Hungarian Butterhorns
Delight your taste buds with these irresistible Hungarian Butterhorns, a traditional pastry that's both buttery and flaky with a touch of nostalgic warmth. This recipe combines a tender, yeast-based dough enriched with butter and egg yolks, rolled to perfection around a sweet, spiced filling of cinnamon, brown sugar, and finely chopped walnuts. With their golden crescent shape and optional dusting of powdered sugar, these pastries are as beautiful as they are delicious. Perfect for holiday gatherings or an elegant teatime treat, Hungarian Butterhorns are easier to make than you might think, with a refrigerated dough that simplifies preparation. Impress your family and friends with this timeless European favorite, and savor the comforting aroma of freshly baked pastry in your home.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 3 tablespoons Granulated sugar
- 1 packet Active dry yeast
- 1 cup Warm milk (about 110°F)
- 2 Large egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 cup Brown sugar
- 0.5 cup Finely chopped walnuts
- 0.5 cup Powdered sugar (for garnish, optional)
Instructions
In a small bowl, dissolve the yeast in warm milk and let it stand for 5 minutes until foamy.
In a large mixing bowl, combine flour and salt. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
In another bowl, whisk together the egg yolks, sugar, vanilla extract, and the yeast mixture. Pour this wet mixture into the flour mixture and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for a minute or two until smooth. Divide the dough into three equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight).
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts for the filling.
Roll out one disk of dough at a time on a lightly floured surface into a circle, about 12 inches in diameter. Cut the circle into 8 equal wedges, like a pizza.
Sprinkle the cinnamon-sugar and walnut mixture evenly over the surface of the dough.
Starting at the wide end of each wedge, roll it up tightly toward the point to form a crescent shape. Place the butterhorns seam-side down on the prepared baking sheets.
Repeat with the remaining two dough disks and filling.
Bake for 15–20 minutes or until the butterhorns are golden brown and fragrant.
Allow the butterhorns to cool slightly on the baking sheets before transferring to a wire rack.
If desired, dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 9.8 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 60 mg | 1% | |
*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.
