Swiss Butterhorns
By
LaVonne Herrera
@LaVonneHerrera
1
Ingredients
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2 cflour
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1/4 tspsalt
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2/3 cmargarine
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1egg yolk, reserve white
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3/4 csour cream, imo is the best to use
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1/2 csugar
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1/2 cchopped nuts (i use walnuts, but u can use your favorite type of nut)
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3/4 tspcinnamon
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1 cpowdered sugar
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1/4 tspvanilla extract
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1egg white, beaten
How to Make Swiss Butterhorns
- Measure Flour and Salt into Bowl.
Cut in Margarine.
stir in sour cream and egg yolk.
Mix well - Shape dough into ball and wrap in waxed paper.
Chill overnight.
mix your sugar, nuts, and cinnamon together to use the next day. - Pre~heat oven to 375*
On lightly floured surface,
Divide into 3 parts.
roll each piece into 12 inch circles. - 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. - once they are rolled place on greased baking sheet with point underneath.
Bake for 20~25 minutes
Remove from oven and frost. - Make your frosting while they bake. mixing your powdered sugar, vanilla, egg white.