Name: Hungarian Nut Horns
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1/4 cup warm water (110°-115°) -; 4 cups all-purpose flour -; 1/2 teaspoon salt -; 1-1/2 cups cold butter, cubed -; 3 large egg yolks, lightly beaten -; 1/4 cup sour cream -; 1 teaspoon vanilla extract -; Confectioners' sugar -; NUT FILLING: -; 3 large egg whites -; 1 cup sugar -; 1 teaspoon vanilla extract -; 1-1/2 cups ground walnuts -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Hungarian Nut Horns

1. 1 package (1/4 ounce) active dry yeast -

2. 1/4 cup warm water (110°-115°) -

3. 4 cups all-purpose flour -

4. 1/2 teaspoon salt -

5. 1-1/2 cups cold butter, cubed -

6. 3 large egg yolks, lightly beaten -

7. 1/4 cup sour cream -

8. 1 teaspoon vanilla extract -

9. Confectioners' sugar -

10. NUT FILLING: -

11. 3 large egg whites -

12. 1 cup sugar -

13. 1 teaspoon vanilla extract -

14. 1-1/2 cups ground walnuts -

How to cook deliciously - Hungarian Nut Horns

1. Stage

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky).

2. Stage

For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts.

3. Stage

Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed.

4. Stage

Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.