Italian Butterhorns (Chocolate Hazelnut)
By
Jane Pacelli, Lafayette, Indiana
Creamy hazelnut encased in a flaky crescent roll.
Preparation time
1 hour
Cooking time
20 minutes
Total time
1 hour, 20 minutes
Yield
36 Servings
Ingredients
2 cups flour 1⁄4 teaspoon salt 2⁄3 cup butter 1 egg yolk 3⁄4 cup yogurt (plain) 1 package nutella 1 cup powdered sugar 1 tablespoon hot water 1⁄2 teaspoon almond extractInstructions
Measure flour and salt into a large bowl. Cut in butter and combine well. Stir in egg yolk and yogurt. Mix well. Shape dough into 3 balls, wrap in waxed paper and chill for at least 1 hour. Then, on a lightly floured surface, roll each ball into a 12” circle.
Spread Nutella very thinly over entire circle. Using a pizza cutter, cut dough into 16 equal wedges. Ross each wedge, starting at the wide edge. Place on ungreased cookie sheet with pointed tip tucked underneath. Repeat for the other two dough balls. Bake at 375ºF for 20 minutes or until lightly browned. Cool on racks. Whisk together powdered sugar, water, and almond extract to make a simple icing. Drizzle lightly over cooled butterhorns, just to glaze.
Notes
Place waxed paper under racks to catch any excess icing drips.
Recipe Type(s)
