Unleavened Butterhorns
Treat yourself to the delicate, flaky goodness of Unleavened Butterhorns – a timeless pastry that's rich in buttery flavor and perfect for any occasion. Crafted without yeast, these crescent-shaped treats achieve their tender texture from a simple yet luxurious dough made with unsalted butter, sour cream, and a hint of vanilla. With a quick prep time of just 25 minutes, they’re ideal for both beginner bakers and seasoned pros alike. The dough is easily rolled and shaped into crescents, baked to golden perfection, and optionally dusted with powdered sugar for an elegant finish. Perfectly portioned for a small gathering or as a teatime indulgence, these buttery delights combine simplicity and elegance in every bite. Whether enjoyed plain or as a canvas for your favorite fillings, Unleavened Butterhorns will quickly become a favorite for baked goods enthusiasts.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoon Vanilla extract
- 1 large Egg yolk
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour and salt. Set aside.
In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the sour cream, vanilla extract, and egg yolk until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for 20 minutes to firm up.
On a lightly floured surface, roll out one portion of the chilled dough into a circle about 1/8 inch thick and 10 inches in diameter.
Using a sharp knife or a pizza cutter, slice the circle into 8 even triangular wedges, similar to slicing a pizza.
Starting from the wide end of each triangle, gently roll the dough towards the point to form a crescent shape.
Place the rolled butterhorns on the prepared baking sheet, point-side down, ensuring they are spaced about 1 inch apart.
Repeat the rolling and shaping process with the second portion of dough.
Bake in the preheated oven for 12-15 minutes, or until the butterhorns are lightly golden on top.
Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust the butterhorns with powdered sugar before serving.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 74.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 309 mg | 7% | |
*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.
