Buterhorns
Buterhorns are flaky, buttery pastries filled with a sweet or savory filling, perfect for brunch or tea time, appealing to those who enjoy rich, tender baked treats.
Ingredients
Instructions
- Mix together sour cream and egg yolk until well combined.
- Cut butter into flour as you would for a pie crust until mixture resembles coarse crumbs.
- Add the sour cream and egg yolk mixture to the flour and butter mixture. Mix well and shape into a ball.
- Wrap the dough well and chill overnight.
- Divide the chilled dough into 3 parts. Roll each part into a circle and cut into 12 pie-shaped wedges.
- Place 1 teaspoon of filling on the wide end of each wedge.
- Roll up from the wide end to the point to form a horn shape.
- Bake on a lightly greased cookie sheet at 375°F (190°C) for 25-30 minutes until lightly browned.
- Chill the baked buterhorns and dust with powdered sugar before serving.
Tips & Substitutions
For a flakier texture, ensure that your butter is very cold before cutting it into the flour. If you don't have sour cream, Greek yogurt can serve as a great substitute. Additionally, try adding a dash of vanilla extract for extra flavor. Remember to keep the dough chilled until you're ready to roll it out, as this helps maintain its structure while baking.
Serving Suggestions
These buterhorns make a delightful treat for brunch and pair beautifully with Classic French Toast. Consider serving them alongside fresh fruit or a light salad for a well-rounded meal. Dusting them with powdered sugar right before serving adds a lovely touch, making them perfect for special occasions or holiday gatherings.
Storage & Reheating
Store any leftover buterhorns in an airtight container at room temperature for up to two days. If you want them to last longer, refrigerate them for up to a week. To reheat, simply warm them in a 350°F (175°C) oven for about 5-7 minutes until they are heated through and regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Buterhorns contains roughly 322 calories, with 6g protein, 34g carbohydrates, and 18g fat. It is a good source of iron (13% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze buterhorns?
Yes, buterhorns can be frozen for up to three months. After baking and cooling, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. When ready to serve, reheat them directly from the freezer in a preheated oven.
What kind of filling can I use for buterhorns?
You can get creative with fillings! Popular options include fruit preserves, cream cheese mixtures, or even savory fillings like spinach and cheese. Feel free to experiment with flavors that suit your taste, and ensure that they are not too wet to avoid sogginess.
How do I know when the buterhorns are done baking?
The buterhorns are ready when they are lightly browned on the edges and the tops feel firm to the touch. Keeping an eye on them during the last few minutes of baking will help ensure they don’t over-brown. Enjoy them warm for the best texture!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).