Danish Butterhorns
Recipe Number: 761
Contributor: charm
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Serves:
makes48
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
1 pkg dry yeast
1/2 cup very warm water (105-115=B0F)
1 Tbsp sugar
2 cups flour
1 cup butter
2 eggs, separated
pinch salt
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1/2 cup sugar
1 tsp cinnamon
3/4 cup chopped pecans
1 pound (3.5 cups) confectioner's sugar
4-5 Tbsp warm water
2 tsp vanilla |
| Cooking
Instructions: |
Measure water in a 2-cup measuring cup and sprinkle yeast on top
Let the yeast rest for 1 minute
Stir and add the sugar
Let stand for 5 minutes or until the yeast puffs and activates
Measure flour and place in a mixing bowl
With a pastry blender, cut in butter until crumbly
Add 2 beaten egg yolks and salt; stir until moistened
Add yeast mixture, stir until combined. The mixture will be sticky
Chill for 1/2 hour
Beat egg whites with a whisk.
Add 1/2 cup sugar and cinnamon
On floured board, roll out 1/4 of dough in a circle
Spread with egg white mixture and sprinkle with pecans
With sharp knife, divide dough into 12 triangles
Shape rolls into crescents
Place on cookie sheet, tip side down
Bake at 350 20 minutes
Glaze while warm
Combine confectioner's sugar, warm water and vanilla. Beat until smooth
Using a pastry brush, spread glaze on each butterhorn
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