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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6280 Calories from Fat 2726

% Daily Value*

Total Fat 306 g471.4%

Saturated Fat 157.4 g787.2%

Trans Fat 0 g

Cholesterol 1237.8 mg412.6%

Sodium 1783.7 mg74.3%

Total Carbohydrates 795 g264.9%

Dietary Fiber 21.7 g86.9%

Sugars 393.5 g

Protein 101 g201.5%

Vitamin A 153.6% Vitamin C 3.5%

Calcium 62.1% Iron 148.1%

*Based on a 2000 Calorie diet

Hungarian Butterhorns Recipe