Butter Horns


1 cup butter, chilled
2 cups unsifted flour
1 egg yolk
3/4 cup sour cream
3/4 cup sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts
3/4 cup raisins
1 egg white, beaten


Cut butter into flour finely; blend in egg yolk and sour cream. Knead dough enough to shape into a ball. Wrap in wax paper; chill 2 hours or until quite firm. Preheat oven to 375 degrees. Cut dough into three equal parts. On a well-floured pastry cloth or wax paper, roll each section of dough into a circle about ⅛ inch thick. Use extra flour liberally to keep dough and rolling pin from sticking. Blend together sugar, cinnamon, nuts, and raisins, and sprinkle one-third of this mixture over each circle. Cut each circle into 12 wedges with a sharp knife. Roll out the wedges, starting from the wide end and rolling to the narrow end to create a crescent shape. Place crescents on ungreased baking sheets and brush tops of crescents with the beaten egg white. Bake 20 to 25 minutes, or until golden brown. Remove from oven and let cool on racks.


3 dozen butter horns

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