SWISS BUTTERHORNS

By PSchultz

Ingredients

• DOUGH:
• 2 cups flour
• 1/4 tsp salt
• 1/2 cup cold margarine
• 1/3 cup cold butter
• 1 egg yolk
• 3/4 cup sour cream
• FILLING:
• 1/2 cup chopped pecans or walnuts
• 1/2 cup sugar (may also use brown sugar)
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• GLAZE (optional):
• 1 cup powdered sugar
• 2 Tbsp milk
• 1/4 tsp vanilla

Preparation

Step 1

In a large bowl, combine flour and salt. Cut in margarine and butter until crumbly. Stir in egg yolk and sour cream. Shape into a ball. Chill several hours or overnight. Divide dough into thirds. On a well-floured surface, roll each portion into a 12 inch circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. Bake at 350 degrees for 15-18 minutes or until lightly browned. Glaze if desired.