Butter Horns

By AzWench

Ingredients

• Dough:
• 1 package active dry yeast
• 1/4 cup warm water
• 4 cups flour
• 1/2 teaspoon salt
• 3 sticks unsalted butter, cut into bits
• 2 egg yolks, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla
• Filling:
• 3 egg whites
• 3/4 cup sugar
• 1 cup nuts, finely chopped
• 1 teaspoon vanilla
• Confectioners' sugar, for dusting

Preparation

Step 1

Dissolve the yeast in the warm water; in 5 to 10 minutes the yeast should foam. Whisk the flour with the salt in a large mixing bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Blend in the dissolved yeast, the egg yolks, sour cream and vanilla. Wrap the dough in plastic and refrigerate for at least 1 hour.

Make the filling. Beat the egg whites with the sugar until soft peaks form. Fold in the nuts and vanilla.

Preheat the oven to 375 degrees.

Divide the dough into 12 equal portions. Roll each portion into a thin 8-inch circle. Cut each circle into 6 pie-shaped parts.

Place a tablespoon of filling on each wedge and spread slightly. Starting at the large end, roll up and place on lightly greased baking sheets: With your fingers shape each portion into a crescent. Bake about 10 minutes, or until lightly browned. Cool on a rack and dust with confectioners' sugar while still warm.