German Butterhorns Recipes

GRANDMA'S BUTTERHORNS

Steps:

• Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
• Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
• Bake on greased cookie sheet and 350 for 30 minutes. Cool.
• Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

BUTTERHORNS

Steps:

• Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
• In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
• Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
• Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
• Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
• About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
• Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.

GRANDMA WOMACK'S BUTTERHORN COOKIES

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.

BUTTERHORN DINNER ROLLS

Steps:

• Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
• While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
• Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
• Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
• Cover and let rise until almost doubled in size, about 1 hour.
• Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
• Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
• Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
• Let rolls sit until they puff up a little, 15 to 20 minutes.
• Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
• Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

BUTTERHORNS

Steps:

• Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
• Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch down, cover, and refrigerate overnight.
• Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

SWISS BUTTERHORNS

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.

BUTTERHORN ROLLS

Steps:

• In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
• Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
• Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN

Steps:

• Cream butter, cream cheese, and sugar until soft.
• Sift in the flour and mix to make a soft dough.
• Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• Refrigerate for at least 30 minutes.
• Make the filling by mixing all ingredients in a small bowl.
• Preheat oven to 375*.
• Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• Starting from the base of each triangle, roll up to form spirals.
• You can curve them into crescents if you like.
• Continue with the other 3 disks of dough.
• Place on baking sheets and brush with egg white glaze.
• Sprinkle lightly with granulated sugar.
• Bake until just golden, about 10 minutes.
• For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
• Continue as above but bake for 15-20 minutes.