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.
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abdulnafi farid
[email protected]Overall, these butterhorns were a bit disappointing.
khoshal rahimi
[email protected]These butterhorns were a bit too sweet for my taste.
Binay Tharu
[email protected]The recipe was a bit confusing to follow.
Shallom Munyoro
[email protected]These butterhorns were a bit dry. I think I'll try adding some more butter next time.
Dilnesa Abraham
[email protected]I'll definitely be making these butterhorns again.
Queeneth Queeneth
[email protected]These butterhorns are a bit time-consuming to make, but they're worth the effort.
Amber Thomas
[email protected]I'm not a baker, but these butterhorns turned out great!
MD junayed Rana Alif
[email protected]These butterhorns were so good, I ate two of them in one sitting!
Hari Khadka
[email protected]I'm definitely going to make these butterhorns again.
Shah Sadik
[email protected]These butterhorns are perfect for a special occasion breakfast or brunch.
Ali Kobasa
[email protected]The recipe was easy to follow, and the butterhorns turned out beautifully.
Tricia Crongeyer
[email protected]These butterhorns were a bit dry for my taste. I think I'll try adding some more butter next time.
Noman Azam 2018-wcd-73
[email protected]I love the almond glaze on these butterhorns. It gives them a nice crunch and sweetness.
Nasrin Begum
[email protected]These croissants were delicious! I used a bread machine to make the dough, which made the process much easier.
Tedogmi Aishatou
[email protected]I've made these butterhorns several times now, and they always turn out perfect. They're a bit time-consuming to make, but they're definitely worth the effort.
M Hridoy
[email protected]These Swiss Butterhorns were a hit with my family! They were so flaky and delicious, and the almond glaze was the perfect finishing touch.