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Hungarian Butterhorns Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Sifted flour||4 Cup (64 tbs)|
|Butter||1 Cup (16 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Eggs||3 , separated|
|Sour cream||1 Cup (16 tbs)|
|Powdered sugar||4 Tablespoon|
|Finely chopped nuts||3⁄4 Cup (12 tbs)|
|Confectioner's icing||2 Tablespoon|
Serving size: Complete recipe
Calories 6280 Calories from Fat 2726
% Daily Value*
Total Fat 306 g471.4%
Saturated Fat 157.4 g787.2%
Trans Fat 0 g
Cholesterol 1237.8 mg
Sodium 1783.7 mg74.3%
Total Carbohydrates 795 g264.9%
Dietary Fiber 21.7 g86.9%
Sugars 393.5 g
Protein 101 g201.5%
Vitamin A 153.6% Vitamin C 3.5%
Calcium 62.1% Iron 148.1%
*Based on a 2000 Calorie diet
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.