Hungarian Nut Horns

Name: Hungarian Nut Horns
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 cold butter, cubed; 3 large egg yolks, lightly beaten; 1/4 cup sour cream; 1 teaspoon vanilla extract; Confectioners' sugar; 3 large egg whites; 1 cup sugar; 1 teaspoon vanilla extract; 1-1/2 cups ground walnuts

13 ingredients

5 steps

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 cold butter, cubed
3 large egg yolks, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla extract
Confectioners' sugar
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups ground walnuts

Directions

1

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky).
2

For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts.
3

Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed.
4

Place on parchment-lined
5

. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.