Best Old World 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.

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.)