Butterhorns

Recipe printed from Jenn's Food Journey, courtesy my Mom, Sharon

Ingredients:

2 cups all purpose flour
1/2 lb (2 sticks) butter, sliced
1 egg yolk
3/4 cup sour cream
1/2 cup strawberry preserves
1/4 - 1/3 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F.

In a large bowl, cut butter into the flour with a pastry blender.  Add the egg yolk and sour cream and mix well.  Cover and chill for a few hours.  (My mom divides the dough into 5 pieces, flattens them, than covers them in plastic.  You can than take out and roll out one at a time.)

When dough is chilled, roll out, using cinnamon and sugar mixture in place of flour. (I forgot to measure how much sugar and cinnamon I used, but it was about 1/2 cup sugar and 2 to 2 1/2 teaspoons of cinnamon...mixed that together and then sprinkled it down on the counter and on the dough, instead of using flour so that it will not stick.)  Cut into pie wedges (you should get 12 wedges with each round.)

Mix together the preserves and the walnuts.  Place a small amount on each wedge. Roll from widest side, like a crescent roll.  Place on cookie sheet with Silpat or quick release Reynolds aluminum foil.  Bake about 20 minutes or until just golden brown.  Allow to cool.  Store in air tight container or freeze.  Enjoy!
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