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Butterhorns (aka Rugelach/Rugulach/Snails/Schnecken)

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Butterhorns (aka Rugelach/Rugulach/Snails/Schnecken)
Ingredients Needed For Butterhorns (aka Rugelach/Rugulach/Snails/Schnecken)
*1 cup Butter, at room temp
*8 ounces Cream Cheese, at room temp
*2 teaspoons granulated sugar
*2 cups flour
*1 Egg Whites, beaten with
*1 tablespoon water (for glazing)
*granulated sugar (for sprinkling)
*1 cup Walnuts or Pecans, finely chopped
*1/2 cup Brown Sugar, firmly packed
*1 teaspoon Cinnamon

Directions To Prepare Butterhorns (aka Rugelach/Rugulach/Snails/Schnecken)
* cream butter, cream cheese, and Sugar until soft.
* Sift in the flour and mix to make a soft dough.
* Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
* Refrigerate for at least 30 minutes.
* Make the filling by mixing all ingredients in a small bowl.
* Preheat oven to 375
* Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
* Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
* Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
* Starting from the base of each triangle, roll up to form spirals.
* You can curve them into crescents if you like.
* Continue with the other 3 disks of dough.
* Place on baking sheets and brush with egg white glaze.
* Sprinkle lightly with granulated sugar.
* Bake until just golden, about 10 minutes.
* For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
* Continue as above but bake for 15-20 minutes.

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Sunday, January 21, 2018, 6:04 pm

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