Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

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Hungarian Nut Horns cont.

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 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.