Hungarian Butterhorns

Name: Hungarian Butterhorns
Ingredients: 4 c. flour; 1 envelope dry yeast; 1 1/4 c. butter; 2 tsp. vanilla extract; 2/3 c. sour cream; 3 egg whites; 1 tsp. vanilla extract; 1 c. ground walnuts; 1 tsp. salt; 3 eggs, yolks beaten; 3/4 c. sugar

11 ingredients

16 steps

Ingredients

4 c. flour
1 envelope dry yeast
1 1/4 c. butter
2 tsp. vanilla extract
2/3 c. sour cream
3 egg whites
1 tsp. vanilla extract
1 c. ground walnuts
1 tsp. salt
3 eggs, yolks beaten
3/4 c. sugar

Directions

1

Sift flour and salt into bowl.
2

Stir in dry yeast.
3

Cut in butter until crumbly.
4

Add egg yolks, 2 teaspoons vanilla and sour cream; mix well.
5

Chill for 1 hour.
6

Beat egg whites in mixing bowl until stiff peaks form.
7

Add 3/4 cup sugar gradually, beating constantly.
8

Stir in 1 teaspoon vanilla.
9

Fold in walnuts.
10

Divide dough into 4 portions.
11

Roll 1 portion at a time into circle on surface sprinkled with confectioners sugar and granulated sugar. Spread each circle with 1/4 of the filling.
12

Cut into wedges. Roll from wide ends to enclose filling.
13

Place point side down on ungreased baking sheet.
14

Bake at 350° for 12 to 15 minutes or until golden brown.
15

Remove to wire rack to cool.
16

Store in airtight container.