Best 2 Hungarian Butterhorns Recipes
In the world of pastries, Hungarian butterhorns, also known as kifli, stand out with their golden-brown crust, flaky layers, and sweet, buttery flavor. Originating in Hungary, these crescent-shaped pastries have become popular worldwide for their distinct taste and elegant presentation. Whether you're a seasoned baker or a beginner looking to impress your loved ones, discovering the best recipe for Hungarian butterhorns is a delightful culinary adventure. Let's explore the secrets behind this delectable treat and guide you towards creating perfect, homemade Hungarian butterhorns that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
HUNGARIAN BUTTERHORNS
Make and share this Hungarian Butterhorns recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Soften the yeast in warm water.
- Stir in the 1 tsp.
- sugar.
- Let stand in warm place until bubbly.
- This will take about four minutes.
- Cut the butter into the flour with a pastry blender.
- Stir in the yeast mixture and the egg yolks.
- Shape dough into a ball.
- Let rest about 30 minutes.
- Beat the egg white until stiff.
- Beat in the remaining sugar to make a thick meringue.
- Fold in the nuts.
- Set aside.
- Roll dough into a 16 inch circle and cut into 16 wedges.
- Spread meringue onto the dough.
- Roll each wedge from wide end to the tip.
- Place onto a greased baking sheet.
- Bake 350 degrees for 20 minutes, until golden.
- Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
- Frost each cookie.
HUNGARIAN BUTTERHORNS RECIPE - (5/5)
Provided by Lorimarie7
Number Of Ingredients 9
Steps:
- Sift flour & salt. Add yeast. Cut in butter. Add beaten egg yolks, sour cream & 1 tsp vanilla. Mix like a pie crust. Beat egg whites until stiff. Add sugar. Fold in nuts & 1 tsp vanilla. Roll out dough on powdered sugar to the size of a pie tin. Cut into 16 wedges after spreading on filling. Roll to center. Bake at 400 degrees for 15 minutes.
Tips:
- Use high-quality butter or margarine for the best flavor and texture.
- Keep the butter or margarine cold until you are ready to use it. This will help to prevent the dough from becoming too greasy.
- Work the dough quickly and gently. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your hands and make it easier to work with.
- Roll out the dough to a thickness of about 1/8 inch. If the dough is too thick, the horns will be too dense. If the dough is too thin, the horns will be too fragile.
- Brush the horns with egg wash before baking. This will help to give them a golden brown color.
- Bake the horns until they are golden brown and cooked through. The baking time will vary depending on the size of the horns.
Conclusion:
Hungarian butterhorns are a delicious and festive pastry that can be enjoyed by people of all ages. They are perfect for breakfast, brunch, or dessert. With a little planning and effort, you can easily make these delicious pastries at home. So next time you are looking for a special treat, give Hungarian butterhorns a try!
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