Best Swiss Butterhorns Recipes

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SWISS BUTTERHORNS



Swiss Butterhorns image

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 14

DOUGH:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1/3 cup cold butter
1 large egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Nutrition Facts :

SWISS BUTTERHORNS



Swiss Butterhorns image

Another recipe my mother in law handed down to me. And thank goodness she did as these are my husbands favorite! And I guarantee nobody can eat just one!

Provided by LaVonne Herrera

Categories     Other Snacks

Time 20m

Number Of Ingredients 11

2 c flour
1/4 tsp salt
2/3 c margarine
1 egg yolk, reserve white
3/4 c sour cream, imo is the best to use
1/2 c sugar
1/2 c chopped nuts (i use walnuts, but u can use your favorite type of nut)
3/4 tsp cinnamon
1 c powdered sugar
1/4 tsp vanilla extract
1 egg white, beaten

Steps:

  • 1. Measure Flour and Salt into Bowl. Cut in Margarine. stir in sour cream and egg yolk. Mix well
  • 2. Shape dough into ball and wrap in waxed paper. Chill overnight. mix your sugar, nuts, and cinnamon together to use the next day.
  • 3. Pre~heat oven to 375* On lightly floured surface, Divide into 3 parts. roll each piece into 12 inch circles.
  • 4. Spread with your Cinnamon/nut mixture. Cut each circle into pie shaped wedges. start at wide edge and roll up like you would a crescent roll.
  • 5. once they are rolled place on greased baking sheet with point underneath. Bake for 20~25 minutes Remove from oven and frost.
  • 6. Make your frosting while they bake. mixing your powdered sugar, vanilla, egg white.

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