Nut Horns

Nut Horns Recipe - Traditional Eastern European Pastry

Region / culture: Eastern Europe | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 48

Introduction

Nut Horns are a delicious pastry filled with a sweet and nutty mixture, perfect for a snack or dessert. These crescent-shaped treats are sure to be a hit with your family and friends.

History

The Nut Horn recipe has been passed down through generations in many families, originating from Eastern European countries such as Hungary and Poland. These pastries are often enjoyed during holidays and special occasions.

Ingredients

0.5 lb (227 g) (2 sticks) of butter or margarine
2 cups of flour
1 egg, divided
0.75 cup of sour cream
0.5 cup of brown sugar
0.75 tsp of cinnamon
0.5 cup of ground walnuts or pecans

How to prepare

Cut the flour and butter together until small crumbs form.
Add the egg yolk and sour cream, and work them into a dough.
Dust the dough with flour, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Divide the dough into 4 sections. Roll each section into a 10-inch circle, then cut into 12 pie wedges.
Mix together the sugar, cinnamon, and nuts.
Sprinkle the nut mixture onto each wedge, then roll them up starting from the wide end.
Place the rolled wedges on an ungreased cookie sheet and brush them with beaten egg white.
Bake at 375°F (191°C) for 15–20 minutes or until lightly browned.

Variations

Try using different types of nuts such as walnuts or almonds for a unique flavor.
Add a sprinkle of powdered sugar on top of the baked Nut Horns for a sweet finish.

Cooking Tips & Tricks

Make sure to refrigerate the dough before rolling it out to ensure it is easy to work with.

- Be generous with the nut filling for a deliciously sweet and crunchy center.

- Brushing the rolled pastries with beaten egg white before baking will give them a shiny and golden finish.

Serving Suggestions

Serve Nut Horns with a cup of hot tea or coffee for a delightful snack or dessert.

Cooking Techniques

Rolling out the dough into thin circles will ensure a flaky and tender pastry.

- Brushing the pastries with beaten egg white before baking will give them a shiny and golden crust.

Ingredient Substitutions

You can substitute margarine with butter for a richer flavor.

- If you don't have sour cream, you can use Greek yogurt as a substitute.

Make Ahead Tips

You can prepare the Nut Horn dough ahead of time and refrigerate it for up to 24 hours before baking.

Presentation Ideas

Arrange the baked Nut Horns on a decorative platter and dust them with powdered sugar for a beautiful presentation.

Pairing Recommendations

Nut Horns pair well with a glass of sweet dessert wine or a hot cup of spiced cider.

Storage and Reheating Instructions

Store leftover Nut Horns in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Nut Horns contains approximately 200 calories.

Carbohydrates

Each serving of Nut Horns contains approximately 20 grams of carbohydrates.

Fats

Each serving of Nut Horns contains approximately 12 grams of fats.

Proteins

Each serving of Nut Horns contains approximately 3 grams of proteins.

Vitamins and minerals

Nut Horns are a good source of iron and calcium, providing essential nutrients for your body.

Alergens

Nut Horns contain nuts, eggs, and dairy, which may be allergens for some individuals.

Summary

Nut Horns are a delicious treat that provide a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Nut Horns are a delightful pastry filled with a sweet and nutty mixture, perfect for any occasion. With a flaky crust and a crunchy filling, these treats are sure to be a crowd-pleaser.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Nut Horns. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her baking skills, and that day she was busy preparing a batch of Nut Horns. The aroma of toasted nuts and sweet dough filled the room, and I couldn't resist asking her for the recipe.

Martha smiled and handed me a tattered piece of paper, explaining that the recipe had been passed down from her grandmother. As I read through the ingredients and instructions, I knew I had stumbled upon something special. The combination of buttery dough and crunchy nuts seemed like the perfect treat to share with my own family.

I returned home that day, eager to try my hand at making Nut Horns. I gathered the necessary ingredients and set to work in my own kitchen. As I rolled out the dough and sprinkled it with chopped walnuts, I couldn't help but feel a sense of pride. This recipe was more than just a list of instructions – it was a connection to generations past, a link to the women who had come before me.

The first batch of Nut Horns came out of the oven golden and fragrant, just like Martha's. I shared them with my family, who eagerly devoured the sweet treats and asked for more. From that day on, Nut Horns became a beloved recipe in my household, a staple at family gatherings and holiday celebrations.

Over the years, I continued to perfect the recipe for Nut Horns, tweaking the ingredients and techniques to suit my own tastes. I experimented with different types of nuts – pecans, almonds, hazelnuts – and even added a sprinkle of cinnamon for warmth. Each batch was a labor of love, a tribute to the women who had passed down this recipe through the ages.

As my reputation as a baker grew, friends and neighbors began to request my Nut Horns for special occasions. I happily obliged, sharing the recipe with anyone who asked. I taught my own daughters how to make Nut Horns, passing on the tradition to yet another generation.

One day, I received a letter from a distant cousin who had heard about my famous Nut Horns. She was planning a family reunion and asked if I would be willing to bake a batch for the occasion. I was thrilled at the opportunity to share my recipe with extended family members, many of whom I had never met.

The day of the reunion arrived, and I proudly presented my Nut Horns to a crowd of eager relatives. The sweet, nutty aroma filled the air, and I watched with delight as my family members bit into the golden crescent-shaped pastries. They oohed and aahed, complimenting me on the delicious treat and asking for the recipe.

As I stood there, surrounded by loved ones and the fruits of my labor, I realized the true power of a recipe. It was more than just a list of ingredients – it was a connection to the past, a way to share memories and traditions with those we care about. The recipe for Nut Horns had brought my family together, bridging the gap between generations and creating a sense of unity and belonging.

And so, as I continue to bake Nut Horns for my family and friends, I do so with a heart full of gratitude. Gratitude for the women who came before me, for the traditions they passed down, and for the simple joy of sharing a delicious treat with the ones we love. The recipe for Nut Horns may have come from Martha's grandmother, but it will forever hold a special place in my own heart, a reminder of the power of food to bring us together and create lasting memories.