Best 2 Swiss Butterhorns Recipes
Swiss butterhorns, also known as Gipfeli or Croissants Suisses, are a delectable pastry treat that originated in Switzerland. These crescent-shaped rolls are characterized by their buttery, flaky texture and delicate flavor. Typically made with high-quality butter, flour, yeast, and a few other ingredients, Swiss butterhorns are a popular breakfast item or afternoon snack. With their distinct shape and golden-brown exterior, they are often sprinkled with powdered sugar or drizzled with a glaze, adding an extra touch of sweetness. Exploring the art of crafting these culinary wonders invites you on a journey of flavors and textures that will tantalize your taste buds and leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
SWISS BUTTERHORNS
My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.
Provided by Taste of Home
Time 40m
Yield 3 dozen.
Number Of Ingredients 14
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.
Nutrition Facts :
SWISS BUTTERHORNS
Another recipe my mother in law handed down to me. And thank goodness she did as these are my husbands favorite! And I guarantee nobody can eat just one!
Provided by LaVonne Herrera
Categories Other Snacks
Time 20m
Number Of Ingredients 11
Steps:
- 1. Measure Flour and Salt into Bowl. Cut in Margarine. stir in sour cream and egg yolk. Mix well
- 2. Shape dough into ball and wrap in waxed paper. Chill overnight. mix your sugar, nuts, and cinnamon together to use the next day.
- 3. Pre~heat oven to 375* On lightly floured surface, Divide into 3 parts. roll each piece into 12 inch circles.
- 4. Spread with your Cinnamon/nut mixture. Cut each circle into pie shaped wedges. start at wide edge and roll up like you would a crescent roll.
- 5. once they are rolled place on greased baking sheet with point underneath. Bake for 20~25 minutes Remove from oven and frost.
- 6. Make your frosting while they bake. mixing your powdered sugar, vanilla, egg white.
Tips:
- Use high-quality butter for the best flavor. Unsalted butter is best so you can control the amount of salt.
- Make sure the butter is cold before you start working with it. This will help prevent the dough from becoming too greasy.
- Laminate the dough properly. This is the key to creating the flaky layers in the butterhorns.
- Chill the dough before you shape it. This will help the dough hold its shape and prevent it from spreading too much in the oven.
- Proof the butterhorns in a warm place until they are doubled in size. This will ensure that they are light and airy.
- Bake the butterhorns in a preheated oven until they are golden brown. Keep a close eye on them to prevent them from overbaking.
Conclusion:
Swiss butterhorns are a delicious and flaky pastry that is perfect for breakfast, brunch, or a snack. They are easy to make at home with a little patience and care. Follow these tips and you will be able to make perfect butterhorns every time.
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