Nut-Filled Butterhorns

Name: Nut-Filled Butterhorns
Ingredients: 3 packages (1/4 ounce each) active dry yeast; 1/4 cup warm 2% milk (110° to 115°); 2 tablespoons sugar; 2 cups butter, softened; 1 package (8 ounces) cream cheese, softened; 1 cup heavy whipping cream; 1 cup sour cream; 7 large egg yolks; 1/8 teaspoon salt; 8 to 8-1/2 cups all-purpose flour; 6 large egg whites; 1 teaspoon cream of tartar; 1 cup sugar, divided; 3 cups ground walnuts or pecans; 2 teaspoons ground cinnamon, optional; 3 cups confectioners' sugar; 2 tablespoons butter, softened; 1/2 teaspoon almond or vanilla extract, optional; 5 to 7 tablespoons 2% milk

19 ingredients

8 steps

Ingredients

3 packages (1/4 ounce each) active dry yeast
1/4 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1 cup sour cream
7 large egg yolks
1/8 teaspoon salt
8 to 8-1/2 cups all-purpose flour
6 large egg whites
1 teaspoon cream of tartar
1 cup sugar, divided
3 cups ground walnuts or pecans
2 teaspoons ground cinnamon, optional
3 cups confectioners' sugar
2 tablespoons butter, softened
1/2 teaspoon almond or vanilla extract, optional
5 to 7 tablespoons 2% milk

Directions

1

In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
3

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts.
4

Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling.
5

Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased
6

. Curve ends to form a crescent shape.
7

Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool.
8

For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.