These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort. -Michael Engerson, Hustisford, Wisconsin
- 3 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm 2% milk (110° to 115°)
- 2 tablespoons sugar
- 2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup (8 ounces) sour cream
- 7 egg yolks
- 1/8 teaspoon salt
- 8 to 8-1/2 cups all-purpose flour
- 6 egg whites
- 1 teaspoon cream of tartar
- 1 cup sugar, divided
- 3 cups ground walnuts or pecans
- 2 teaspoons ground cinnamon, optional
- 3 cups confectioners' sugar
- 2 tablespoons butter, softened
- 1/2 teaspoon almond or vanilla extract, optional
- 5 to 7 tablespoons 2% milk
- In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts.
- Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling.
- Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape.
- Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool.
- For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls. Yield: 4 dozen.
Originally published as Nut-Filled Butterhorns in Taste of Home February/March 2002, p39
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