Hungarian Nut Horns Recipe

4.5 2 3
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Hungarian Nut Horns Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
96 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
96 servings
TOTAL TIME:
Prep: 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 butter
  • 3 egg yolks, lightly beaten
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  • NUT FILLING:
  • 3 egg whites
  • 1 cup sugar
  • 1-1/2 cups ground walnuts
  • 1 teaspoon vanilla extract

Directions

Dissolve yeast in water; set aside. In a large bowl, combine flour and salt. Cut in butter with pastry blender or hands. Add egg yolks, sour cream and vanilla and yeast mixture. Mix well with hands (dough will not be sticky). For filling, beat egg whites until very stiff but not dry. Gradually add sugar and continue beating until stiff. Fold in walnuts and vanilla. Divide dough into eight parts. On a pastry cloth heavily covered with confectioners' sugar, roll one part into a 12-in.-diameter circle. Cut into 12 wedges. Spread 1 teaspoon filling on each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, replenishing confectioners' sugar on pastry cloth to prevent sticking. Place on parchment paper-line cookie sheets. Bake at 375° for 12-14 minutes or until very light brown. Yield: 8 dozen.
Originally published as Hungarian Nut Horns in Grandma's Great Desserts Cookbook 1992, p46

Nutritional Facts

1 each: 64 calories, 4g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 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 butter
  • 3 egg yolks, lightly beaten
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  • NUT FILLING:
  • 3 egg whites
  • 1 cup sugar
  • 1-1/2 cups ground walnuts
  • 1 teaspoon vanilla extract
  1. Dissolve yeast in water; set aside. In a large bowl, combine flour and salt. Cut in butter with pastry blender or hands. Add egg yolks, sour cream and vanilla and yeast mixture. Mix well with hands (dough will not be sticky). For filling, beat egg whites until very stiff but not dry. Gradually add sugar and continue beating until stiff. Fold in walnuts and vanilla. Divide dough into eight parts. On a pastry cloth heavily covered with confectioners' sugar, roll one part into a 12-in.-diameter circle. Cut into 12 wedges. Spread 1 teaspoon filling on each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, replenishing confectioners' sugar on pastry cloth to prevent sticking. Place on parchment paper-line cookie sheets. Bake at 375° for 12-14 minutes or until very light brown. Yield: 8 dozen.
Originally published as Hungarian Nut Horns in Grandma's Great Desserts Cookbook 1992, p46

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sweetmarie55 User ID: 4285675 15196
Reviewed Feb. 16, 2010

"Love these cookies"

MY REVIEW
laura80104 User ID: 4595382 18905
Reviewed Nov. 19, 2009

"These are a little time comsuming to make, but sooo worth it!"

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