Swiss Butterhorns Recipe

5 1 1
Swiss Butterhorns Recipe
Swiss Butterhorns Recipe photo by Taste of Home
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Swiss Butterhorns Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.

Ingredients

  • DOUGH:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold margarine
  • 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 vanilla extract

Directions

In a large bowl, combine flour and salt. Cut in margarine and 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 board, 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 glaze if desired. Combine all ingredients and spread on warm rolls. Yield: 3 dozen.
Originally published as Swiss Butterhorns in Cookin' Up Country Breakfasts Cookbook 1994, p63

Nutritional Facts

1 each: 110 calories, 6g fat (2g saturated fat), 14mg cholesterol, 66mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • DOUGH:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold margarine
  • 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 vanilla extract
  1. In a large bowl, combine flour and salt. Cut in margarine and 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 board, 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 glaze if desired. Combine all ingredients and spread on warm rolls. Yield: 3 dozen.
Originally published as Swiss Butterhorns in Cookin' Up Country Breakfasts Cookbook 1994, p63

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amreester User ID: 1062233 20175
Reviewed Jun. 27, 2012

"Have a made 2 or 3 times for the Christmas holiday. Excellent!"

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