Sour Cream Butter Horns

Kathy Joppie


This was given to me in 1978 from a co-worker handed down through her heritage. (Her last name at that time was Piaskoski). Takes some time but so wonderful. Thank you Jean!!

Not my picture


★★★★★ 2 votes

30 Min
15 Min


  • 4 c
  • 1/2 tsp
  • 1 1/4 c
  • 1
    yeast cake or 1 pkg dry yeast (2 1/4 tsp)
  • 3
    egg yolks, beaten
  • 1 tsp
  • 1/2 c
    sour cream
  • 3
    egg whites beaten
  • 3/4 c
  • ·
    chopped nuts (walnuts or pecans)
  • ·

  • ·
    powdered sugar
  • ·
  • ·

How to Make Sour Cream Butter Horns


  1. Sift flour and salt into bowl, add butter and yeast, mixing like pie crust. Add egg yolks, vanilla & sour cream...mix very well.

    Beat egg whites and sugar and set aside.
  2. Divide dough into small portions. Roll each portion into a circle on a powdered sugar covered board. Fill with egg white mixture, chopped nuts and cinnamon. Cut into pie shaped wedges. Roll up; beginning with wide end first-like a crescent roll.
  3. Bake in a preheated 350-375 degree oven 12 minutes or until brown. Frost lightly with a mixture of powdered sugar, vanilla & milk mixed to a thin consistency.

Printable Recipe Card

About Sour Cream Butter Horns

Course/Dish: Sweet Breads
Collection: Go Bold with Butter

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