Nut Filled Horns Recipes

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

KIFLES (NUT ROLLS OR HORNS)

Steps:

• Combine nuts, sugar and vanilla.
• Fold in egg whites; set aside.
• Put flour into a large bowl.
• Add the yeast to the egg yolks in a small bowl and let soften.
• Cut butter into the flour until crumbly.
• Add egg yolks and yeast and sour cream.
• Mix well until it forms a smooth ball.
• Form into 10 balls and chill.
• Mix 1 cup granulated and 1 cup powdered sugar.
• On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
• Cut the circle into 8 pie-shaped wedges.
• Fill the wide end of each wedge with 1 level teaspoon of filling.
• Roll from wide end to the point.
• Continue with all the balls.
• Place on greased cookie sheets.
• Bake at 325°F for 15 minutes.

HUNGARIAN NUT HORNS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

NUT HORNS

Steps:

• In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
• To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

NUT-FILLED HORNS

Steps:

• In a large bowl, cream the butter and cream cheese until light and fluffy. Add egg yolks. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Cover and chill overnight. , In a small bowl, combine filling ingredients (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-sugared surface, roll out each portion into a 12-in. x 10-in. rectangle. Cut into 2-in. squares. Place about 1 teaspoon filling in the center of each square. Fold over two opposite corners; seal tightly. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

NUT HORNS

Steps:

• Scald milk. Cool to safe temperature for yeast.
• In a separate pot melt shortening.
• Beat eggs.
• Dissolve yeast in the warm milk. Add shortening and beaten eggs.
• Add flour 2 cups at a time. Knead dough.
• Cover and refrigerate overnight.
• To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
• Add beaten eggs and cook 2 minutes. Remove from heat.
• Heat oven to 375°F.
• Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
• Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
• Place on greased cookie sheet. Sprinkle with powdered sugar.
• Bake 15-20 minutes (lightly browned?).