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Swiss Butterhorns

 Swiss Butterhorns
My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.
36 ServingsPrep: 25 min. + chilling Bake: 15 min.

Ingredients

  • DOUGH:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup plus 1/3 cup cold butter
  • 1 egg yolk, lightly beaten
  • 3/4 cup sour cream
  • FILLING:
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, combine flour and salt. Cut in butter until crumbly.
  • Stir in egg yolk and sour cream; shape into a ball. Chill several
  • hours or overnight.
  • Divide dough into thirds. On a well-floured surface, roll each
  • portion into a 12-in. circle. Combine filling ingredients. Sprinkle
  • a third of the filling over each circle. Cut each circle into 12
  • wedges. Roll each wedge, starting at the wide end. Place on greased
  • baking sheets with points down.
  • Bake at 350° for 15-18 minutes or until lightly browned. Make

2 of 2

Swiss Butterhorns (continued)

Directions (continued)

  • glaze if desired. Combine all ingredients and spread on warm rolls.
  • Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 110 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 66 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.