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Hungarian Nut Horns

My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.

96 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110°-115°)
4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
3 egg yolks, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla extract
Confectioners' sugar
NUT FILLING:
3 egg whites
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups ground walnuts

Directions

In a small bowl, dissolve yeast in water; set aside. In a large bowl,
combine flour and salt; cut in butter until mixture resembles coarse
crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture.
Mix well with hands (dough will not be sticky).
For filling, in a small bowl, beat egg whites on medium speed until
soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on
high until stiff peaks form. Beat in vanilla. Fold in walnuts.
Divide dough into eight portions. On a work surface heavily coated

2 of 2

Hungarian Nut Horns (continued)

Directions (continued)

with confectioners' sugar, roll one portion into a 12-in. circle.
Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck
in edges of wide end and roll up toward narrow point. Repeat with
remaining dough and filling, adding confectioners' sugar to work
surface as needed.
Place on parchment-lined baking sheets. Bake at 375° for 12-14
minutes or until lightly browned. Remove to wire racks. Yield: 8
dozen.

Nutrition Facts: 1 serving (1 each) equals 64 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 44 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.