Sour Cream Butter Horns
Indulge in the delectable charm of Sour Cream Butter Horns, a timeless pastry that marries buttery flakiness with a cinnamon-sugar filling. These delicate crescents are made from a tender, sour cream-infused dough that’s chilled to perfection for easy rolling and shaping. Sprinkled with a fragrant mixture of ground cinnamon and sugar, each horn is rolled into its signature crescent shape before baking to golden perfection. With just 20 minutes of prep time, these pastries are ready to impress at breakfast, afternoon tea, or as an elegant dessert. Top them with a dusting of powdered sugar for a sweet, decorative touch that pairs beautifully with coffee or tea. Perfect for holiday gatherings or as an everyday treat, Sour Cream Butter Horns are a melt-in-your-mouth delight that’s as easy to make as they are to enjoy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 cup Sour cream
- 0.5 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (optional for garnish)
Instructions
In a medium mixing bowl, combine the all-purpose flour with a pinch of salt.
Cut the cold butter into small cubes and add it to the flour. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add sour cream and vanilla extract to the mixture. Stir until a soft dough forms.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a small bowl, mix the granulated sugar and ground cinnamon together. This will be your filling mixture.
On a lightly floured surface, roll one disk of dough into a 12-inch circle (approximately 1/8 inch thick).
Sprinkle half of the cinnamon sugar mixture evenly across the dough circle.
Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, like slicing a pizza.
Starting from the wide end of each wedge, gently roll the dough toward the pointed tip to form a crescent shape.
Place the butter horns, tip side down, about 1 inch apart on the prepared baking sheets.
Repeat the process with the second disk of dough and the remaining cinnamon sugar mixture.
Bake in the preheated oven for 13-15 minutes or until the butter horns are lightly golden on top.
Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
If desired, sift powdered sugar over the butter horns once cooled for a decorative and sweet finish.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 140.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 302 mg | 6% | |
*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.
