Butterhorn also called the rougelach is a Jewish pastry from Ashkenazy. It is also referred to as nut horn in United States. This dessert was introduced in U.S. by the eastern European immigrants. It is filled with different fruit preserves and any sweet fillings. It is a traditional dish and is not limited to only Shabbat.
Butterhorn originated in the 18th century. As per tradition, this pastry was made to commemorate the removal of the Turks from Austria in 1783. The crescent shape of the Butterhorn resembles the emblem of the Ottoman Empire symbolizing that the people would eat their enemies.
Ingredients and method
Traditionally butterhorn is made with either yeast leavened dough or sour cream dough. The common fillings used were chocolate, raisins, nuts or preserves. In U.S., it is also made with cream cheese dough.
It is made by kneading dough as per the recipe and then rolling the dough into flat circles. The filling is then spooned on to the circles and cut into pizza like wedges. Each wedge is rolled from the broader end and then baked.
Butterhorn is often served on Jewish holidays like Hanukkah. Now a days, it is a popular snack and is served with tea and as snacks.
Nutritional and Health facts
Serving size – 1 medium sized piece
Calories – 100 , Fat – 6g , Protein – 2g , Sugar – 5g
Butterhorn is rich in nuts like walnut which is rich in omega 3 fatty acids. It also promotes brain development.
Preserves or jams used can be substituted with sugar free ones and healthier alternatives. Honey can be used instead of sugar.
· Martha Stewart has a famous recipe variation using cream cheese for the dough.
· Butterhorn is manufactured commercially by many bakeries.
· Each butterhorn contains 15% of the recommended daily intake of sugar.