Hungarian Butterhorns Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Flour | 4 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Butter | 1 Cup (16 tbs) | |
| Yeast package | 1 | |
| Vanilla | 2 Teaspoon | |
| Eggs | 3 , separated | |
| Sour cream | 1 Cup (16 tbs) | |
| Powdered sugar | ||
| Nuts | 3/4 Cup (16 tbs), finley chopped | |
| Confectioners' icing | ||
Directions
Sift 1/2 cup sugar, flour and salt together into a bowl and cut in the butter.
Add the yeast, 1 teaspoon vanilla, beaten egg yolks and sour cream and mix until smooth.
Divide into 10 parts.
Roll out each part into a circle on a board covered with powdered sugar and cut into 8 pie-shaped wedges.
Beat the egg whites until stiff, adding remaining sugar gradually, and fold in remaining vanilla.
Place 1 teaspoon meringue on wide end of each wedge and roll towards point.
Place on a greased baking sheet, point side down, and let rise for 30 minutes.
Bake in a 400-degree oven until brown.
Frost with confectioners' icing while warm.
Add the yeast, 1 teaspoon vanilla, beaten egg yolks and sour cream and mix until smooth.
Divide into 10 parts.
Roll out each part into a circle on a board covered with powdered sugar and cut into 8 pie-shaped wedges.
Beat the egg whites until stiff, adding remaining sugar gradually, and fold in remaining vanilla.
Place 1 teaspoon meringue on wide end of each wedge and roll towards point.
Place on a greased baking sheet, point side down, and let rise for 30 minutes.
Bake in a 400-degree oven until brown.
Frost with confectioners' icing while warm.
Chef
