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Hungarian Nut Horns

 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.
Nutritional 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.