One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)
Provided by Karen..
Categories Dessert
Time 40m
Yield 64 cookies
Number Of Ingredients 10
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.
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md Shafiullah
[email protected]I've been wanting to try making butterhorns for a while now. This recipe looks easy enough to follow.
Moeez Rizvi
[email protected]These butterhorns look delicious! I'm going to have to try making them.
james njeri
[email protected]I'm not sure what I did wrong, but my butterhorns came out flat and dense.
Shafeeq Mulliyakurssi
[email protected]I tried making these butterhorns, but they didn't turn out very well. The dough was too sticky and the horns were too hard.
Jenny
[email protected]These butterhorns were a bit too sweet for my taste, but my kids loved them.
martin miko
[email protected]I'm not a huge fan of butterhorns, but my family loves them. I made them for them last week and they were a big hit.
LittleClownGirl
[email protected]I love these butterhorns! They're so easy to make and they always turn out perfectly. I usually make them for Christmas morning breakfast.
Chris Herandez
[email protected]These butterhorns are delicious! The filling is sweet and nutty, and the pastry is flaky and buttery. I will definitely be making these again.
daniel odindo
[email protected]I've made these butterhorns several times and they always come out perfect. They're the perfect combination of flaky and tender.
Khotso Sebotsa
[email protected]These butterhorns were a hit at my holiday party! They were so easy to make and they turned out beautifully. I will definitely be making them again.