Butterhorns

Butterhorns Recipe | Austrian Cuisine

Region / culture: Austria | Preparation time: 45 minutes | Cooking time: 10-20 minutes | Servings: 32

Introduction

Butterhorns are a delicious pastry that are perfect for breakfast or as a sweet treat any time of day. These flaky, buttery pastries are filled with a sweet mixture of pecans, brown sugar, and cinnamon, making them irresistible to anyone with a sweet tooth.

History

Butterhorns have been a popular pastry in many European countries for centuries. The recipe has been passed down through generations, with each family adding their own twist to the classic recipe. Butterhorns are often served during holidays and special occasions, making them a beloved treat for many.

Ingredients

1 cup butter, at room temperature
8 oz (227 g) cream cheese, at room temperature
2 tsp granulated sugar
2 cups flour
1 egg white, beaten with
1 tbsp water (for glazing)
granulated sugar (for sprinkling)

Filling

1 cup walnuts or pecans, finely chopped
0.5 cup firmly packed brown sugar
1 tsp cinnamon

How to prepare

In a mixing bowl, cream together the butter, cream cheese, and sugar until soft.
Sift in the flour and mix until a soft dough forms.
Divide the dough into 4 equal balls, flatten each one, and wrap them individually in wax paper.
Refrigerate the dough balls for at least 30 minutes.
Prepare the filling by combining all the ingredients in a small bowl.
Preheat the oven to 375°F (191°C). Working with one dough ball at a time, roll it thinly on a lightly floured surface into a circle, approximately 9 inches in diameter.
Brush the surface of the dough with the egg white glaze and sprinkle it evenly with 0.25 of the filling mixture.
Using a sharp knife or pizza cutter, slice the dough into quarters and then each quarter into 4 equal sections, forming 16 triangles.
Starting from the base of each triangle, roll it up to form spirals. If desired, you can also curve them into crescents.
Repeat the process with the remaining 3 dough balls.
Place the rolled dough on baking sheets and brush them with the egg white glaze.
Sprinkle the dough lightly with granulated sugar.
Bake the butterhorns until they turn just golden, which should take about 10 minutes.
For 32 extra large butterhorns, divide the dough in half instead of fourths. Roll each dough disk into a 12-inch circle and use only half of the filling mixture.
Continue with the instructions mentioned above, but bake for 15-20 minutes instead.

Variations

Try adding raisins or dried cranberries to the filling mixture for a fruity twist.
Substitute walnuts or almonds for the pecans for a different flavor profile.
Drizzle the baked butterhorns with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure the butter and cream cheese are at room temperature before starting the recipe to ensure a smooth dough.

- Refrigerating the dough before rolling it out will make it easier to work with and will help the butterhorns hold their shape.

- Be sure to roll the dough thinly to create flaky, delicate pastries.

- Brushing the dough with an egg white glaze before baking will give the butterhorns a beautiful golden color.

- Sprinkling the pastries with granulated sugar before baking adds a sweet crunch to the finished product.

Serving Suggestions

Butterhorns are best served warm with a cup of coffee or tea for breakfast or as a sweet snack.

Cooking Techniques

Rolling the dough thinly and evenly is key to creating flaky, delicate butterhorns.

- Be sure to evenly distribute the filling mixture on the rolled out dough to ensure each bite is filled with sweet, nutty flavor.

- Brushing the dough with an egg white glaze before baking will give the pastries a beautiful golden color.

Ingredient Substitutions

If you don't have cream cheese, you can substitute an equal amount of sour cream or Greek yogurt.

- You can use any type of nuts in place of pecans, such as walnuts, almonds, or hazelnuts.

- If you prefer a sweeter filling, you can add more brown sugar or even a drizzle of honey.

Make Ahead Tips

You can prepare the butterhorn dough ahead of time and refrigerate it for up to 24 hours before rolling it out and baking. You can also freeze the unbaked pastries for up to 3 months, then bake them straight from the freezer.

Presentation Ideas

Arrange the baked butterhorns on a platter and dust them with powdered sugar for a simple, elegant presentation. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Pairing Recommendations

Butterhorns pair well with a variety of beverages, such as coffee, tea, hot chocolate, or even a glass of milk. They also go well with fresh fruit, such as berries or sliced peaches, for a light and refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover butterhorns in an airtight container at room temperature for up to 3 days. To reheat, simply place the pastries in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of butterhorns contains approximately 220 calories.

Carbohydrates

Each serving of butterhorns contains approximately 20 grams of carbohydrates.

Fats

Each serving of butterhorns contains approximately 15 grams of fat.

Proteins

Each serving of butterhorns contains approximately 3 grams of protein.

Vitamins and minerals

Butterhorns are not a significant source of vitamins and minerals.

Alergens

Butterhorns contain dairy (butter, cream cheese) and nuts (pecans), which may be allergens for some individuals.

Summary

Butterhorns are a delicious treat that are relatively high in fat and calories, so they should be enjoyed in moderation as part of a balanced diet.

Summary

Butterhorns are a delicious pastry filled with a sweet mixture of pecans, brown sugar, and cinnamon. These flaky, buttery pastries are perfect for breakfast or as a sweet treat any time of day. Enjoy them warm with a cup of coffee or tea for a delightful indulgence.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, the sun shining brightly through the kitchen window as I watched my own grandmother, Nana, expertly rolling out dough for her famous butterhorns. I must have been no more than ten years old at the time, but I remember it as if it were yesterday.

Nana had learned the recipe for butterhorns from her own mother, who had learned it from her mother before her. It was a family tradition, passed down through the generations, and I was eager to learn the secret to making these delicious treats.

As Nana worked, she explained each step to me in detail, her hands moving with practiced ease. She showed me how to mix the dough, how to roll it out into a thin circle, and how to cut it into wedges. Then came the best part - spreading a generous amount of butter and sugar on each wedge before rolling it up into a crescent shape.

I watched in awe as Nana worked, her movements graceful and confident. She had a way of making even the most complicated recipes seem simple, and I was determined to follow in her footsteps.

After the butterhorns had baked to a golden perfection in the oven, Nana pulled them out and placed them on a cooling rack. The smell of butter and sugar filled the kitchen, making my mouth water in anticipation.

As soon as they had cooled enough to handle, Nana handed me one of the warm butterhorns. I took a bite, savoring the rich, buttery flavor and the flaky texture of the pastry. It was like nothing I had ever tasted before, and I knew that I had to learn how to make them myself.

Over the years, I practiced making butterhorns whenever I had the chance. I experimented with different variations, adding nuts or raisins, or substituting honey for sugar. Each batch was a learning experience, but I never quite captured the perfection of Nana's recipe.

It wasn't until many years later, after Nana had passed away, that I stumbled upon an old recipe card tucked away in a dusty box in the attic. It was her recipe for butterhorns, written in her elegant handwriting, with detailed instructions and precise measurements.

Tears welled up in my eyes as I read through the recipe, remembering all the times I had watched Nana make butterhorns in that sunlit kitchen. It was a bittersweet moment, but also a turning point. I knew that I had to carry on the tradition, to keep her memory alive through the art of baking.

I gathered the ingredients and set to work, following Nana's recipe to the letter. As the butterhorns baked in the oven, the familiar scent filled the kitchen, bringing back a flood of memories.

When they were finally done, I pulled them out and placed them on a cooling rack, just as Nana had done so many times before. I took a bite, closing my eyes and savoring the taste of butter and sugar, of flaky pastry and warm memories.

In that moment, I felt closer to Nana than ever before. I knew that she was with me, guiding my hands and watching over me as I continued the family tradition she had started so many years ago.

And so, whenever I make butterhorns now, I do it with love and gratitude in my heart. I know that I am honoring Nana's memory, and that her spirit lives on in every delicious bite. The recipe for butterhorns may have been passed down through the generations, but it is more than just a recipe - it is a connection to my past, a link to my family history, and a reminder of the love that binds us together.