German Butterhorns

Name: German Butterhorns
Ingredients: Pastry; 4 cups flour; 2 (1/4 ounce) packages yeast; 4 egg yolks; 1 cup sour cream; 1 teaspoon salt; 1 1/4 cups shortening; 1 teaspoon vanilla; 2 tablespoons sugar; 1 cup powdered sugar, for rolling out dough; Filling; 4 egg whites; 1 cup powdered sugar; 1 teaspoon vanilla; 1 1/2 cups walnuts, chopped fine; Glaze; 1/4 cup butter, melted; 1 teaspoon almond extract; 2 cups powdered sugar

19 ingredients

6 steps

Ingredients

Pastry
4 cups flour
2 (1/4 ounce) packages yeast
4 egg yolks
1 cup sour cream
1 teaspoon salt
1 1/4 cups shortening
1 teaspoon vanilla
2 tablespoons sugar
1 cup powdered sugar, for rolling out dough
Filling
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, chopped fine
Glaze
1/4 cup butter, melted
1 teaspoon almond extract
2 cups powdered sugar

Directions

1

Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
2

When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
3

Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
4

Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
5

At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
6

Enjoy!