Hungarian Nut Horns 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hungarian Nut Horns cont. 1-1/2 cups ground walnuts 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 mixing 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 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Hungarian Nut Horns 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008