Ingredients
-
4 cups (20 ounces) all-purpose Flour
-
2¼ teaspoons instant or rapid-rise Yeast
-
½ teaspoon Salt
-
18 tablespoons (2¼ sticks) Unsalted Butter
-
½ cup Sour Cream
-
2 large Egg
-
1¾ teaspoons Vanilla Extract
-
¾ cup Walnuts
-
⅛ teaspoon ground Cinnamon
-
⅛ teaspoon Cream
-
⅔ cup (4⅔ ounces) Granulated Sugar
-
Confectioners’ Sugar
Directions
Butter horns originated in Italy and remain a favorite among Italian American bakers. Recipes for the filling and dough vary, but all butter horns feature a lightly crisp yet tender and yeasty dough that packages a softer center. Some recipes call for mixing spices and nuts with heavy cream to make the filling, but we wanted something with a little more substance, so we went the route of a cinnamon-scented meringue. After whipping egg whites to stiff peaks, we folded in toasted and chopped walnuts for a mixture that started off sticky but became sweet, soft, and a little chewy after baking. To envelop the filling with dough, we cut the dough into wedges, placed a dollop of meringue in the center of each wedge, and pinched the triangular edges together around the filling. Using just egg yolks rather than whole eggs (which made the dough too soft) in the dough and letting the cookies sit before baking ensured that these delicate cookies held their shape.
Steps
|
1
Done
|
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Process flour, yeast, and salt in food processor until combined, about 30 seconds. Scatter butter over top and pulse until mixture resembles coarse meal, 10 to 12 pulses. Add sour cream, 4 egg yolks, and 1 teaspoon vanilla and pulse until dough forms, about 10 pulses. Divide dough into 8 equal pieces. Form each piece into 4-inch disk, wrap disks in plastic wrap, and refrigerate while making filling. |
|
2
Done
|
Combine walnuts and cinnamon in bowl. Using stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add granulated sugar and remaining ¾ teaspoon vanilla and whip until stiff, glossy peaks form, 2 to 3 minutes. Using rubber spatula, fold in nut mixture. |
|
3
Done
|
Working with 1 disk of dough at a time, roll into 7-inch circle on counter. Cut dough circle into 6 equal wedges. Place 1 heaping teaspoon of egg white mixture into center of each wedge and pinch points of dough together to seal; space cookies 1 inch apart on prepared sheets. Let shaped cookies stand for 15 minutes. |
|
4
Done
|
Bake cookies until lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough and filling. Let cookies cool completely. Dust with confectioners’ sugar (if using) and serve. |
