ALMOND-FILLED BUTTERHORNS
I add potato flakes to make my butterhorns moist and tender. The rolls complement any meal wonderfully with just the right sweetness to make them a coffee hour favorite. Remember to hide a few for yourself!
Provided by Taste of Home
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. Cut each circle into 12 wedges. , Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 202 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 156mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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Shaju Ahmed
[email protected]The butterhorns were a bit too bland. I think I should have used more spices.
Billy Tobias
[email protected]The butterhorns were a bit too salty. I think I accidentally used too much salt.
Mahatma Tamang
[email protected]The butterhorns were a bit too doughy. I think I didn't let them rise enough.
Mohammed Rone Ahmed
[email protected]The butterhorns were a bit too crumbly. I think I should have used a different type of flour.
Sohid Uzzaman
[email protected]The butterhorns were a bit too hard. I think I overbaked them.
ANil Tandukar
[email protected]The butterhorns were a bit dry. I think I should have brushed them with melted butter before baking.
Getting lost
[email protected]The butterhorns were delicious, but they were a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Mohammed Ranees
[email protected]I've been making these butterhorns for years, and they never disappoint. They're always a crowd-pleaser.
Lenganji Mugala
[email protected]The butterhorns were a hit at my holiday party! Everyone loved the almond filling, and they said the pastry was the best they'd ever had.
Boss Lil
[email protected]I was a bit hesitant to make these butterhorns because I'm not an experienced baker, but they turned out great! I was so proud of myself, and my friends were impressed.
Dina Bigambo
[email protected]These butterhorns were easy to make, and they came out looking just like the picture in the recipe. My family loved them!
Jagtaar Kaur
[email protected]I followed the recipe exactly, and the butterhorns turned out perfectly. They were a little bit challenging to shape, but it was worth it for the beautiful results.
mohsinblouch050 blouch
[email protected]These butterhorns were melt-in-your-mouth delicious! The almond filling was smooth and flavorful, and the pastry was flaky and tender. I couldn't stop eating them!
Lacy Cline
[email protected]I made almond-filled butterhorns for a brunch party last weekend, and they stole the show! Everyone raved about them, and they disappeared within minutes.