Swedish Butterhorns
Swedish Butterhorns are flaky, buttery pastries filled with a sweet nut mixture, perfect for breakfast or tea with friends, offering warm cinnamon and walnut flavors.
Ingredients
Instructions
- Cut the butter and margarine into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and sour cream; mix and form into a ball.
- Wrap the dough in wax paper and chill for at least 4 hours.
- Mix the sugar, ground walnuts or pecans, and cinnamon to make the filling mixture.
- Divide the chilled dough into three equal parts.
- Roll each portion into a circle, like a pie shell.
- Sprinkle each rolled-out dough with the sugar and nut mixture.
- Cut each circle into wedges and roll each wedge up like a crescent roll.
- Place the rolled crescents on a lightly greased baking sheet.
- Bake at 375°F for 25 to 30 minutes until golden brown.
- While warm, drizzle a powdered sugar glaze over the top.
Tips & Substitutions
For a richer flavor, consider using all butter instead of margarine. If you're looking for a lighter option, substitute Greek yogurt for sour cream. Chill the dough longer if possible; it makes rolling easier. If you prefer a nut-free version, you can replace the ground nuts with more sugar or a mix of oats and cinnamon.
Serving Suggestions
Serve Swedish Butterhorns as a delightful breakfast treat or an afternoon snack with tea or coffee. They pair beautifully with Ginger Cheese Dressing for a unique flavor contrast. For a festive touch, dust with additional powdered sugar before serving, or consider serving them alongside Russian Tea Cake Cookies for a variety of textures and flavors.
Storage & Reheating
Store leftover Swedish Butterhorns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Butterhorns contains roughly 194 calories, with 4g protein, 12g carbohydrates, and 15g fat.
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 use all-purpose gluten-free flour instead of regular flour?
Yes, you can substitute all-purpose gluten-free flour for regular flour in this recipe. Ensure the blend contains xanthan gum for proper texture. However, the results may vary slightly, so some experimentation may be necessary to achieve the desired consistency.
What can I use instead of walnuts or pecans?
If you want to avoid nuts, you can replace the ground walnuts or pecans with crushed graham crackers or oats mixed with a bit of cinnamon and sugar. This will still give you a sweet filling without the nutty flavor.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance. Just wrap it tightly in wax paper or plastic wrap and store it in the refrigerator. This allows the flavors to meld, making your Butterhorns even more delicious when baked.
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).