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.
Let's cook with our recipes!
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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