Hungarian Butterhorns
Hungarian Butterhorns are flaky, buttery pastries filled with walnuts and vanilla, offering a delightful combination of rich flavors and crispy textures perfect for breakfast or dessert.
Ingredients
Instructions
- Sift flour and salt into a bowl.
- Stir in dry yeast.
- Cut in butter until crumbly.
- Add egg yolks, 2 teaspoons vanilla, and sour cream; mix well.
- Chill the dough for 1 hour.
- Beat egg whites in a mixing bowl until stiff peaks form.
- Gradually add 3/4 cup sugar to the egg whites, beating constantly.
- Stir in 1 teaspoon vanilla.
- Fold in ground walnuts.
- Divide the chilled dough into 4 portions.
- Roll each portion into a circle on a surface sprinkled with confectioners' sugar and granulated sugar.
- Spread each circle with one-fourth of the walnut filling.
- Cut each circle into wedges.
- Roll from the wide end to enclose the filling, forming a crescent shape.
- Place point side down on an ungreased baking sheet.
- Bake at 350°F for 12 to 15 minutes until golden brown.
- Remove from oven and transfer to a wire rack to cool.
- Store in an airtight container.
Tips & Substitutions
For a lighter texture, ensure that the butter is cold when cutting it into the flour. You can substitute the ground walnuts with ground almonds or pecans for a different flavor profile. If you prefer a sweeter filling, consider adding a bit of powdered sugar to the walnut mixture. Additionally, chilling the dough is crucial for easier handling.
Serving Suggestions
These delightful pastries can be enjoyed on their own or paired with a cup of coffee or tea. For an elegant touch, serve them alongside a cheese platter featuring a selection of soft cheeses, or with a fresh fruit compote. They also make a great addition to a holiday dessert table, complimenting rich flavors like those found in Jan Hagel.
Storage & Reheating
Store leftover Hungarian Butterhorns in an airtight container at room temperature for up to a week. For longer storage, they can be frozen. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes, which will help restore their flaky texture and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Butterhorns contains roughly 195 calories, with 8g protein, 16g carbohydrates, and 7g fat. It is a good source of protein (16% of the Daily Value). Note that it is relatively high in sodium, at 826mg per serving (36% 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 make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. After chilling, wrap it tightly in plastic wrap and store it in the refrigerator. When ready to use, let it sit at room temperature for about 15 minutes before rolling out.
What can I use instead of sour cream?
If you don't have sour cream, Greek yogurt is a great substitute and will add a similar tangy flavor. Alternatively, you can use crème fraîche or buttermilk for a slightly different taste and texture.
How do I know when they are done baking?
The Butterhorns are done when they are golden brown on the edges and slightly firm to the touch. Keep an eye on them during the last few minutes of baking to avoid over-baking, as they can turn from perfectly baked to too brown quickly.
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).