Swiss Butterhorns

Submitted by United Church of God on Wed, 2011-03-30 12:43
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Description

a buttery, flaky crescent roll, with a nutty, slightly spicy flavor.

Summary

Yield
Dozen
Source

Sandy Saurbaugh, Bloomington, Illinois; Courtney Holladay, Seattle, Washington; Doris Harrar, Beloit, Wisconsin

Prep time45 minutes

Ingredients

2Cupflour
1⁄4Teaspoonsalt
1⁄3Cupbutter
1 egg yolk
3⁄4Cupsour cream
1⁄2Cupnuts (finely chopped)
3⁄4Teaspooncinnamon
1⁄2Cupsugar
1Cuppowdered sugar
1⁄4Teaspoonvanilla
2Teaspoonmilk

Instructions

Measure flour and salt into bowl. Cut in butter until coarse. Stir in egg yolk and sour cream. Shape into a ball and chill. Blend sugar, nuts, and cinnamon in a separate bowl. Divide dough into 3 portions on a floured surface. Roll each into 12-inch circle and sprinkle with nut mix. Cut each circle into 12 pie-shaped wedges. Roll each up, starting at the wide end and tucking the point under; and place on a greased cookie sheet. Bake at 375º for 20-30 minutes. Frost with glaze (see below).  Makes 3 dozen.

Notes

Glaze:

Mix powdered sugar, vanilla and milk.

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