Nut Horns Recipe

Ingredients for Nut Horns

• 2 large eggs
• Evaporated Milk
• 1 cup (2 sticks) shortening
• Cake Yeast
• 8-10 cups all-purpose flour
• Powdered sugar, for dusting
• Ground Walnuts
• Sugar
• ¼ cup (½ stick) unsalted butter
• Honey
• Condensed Milk

How to Make Nut Horns

1. Scald 2 cups of milk.
2. Cool milk to 105-115°F (lukewarm) for yeast activation.
3. In a separate saucepan, melt 1 cup (2 sticks) of shortening.
4. Beat 2 large eggs in a bowl.
5. In a large bowl, dissolve 2 ¼ teaspoons of active dry yeast in the warm milk.
6. Add melted shortening and beaten eggs to the yeast mixture. Stir to combine.
7. Gradually add 8-10 cups of all-purpose flour, 2 cups at a time, mixing until a soft dough forms.
8. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
9. Place dough in a lightly oiled bowl, turning once to coat. Cover and refrigerate overnight (or for at least 8 hours).
10. To prepare the filling: In a medium saucepan, combine 1 cup packed light brown sugar, ½ cup chopped pecans or walnuts, ¼ cup (½ stick) unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt.
11. Bring the filling mixture to a boil over medium heat, stirring constantly.
12. Reduce heat to low, stir in 2 beaten eggs, and cook for 2 minutes, or until slightly thickened.
13. Remove filling from heat and set aside to cool.
14. Preheat oven to 375°F (190°C).
15. On a lightly floured surface, roll out manageable portions of the chilled dough very thinly. Sprinkle generously with powdered sugar as you roll.
16. Cut the dough into 3x3 inch squares.
17. Place 1 teaspoon of filling into one corner of each dough square.
18. Roll up the dough from the filled corner, sealing the edges tightly.
19. Place the Nut Horns on a greased or parchment-lined baking sheet.
20. Sprinkle generously with powdered sugar.
21. Bake for 15-20 minutes, or until golden brown.