Ingredients for Sour Cream Butter Horns
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How to Make Sour Cream Butter Horns
- In a large bowl, cut 1 cup (2 sticks) of softened unsalted margarine into 3 cups of all-purpose flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and 1/2 cup of sour cream to the flour-margarine mixture. Mix until just combined. Do not overmix.
- Shape the dough into 4 equal-sized balls. Wrap each ball in plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
- On a lightly floured surface, roll each chilled dough ball into a thin 12-inch circle.
- In a separate bowl, combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/2 cup chopped walnuts.
- Sprinkle the nut mixture evenly over each rolled-out dough circle.
- Cut each circle into 16 equal-sized triangles.
- Starting at the wide end of each triangle, roll it up tightly towards the point.
- Place the rolled butter horns onto ungreased baking sheets.
- Brush the tops of the horns with the beaten egg white. Sprinkle with a little extra nut mixture, if desired.
- Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
4g
Carbs
1g
