Italian Sour Cream Horns
Total Time: 2 hrs 30 mins
Preparation Time: 2 hrs
Cook Time: 30 mins
Ingredients
- 1/4 ounce active dry yeast (regular, not rapid rise)
- 3 tablespoons warm water (110 to 115 degrees f)
- 4 cups flour
- 1/2 teaspoon salt
- 1 1/4 cups butter, softened
- 3 egg yolks
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- powdered sugar
- 3 egg whites
- 1 cup granulated sugar
- 1/2 cup finely chopped pecans
- 1 teaspoon vanilla extract
- powdered sugar
Recipe
- 1 for dough: dissolve yeast in warm water. sift flour; add salt. add butter, eggs yolks, sour cream.
- 2 , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. cover and refrigerate 1 to 2 hours, or overnight.
- 3 divide dough into eight pieces. dust rolling pin and work surfaces with powdered sugar. working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
- 4 cut dough into a circle approximately 8 inches in diameter. (you may want to use a stainless steel bowl and just press out a circle). refrigerate dough circle. continue rolling and cutting remaining dough, refrigerating circles as you go. re-roll leftover dough pieces and cut into circles.
- 5 cut each circle of dough into 16 triangular pieces or wedges.
- 6 for filling: beat egg whites until foamy. gradually add sugar; beat until stiff. fold in pecans and vanilla.
- 7 spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. place roll, small end down, on greased cookie sheet.
- 8 bake in a 350 degrees f oven 10 to 12 minutes, or until slightly browned on bottom. immediately transfer to racks to cool.
- 9 sift powdered sugar over cooled cookies. store in airtight container. yield: about 10 dozen cookies.
No comments:
Post a Comment