Swiss Butterhorns
A buttery, flaky crescent roll, with a nutty, slightly spicy flavor.
45
Prep time(minutes)
30
Cooking time(minutes)
75
Total time(minutes)
36
Servings
Ingredients
- 2 cups flour
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 egg yolk
- 3/4 cups sour cream
- 1/2 cup nuts (finely chopped)
- 3/4 teaspoons 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.
