Cuernitos Menonitas Mennonite Little Horns
Delight your taste buds with Cuernitos Menonitas, or Mennonite Little Horns, a charming Mexican pastry known for its buttery, flaky texture and sweet, powdered sugar finish. Perfect as a snack or dessert, these crescent-shaped treats are made from a rich dough that combines all-purpose flour, real butter, and a touch of vanilla for a melt-in-your-mouth experience. Rolled into their signature horn shape and baked until golden, they offer a delicately crisp exterior and tender interior. With just 30 minutes of prep time and simple ingredients like egg yolks and milk, this recipe is both approachable and impressive. Whether you're baking for a cozy family gathering or looking for an elegant addition to your coffee table spread, Cuernitos Menonitas are sure to please. Don’t forget the final dusting of powdered sugar for that irresistibly sweet finish!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Unsalted butter
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 3 large Egg yolks
- 0.5 cup Powdered sugar (for dusting)
Instructions
Preheat the oven to 350°F (175°C), and line two baking sheets with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the cold butter into small cubes and blend it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate smaller bowl, whisk together the milk, vanilla extract, and egg yolks until well combined.
Gradually pour the wet mixture into the flour and butter mixture, stirring with a wooden spoon or hands until a dough forms. Be careful not to overwork the dough.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for 20 minutes to chill.
Once chilled, remove one portion of the dough and roll it out on a lightly floured surface into a circle approximately 10 inches in diameter and 1/8 inch thick.
Using a knife or a pizza cutter, divide the circle into 12 even wedges (like slicing a pizza).
Starting at the wider end of each wedge, roll it towards the point to form a crescent shape. Place each cuernito onto the prepared baking sheets, with the point tucked underneath to secure it.
Repeat with the second portion of dough.
Bake in the preheated oven for 18–20 minutes, or until the cuernitos are lightly golden on the edges.
Allow the cuernitos to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once fully cooled, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 370.2 g | 135% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 95.0 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 304 mg | 23% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
