Best Butter Horns Recipes

OLD WORLD BUTTER HORNS

Steps:

• Add salt to flour and sift if needed.
• Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
• Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
• Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
• Roll each ball into a 8-10 inch circle on a well floured surface.
• Cut circles into 8 wedges (pie slice style).
• Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
• Place folded side down on ungreased cookie sheet.
• Bake in preheated oven (400F) for 15-20 minutes.
• Place on rack to cool and sprinkle immediately with powdered sugar.
• FILLING.
• Place all filling ingredients into heavy saucepan (cast iron preferred).
• While stirring continuously, cook until it forms a thick solid sticky mass.
• Set aside to cool thoroughly before use.

SOUR CREAM BUTTER HORNS

Steps:

• Cut margarine into flour.
• Add egg yolk and sour cream.
• Shape into 4 balls and let them chill in the refrigerator (usually overnight).
• Roll balls into a circle so the dough is thin.
• Combine the sugar, cinnamon, and walnuts in a separate bowl.
• Sprinkle the dough with the nut mixture.
• Cut the dough into 16 triangle pieces.
• Roll each section.
• Once placed on cookie sheet, brush with the egg white and if desired, sprinkle a little bit of the nut mixture on top.
• Bake 25 min at 350.

SOUR CREAM BUTTER HORNS

Steps:

• 1. Sift flour and salt into bowl, add butter and yeast, mixing like pie crust. Add egg yolks, vanilla & sour cream...mix very well. Beat egg whites and sugar and set aside.
• 2. Divide dough into small portions. Roll each portion into a circle on a powdered sugar covered board. Fill with egg white mixture, chopped nuts and cinnamon. Cut into pie shaped wedges. Roll up; beginning with wide end first-like a crescent roll.
• 3. Bake in a preheated 350-375 degree oven 12 minutes or until brown. Frost lightly with a mixture of powdered sugar, vanilla & milk mixed to a thin consistency.

BUTTER HORNS

Steps:

• I use my Bosch mixer with dough hooks to make these, but you can make them by hand as well.
• Into the mixing bowl put yeast, sugar and hot water.
• Melt margarine and crisco and add to mixing bowl.
• Add about 4 cups of flour, then the eggs and salt.
• Add the remaining flour until dough is clean from the sides of the bowl.
• This may differ and not necessarily be 9 cups, it could be less or maybe more.
• Let the mixer knead the dough a couple of minutes.
• Place dough in large greased bowl (tupperware fix-n-mix) and cover.
• Then let rise about 20-30 minutes or till lid of tupperware pops off.
• Punch down.
• Preheat oven to 400 deg F.
• Roll dough into about 9" circles, 1/3 inch thick.
• Cut each circle into 10- 12 wedge-shaped pieces.
• (Wide end should be about 2 1/2- 3 inches wide).
• Roll up each wedge, starting at wide end and rolling to the point.
• Place on greased pan and finish doing this to all the dough.
• Let rise, covered with a clean teatowel and a plastic sheet on top of the towel (like a heavy plastic bag cut open).
• The plastic keeps the rolls from drying out as they are rising.
• Bake at 400 deg F for about 8- 10 minutes or until golden in color.

CHOCOLATE PEANUT BUTTER HORNS

Steps:

• 1. Line some parchment paper on counter, warm the peanut butter for 15-20 seconds , pour into a piping bag or ziploc bag with small tip cut off.
• 2. Squeeze peanut butter into the bugles( picked through and only used the whole ones). Place in bowl and put in the freezer for a few minutes.
• 3. Melt chocolate according to package directions , dip each horn into chocolate and place on parchment until set.

OLD WORLD BUTTER HORNS

Steps:

• Adjust oven rack to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Process flour, yeast, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture resembles coarse meal, 10 to 12 pulses. Add sour cream, 4 egg yolks, and 1 teaspoon vanilla and pulse until dough forms, about 10 pulses. Divide dough into 8 equal pieces and form each into 4-inch disk. Wrap disks in plastic wrap.
• Combine walnuts and cinnamon in bowl. Using stand mixer fitted with whisk, whip 2 egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and remaining 3/4 teaspoon vanilla and whip until stiff, glossy peaks form, 2 to 3 minutes. Using rubber spatula, fold in nut mixture.
• Working one at a time, roll each disk into 7-inch circle. Cut disk into 6 equal wedges. Place heaping teaspoon of egg white-nut mixture into center of each wedge and pinch points of dough together to seal. Place dough triangles on prepared sheets, 1 inch apart. Let shaped cookies stand for 15 minutes.
• Bake until lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool cookies on sheets for 5 minutes and then transfer to wire rack to cool completely. Repeat with remaining dough and filling. Serve. (Store cookies at room temperature for up to 2 days.)

BUTTER HORNS

Steps:

• Cream butter and cottage cheese. Add flour and salt. Refridgerate for 4 hours or over night.. Divide dough into 3 parts. Roll each in a circle cut into 12 wedges. Cut with pizza cutter Roll into horns. Bake 30-40 min @ 350.

BUTTER HORNS

Steps:

• Select dough and large. Large takes about 1 hr 28 min. Divide into two halves. Roll into pizza shape and brush the top generously with butter. Cut into equally sized wedges, roll each wedge from large end towards small end. Brush tops of rolls with butter. Spray baking sheet with non-stick cooking spray and place rolls leaving room to rise. Let rise about 45 minutes.
• Bake at 350 for approx 15 minutes.