

  Sugar 1 1⁄2 Cup (24 tbs)
  Sifted flour 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Butter 1 Cup (16 tbs)
  Yeast 1⁄4 Ounce (1 Package)
  Vanilla 2 Teaspoon
  Eggs 3 , separated
  Sour cream 1 Cup (16 tbs)
  Powdered sugar 4 Tablespoon
  Finely chopped nuts 3⁄4 Cup (12 tbs)
  Confectioner's icing 2 Tablespoon

Sift 1/2 cup sugar, flour and salt together into a bowl and cut in the butter.
Add the yeast, 1 teaspoon vanilla, beaten egg yolks and sour cream and mix until smooth.
Divide into 10 parts.
Roll out each part into a circle on a board covered with powdered sugar and cut into 8 pie-shaped wedges.
Beat the egg whites until stiff, adding remaining sugar gradually, and fold in remaining vanilla.
Place 1 teaspoon meringue on wide end of each wedge and roll towards point.
Place on a greased baking sheet, point side down, and let rise for 30 minutes.
Bake in a 400-degree oven until brown.
Frost with confectioners' icing while warm.

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