Butterhorn Danishes With Strawberry Cream Cheese Or Maple Walnut Filling Recipes

BUTTERHORNS RECIPE

Steps:

• Soak the yeast to soften. In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
• Set out the egg to warm to room temp.
• Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
• Scald a 1/2 cup milk, add 1/2 cup stir until butter melts. Set aside until lukewarm.
• Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
• Let the dough rise until double in bulk.
• Punch down to remove the excess air.
• Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices.
• Place on a greased cookie sheet lined with parchment paper and let rise about an hour. Bake at 375 for 25 min.

CREAM CHEESE STRAWBERRY DANISH

Steps:

• DAY BEFORE: Make the Danish pastry.
• Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
• SHAPE THE DANISHES: On a lightly floured surface, roll the dough out to just over 30x40cm (about 12×16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square (4 from the long side, 3 from the wide side). For smaller pastries, cut them into 20 pieces rough 8cm square (so cut the dough 5 squares long x 4 squares wide)
• Place the squares of dough onto the baking sheet / trays (6 on each), dot just a touch of water in the centre, then fold each of the corners into the centre. Press the centres down a little to make a dent. Let them rest for 10-15 minutes
• THE FILLING: Wash, dry and cut the strawberries into small pieces and set aside.
• Add the cream cheese, sugar, milk and lemon zest to a medium bowl and beat together until smooth. You can use an electric mixer or just a spatula.
• FILL THE PASTRIES: The following quantities are written for 12 or 20 pastries respectively.
• Place ½ -1 teaspoon of jam into the dent of each pastries, pressing it in slightly.
• Top the jam with 1 - 2 teaspoons of cream cheese mixture, then use a spoon to gently fan out the edges, so that it covers the jam (this just helps to keep the jam in place when they bake).
• Scatter the tops with the fresh strawberry pieces.
• Brush the exposed pastry areas with the egg wash and sprinkle the demerara sugar around the edges.
• Bake for 18-22 minutes (depending on size) or until golden brown, turning the trays after 10 minutes.
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BUTTERHORNS

Steps:

• Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
• In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
• Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
• Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
• Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
• About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
• Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

GERMAN BUTTERHORNS

Steps:

• Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
• When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
• Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
• Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
• At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
• Enjoy!