Taste of Home
Swiss Butterhorns
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
YIELD: 3 dozen.
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.
Ingredients
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DOUGH:
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2 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup plus 1/3 cup cold butter
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1 large egg yolk, lightly beaten
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3/4 cup sour cream
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FILLING:
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1/2 cup chopped pecans
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1/2 cup sugar
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1 teaspoon ground cinnamon
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GLAZE (optional):
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1 cup confectioners' sugar
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2 tablespoons milk
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1/4 teaspoon vanilla extract
Directions
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1.
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.
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2.
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.
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3.
Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.
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