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I make a similar savory dough which is 2 cups of cottage cheese, 2 cups of flour and 2 sticks of butter. Mix it in the food processor. Divide onto r balls, refrigerate for at least two hours. Roll it out in a round, spread with filling, cut into wedges and rolleach wedge into a horn. Brush with milk and sprinkle with sesame seeds or parmesan cheese and bake until golden. I usr sprnach and feta filling, minced mushrooms with a pinch of poultry seasoning sauteed in putter, and leftover corned beef with grayed swiss and a little sauerkraut.
These look scrumptious and my grandma used to make something similar I wonder if these will finally bring me home to that memory I miss so much as a child growing up! =) I love all of your recipes and have shared you on my facebook quite a bit hehe well I wonder how well these freeze? P.S. I plan on making these to surprise the mother in-law with a baked treat on Easter!
Whoa! These were delicious. The pastry was so flaky and similar texture of frozen toaster strudels. I love that they are completely customizable to make a variety of flavors (lemon, vanilla, strawberry, all kinds of fillings too) I like to add a little orange extract mixed in with the almond. I think next I will try Nutella in the middle. I will be making these again and again! Thank you
Absolutely right on about your grandmother’s Butterhorns. My mother made these Butterhorns. The recipe is nearly identical to yours except we leave out the salt and use vanilla extract instead of almond. They are made from scratch and wonderful!
INGREDIENTS
1 cake yeast
1⁄2 cup sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Here is a dessert recipe that is light, buttery, soft on the inside and crispy on the outside. This recipe is a cross between a pastry and a cookie. They are buttery and flaky, but they are a little chewy on the inside. You really want to try these; they are sure to be a favorite. The dough recipe is really simple, and there aren’t a lot of ingredients that are involved.
One thing to remember is that you do need to chill the dough. It’s similar to a pie crust, in that there is no sugar in the dough. But there is sugar in the filling recipe. You bake these until they are a lovely golden brown. And then you can go ahead and drizzle a bit of icing on top.
If you drizzle the icing when they are still warm, the icing melts a little and becomes like a glaze, or you can also wait until the butterhorns are cooled completely and then drizzle on the icing.
INGREDIENTS
1 cake yeast
1⁄2 cup sugar
3⁄4 teaspoon salt
1 cup milk, lukewarm
2 eggs, beaten
4 1⁄2 cups flour, sifted
1⁄2 cup butter, melted (no substitutions)
DIRECTIONS
Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
Mix well; add half of flour and beat well.
Add melted butter and remainder of flour.
Knead until smooth, cover and let rise in a warm place until doubled.
Divide in half, roll each piece into a circle 1/4 inch thick.
Butter, if you like and cut each piece into 16 pie shaped pieces.
Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
*To make crescent rolls, curve rolls slightly.
*To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.
From: food.com