Butter Horns : Traditional Hungarian Pastry

Roll out balls with powdered sugar and cut with pizza cutter. Then spread filling on and shape roll into crescent.

Filling:
3 egg whites 1 cup sugar
1 tsp. vanilla 1 cup chopped nuts

Bake at 375 for 15 to 20 minutes until slightly browned. Frost when cool. (Frosting follows)

Frosting:
1/8 lb. butter 2 cups powdered sugar
1 egg or 1/4 cup milk or more

--thatsmyhome.com

4 cups flour
1 tsp. salt
1-1/4 cups butter
1 cake yeast
4 egg yolks
1/2 cup sour cream

Cut flour, salt and butter with a pastry blender or fork. Crumble yeast in flour mixture. Beat egg yolks and sour cream. Add to first mixture. Divide into 8 Equal parts. Roll each portion as you would for a pie. Cut into 8 wedges.

Filling:
4 egg whites, beaten stiff
1 cup sugar, beaten stiff
1 cup finely ground nuts
1/2 tsp. vanilla

Spread filling and roll from wide end. (Roll dough on powdered sugar.) Bake on cookie sheet at 350 degrees for 18 minutes. Makes 64. --cooks.com.

1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.

Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.

To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart.

Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Dough
2 cups flour
1-1/3 cups butter or margarine
1 egg yolk
1/2 cup water
1 tsp. vinegar
1 tbsp. rum
Salt

Reserve 2 Tbsp butter and 1-1/2 cups of the flour. Combine the remaining flour and butter with masher or knives and refrigerate. Using reserved flour, butter and remaining ingredients, prepare A well kneaded soft dough.

Roll out to 1/4 inch thickness and cut into 4-5 inch squares. Fill with walnuts, sugar and beaten egg white mixture. Fold like an envelope using a drop of egg yolk to stick corners together. Brush with yolks on top taking care that no egg touches the cut edge of the pastry.

Bake at 400 degree F. until golden brown. Sprinkle with vanilla icing sugar or powdered sugar.

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License.

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Butter Horns : Traditional Hungarian Pastry was originally created on December 21, 2007.
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