Best 3 Make Ahead Butterhorns Recipes

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**Indulge in the Flaky Goodness of Butterhorns: A Culinary Delight for Any Occasion**

Butterhorns, a classic European pastry, have captivated taste buds for centuries with their delicate layers, buttery flavor, and crescent shape. These delectable treats are a versatile addition to any occasion, whether it's a leisurely brunch, an afternoon tea party, or a festive holiday gathering. Discover the art of crafting these golden pastries with our collection of butterhorn recipes, ranging from traditional to unique variations.

**Traditional Butterhorns:**
Embark on a culinary journey with our classic butterhorn recipe, a timeless delight that embodies the essence of this iconic pastry. Follow the step-by-step instructions to create the perfect dough, filled with a generous amount of sweet, fluffy butter and rolled into the signature crescent shape. Indulge in the flaky layers and buttery center that will leave you craving more.

**Nutella-Filled Butterhorns:**
Indulge in a chocolate lover's paradise with our Nutella-filled butterhorns. These delectable pastries take the classic butterhorn to a whole new level with a luscious Nutella filling that oozes out with every bite. Prepare to be amazed by the harmonious blend of flaky pastry and rich chocolatey goodness.

**Almond Butterhorns:**
Embrace the nutty flavors of our almond butterhorns, a delightful treat that adds a touch of sophistication to your pastry repertoire. Ground almonds and almond extract infuse the dough with a subtle nuttiness, while the almond glaze adds a glossy finish and an extra layer of flavor. These butterhorns are sure to impress your guests with their refined taste and elegant appearance.

**Savory Butterhorns:**
Step away from the sweet and explore the savory side of butterhorns with our savory fillings. These versatile pastries can be filled with a variety of savory ingredients, such as cheese, herbs, and vegetables, making them a perfect appetizer or snack. Experiment with different flavor combinations to create unique and satisfying savory butterhorns that will tantalize your taste buds.

**Vegan Butterhorns:**
Cater to dietary preferences with our vegan butterhorn recipe, a plant-based version of this classic pastry. This recipe uses vegan butter and milk alternatives to create a delicious and flaky dough that is indistinguishable from its traditional counterpart. Enjoy the same buttery flavor and flaky texture without compromising on taste or quality.

**Gluten-Free Butterhorns:**
Savor the goodness of butterhorns without the gluten with our gluten-free recipe. This recipe uses a blend of gluten-free flours to create a dough that is just as tender and flaky as the traditional version. Indulge in the same delightful experience without worrying about gluten sensitivity or allergies.

Let's cook with our recipes!

ICEBOX BUTTERHORNS



Icebox Butterhorns image

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2%milk (110° to 115°)
3/4 cup butter, melted
1/2 cup sugar
1 large egg, room temperature
1 teaspoon salt
6-1/2 cups all-purpose flour
Additional melted butter

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

MY FAVORITE BUTTERHORNS



My Favorite Butterhorns image

Light, buttery cookies, that are the perfect amount of sweet. Such a classic!

Provided by Cookies & Cups

Categories     Cookies

Time 33m

Number Of Ingredients 9

2 cup all purpose flour
1 teaspoon kosher salt
13 tablespoons cold butter, cubed
1 egg yolk
3/4 cups sour cream
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk

Steps:

  • In a large bowl combine the four and salt. Add in the cubed butter and cut in using a pastry cutter or fork until the mixture is crumbly. Add in the egg yolk and sour cream and stir until combined and the dough comes together. Wrap the dough in cling wrap and refrigerate for 3 hours or overnight.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • For the filling, in a small bowl combine the light brown sugar and cinnamon.
  • Divide the dough into 3, equal portions. Roll each portion out on a floured surface into a thin circle, 12-inches in diameter. Sprinkle 1/3 of the filling mixture onto each dough round.
  • Using a pizza cutter, cut each round into 12 equal wedges. Roll up each wedge, starting at the wide edge tightly. Place onto the prepared baking sheet with the seam side down and pinched.
  • Bake for 16-18 minutes, or until the butterhorns are lightly golden. Some of the filling might leak out, this is fine.
  • Transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 Cookie, Calories 286 calories, Sugar 17.2 g, Sodium 215.7 mg, Fat 15.1 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 0.7 g, Protein 3.9 g, Cholesterol 53.7 mg

BUTTERHORNS



Butterhorns image

To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.

Provided by CPSC

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 10h15m

Yield 16

Number Of Ingredients 9

1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons white sugar
1 ½ cups milk
1 cup butter
½ cup white sugar
3 eggs
5 ½ cups bread flour
1 teaspoon salt
½ cup butter, softened

Steps:

  • Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
  • Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
  • After the dough has risen, punch down, cover, and refrigerate overnight.
  • Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g

Tips:

  • Mise en Place: Before you start, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
  • Use Good Quality Butter: The quality of the butter you use will make a big difference in the final product. Look for high-quality European-style butter with at least 82% butterfat.
  • Keep the Butter Cold: The key to flaky butterhorns is to keep the butter cold. Make sure to work with the butter straight from the refrigerator and avoid overworking it.
  • Chill the Dough: After you've made the dough, chill it for at least 30 minutes before you roll it out. This will help the dough set and make it easier to work with.
  • Don't Overproof the Dough: When proofing the dough, keep an eye on it and don't let it overproof. Overproofed dough will be difficult to work with and the butterhorns will not have a good texture.
  • Bake the Butterhorns Until Golden Brown: The butterhorns are done baking when they are golden brown. Keep an eye on them towards the end of the baking time to make sure they don't overbake.

Conclusion:

With a little planning and effort, you can make delicious and flaky butterhorns at home. These pastries are perfect for breakfast, brunch, or a special occasion. So next time you're looking for a tasty treat, give this recipe a try. You won't be disappointed!

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