ALMOND-FILLED BUTTERHORNS
I add potato flakes to make my butterhorns moist and tender. The rolls complement any meal wonderfully with just the right sweetness to make them a coffee hour favorite. Remember to hide a few for yourself!
Provided by Taste of Home
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. Cut each circle into 12 wedges. , Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 202 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 156mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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Meena Meeno Queen
[email protected]These butterhorns are the best! I love the almond filling.
Gwamaka Williams
[email protected]I'll definitely be making these butterhorns again. They're the perfect treat for any occasion.
LIAKOT HUSSAIN
[email protected]These butterhorns were a lot of work, but they were definitely worth it. They were so delicious!
Edi Cutie
[email protected]I'm not sure what I did wrong, but my butterhorns turned out flat and dense.
Brandon Bender
[email protected]These butterhorns were a bit dry, but the flavor was good.
Kayzia Dei
[email protected]I had some trouble getting the dough to rise, but the butterhorns still turned out delicious.
Lucinda Johnson
[email protected]These butterhorns were a bit too sweet for my taste, but they were still very good.
markita stone
[email protected]I followed the recipe exactly and the butterhorns came out beautifully. They were a little time-consuming to make, but they were worth it.
Pierre Kerry
[email protected]These are the best almond-filled butterhorns I've ever had. The dough is flaky and the filling is creamy and delicious.
Tashaila Holland
[email protected]I've made these butterhorns several times now and they always turn out perfect. They're the perfect pastry for any occasion.
Alituha Vicent
[email protected]These almond-filled butterhorns were a hit at my last party! They were so delicious and easy to make. I'll definitely be making them again.