Nut-Filled Butterhorns Recipe
Nut-Filled Butterhorns Recipe photo by Taste of Home

Nut-Filled Butterhorns Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour + chilling Bake: 20 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 20 min./batch + cooling
MAKES: 48 servings

Ingredients

  • 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
  • FILLING:
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup sugar, divided
  • 3 cups ground walnuts or pecans
  • 2 teaspoons ground cinnamon, optional
  • ICING:
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoon almond or vanilla extract, optional
  • 5 to 7 tablespoons 2% milk

Nutritional Facts

1 serving equals 285 calories, 17 g fat (8 g saturated fat), 68 mg cholesterol, 117 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool.
  7. 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

Nutritional Facts

1 serving equals 285 calories, 17 g fat (8 g saturated fat), 68 mg cholesterol, 117 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Nut-Filled Butterhorns

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MY REVIEW
Reviewed Dec. 2, 2013

They were very yummy, but I couldn't be bothered to roll them out, so they suffered from my inability to provide them with the proper treatment. i imagine that in the right hands they would definitely be worth the extra work.

MY REVIEW
Reviewed Jun. 23, 2009

Michael, thank you so much for posting this recipe! They do take a bit more time, but once you bite into one of them, ohhhh my goodness, the rich flakiness along with the flavor of the nuts,...a must try for everyone. They will soon become a favorite.

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