Cinnamon Walnut Butterhorns Recipes

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NUT-FILLED BUTTERHORNS



Nut-Filled Butterhorns image

These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort. -Michael Engerson, Hustisford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 4 dozen.

Number Of Ingredients 21

3 packages (1/4 ounce each) active dry yeast
1/4 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1 cup sour cream
7 large egg yolks
1/8 teaspoon salt
8 to 8-1/2 cups all-purpose flour
FILLING:
6 large egg whites
1 teaspoon cream of tartar
1 cup sugar, divided
3 cups ground walnuts or pecans
2 teaspoons ground cinnamon, optional
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/2 teaspoon almond or vanilla extract, optional
5 to 7 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. , For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.

Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA WOMACK'S BUTTERHORN COOKIES



Grandma Womack's Butterhorn Cookies image

These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.

Provided by Douglas Womack

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 7

2 cups unsalted butter, softened
2 cups all-purpose flour
¾ cup sour cream
1 large egg yolk
¾ cup white sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine sugar, walnuts, and cinnamon in a small bowl.
  • Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
  • Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 10.1 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 4.3 mg, Sugar 4.3 g

CINNAMON WALNUT BUTTERHORNS



Cinnamon Walnut Butterhorns image

These are so easy and just so soft and yummy! Bake then all at once or you can refrigerate the dough to bake some later. Cook time includes chill and rising time.

Provided by pines506

Categories     Yeast Breads

Time 3h30m

Yield 32 butterhorns

Number Of Ingredients 13

1 1/2 cups milk, scalded
1/2 cup butter or 1/2 cup margarine
3 eggs
1/2 cup sugar
1 package active dry yeast
1/4 cup warm water, 110 f
6 cups all-purpose flour
1/2 cup soft butter or 1/2 cup margarine
1/2 cup sugar
2 tablespoons cinnamon
1 cup chopped walnuts
1 egg, beaten
2 tablespoons milk

Steps:

  • In a large bowl, combine hot milk and butter.
  • Stiruntil butter is melted.
  • Cool.
  • Add in eggs and sugar.
  • Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
  • Add to milk mixture.
  • Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
  • Cover and refrigerate 2 hours or up to 4 days.
  • Divide dough into 4 parts.
  • On floured surface, roll each part at a time to make 12 inch circles.
  • Spread each circle with 1/4 of the butter.
  • Mix sugar and cinnamon.
  • Sprinkle each circle with 1/4 of the mixture.
  • Sprinkle each circle with 1/4 of the walnuts.
  • Cut each circle into 8 equal wedges.
  • Roll each wedge starting with the wide end to make a crescent shape.
  • Place on greased cookie sheet.
  • Let rise until puffy, about 45 min to 1 hour.
  • Mix egg and milk to make glaze.
  • Brush rolls with mixture.
  • Bake at 375 for 13 to 15 minutes.

CRUSTED CINNAMON WALNUTS



Crusted Cinnamon Walnuts image

Walnuts baked until crusted with cinnamon glaze. Cool and serve as a snack or in salads. Soak pan or wash immediately for easily clean-up.

Provided by LUCASLKPT

Categories     Appetizers and Snacks     Nuts and Seeds

Time 1h30m

Yield 16

Number Of Ingredients 6

1 egg white
1 cup granulated sugar
1 ½ teaspoons ground cinnamon
1 tablespoon vanilla extract
½ teaspoon salt
4 cups walnut halves

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
  • Beat egg white and sugar together in a large bowl.
  • Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
  • Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 16.2 g, Fat 16.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 76.7 mg, Sugar 13.3 g

SWISS BUTTERHORNS



Swiss Butterhorns image

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 14

DOUGH:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1/3 cup cold butter
1 large egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Nutrition Facts :

BUTTERHORN CHRISTMAS COOKIES



Butterhorn Christmas Cookies image

This recipe has been in our family for many years. They are a tad bit tedious but very much worth it.

Provided by Jennifer Iadevaia

Categories     Dessert

Time 3h15m

Yield 36-48 cookies

Number Of Ingredients 9

2 cups flour
1 cup salted butter
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
2/3 cup walnuts, chopped fine
1 cup sugar
3/4 teaspoon cinnamon

Steps:

  • In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
  • With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
  • Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
  • In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
  • Preheat oven to 350°
  • Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
  • Spread egg white with pastry brush on circle.
  • Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
  • Spread walnut mixture and roll starting at curved edge.
  • Place cookies point side down about 1 1/2- inches apart.
  • In cup beat 1 egg and ½ teaspoon sugar.
  • Brush cookies.
  • Bake 15-20 minutes.

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