Swiss Butterhorns
By
Sandy Saurbaugh, Bloomington, Illinois; Courtney Holladay, Seattle, Washington; Doris Harrar, Beloit, Wisconsin
A buttery, flaky crescent roll, with a nutty, slightly spicy flavor.
Preparation time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes
Yield
36 Servings
Ingredients
2 cups flour 1⁄4 teaspoon salt 1⁄3 cup butter 1 egg yolk 3⁄4 cup sour cream 1⁄2 cup nuts (finely chopped) 3⁄4 teaspoon cinnamon 1⁄2 cup sugar 1 cup powdered sugar (for glaze) 1⁄4 teaspoon vanilla (for glaze) 2 teaspoons milk (for glaze)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.
Glaze:
Mix powdered sugar, vanilla and milk.
