Nut Horns
Delight your taste buds with these irresistible Nut Horns—tender, flaky pastries filled with a sweet walnut and vanilla mixture that melts in your mouth. Made with a rich cream cheese and butter dough, these decadent crescent-shaped cookies are the perfect treat for holiday gatherings, tea parties, or indulging your sweet tooth any time of year. Each bite offers a buttery, nutty flavor with a subtle hint of vanilla, all crowned with a delicate dusting of powdered sugar. With just a few simple ingredients and easy-to-follow steps, this classic recipe creates 36 elegant pastries that are as beautiful as they are delicious. Perfect for baking enthusiasts looking to impress, these Nut Horns are a timeless favorite that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 8 ounces cream cheese
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 1.5 cups walnuts (finely chopped)
- 0.25 cup powdered sugar (for dusting)
- 1 piece egg yolk
- 1 teaspoon milk
Instructions
In a large mixing bowl, combine the all-purpose flour, diced unsalted butter, and cream cheese. Mix until a soft dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
In a small bowl, mix granulated sugar, finely chopped walnuts, and vanilla extract. This will be your filling.
Divide the chilled dough into four equal portions. Work with one portion at a time, leaving the rest in the refrigerator to stay cold.
On a lightly floured surface, roll out one portion of dough into a 1/8-inch-thick circle, about 10 inches in diameter.
Cut the circle into 8 equal triangular wedges, like slicing a pizza.
Place about 1 teaspoon of the walnut filling at the wide end of each triangle. Roll the triangle from the wide end toward the point, forming a crescent shape. Place the nut horns pointed-side down on the prepared baking sheet.
In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the tops of the nut horns with the mixture.
Bake in the preheated oven for 18-20 minutes, or until the nut horns are lightly golden.
Allow the nut horns to cool completely on a wire rack. Once cooled, dust them lightly with powdered sugar for a finishing touch.
Store the nut horns in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 148.4 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 454 mg | 35% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1510 mg | 32% | |
*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.
