Best 2 Swiss Butterhorns Recipes

**Indulge in the Heavenly Goodness of Swiss Butterhorns: A Culinary Journey of Sweetness and Tradition**

Step into the world of Swiss butterhorns, where delicate layers of golden pastry embrace a heart of sweet, creamy butter, creating a symphony of flavors that will tantalize your taste buds. These crescent-shaped pastries, also known as Gipfeli, are a cherished part of Swiss culinary heritage, enjoyed for their flaky texture, rich aroma, and irresistible taste. Whether you're a seasoned baker or a novice in the kitchen, our collection of Swiss butterhorn recipes will guide you through the process of crafting these delectable treats at home. From traditional methods to modern twists, these recipes cater to various skill levels and preferences, ensuring a delightful baking experience. Dive into the art of Swiss butterhorn making and savor the unforgettable taste of these iconic pastries, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS BUTTERHORNS

Swiss Butterhorns image

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 14

Ingredients

DOUGH:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1/3 cup cold butter
1 large egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Nutrition Facts :

SWISS BUTTERHORNS

Swiss Butterhorns image

Another recipe my mother in law handed down to me. And thank goodness she did as these are my husbands favorite! And I guarantee nobody can eat just one!

Provided by LaVonne Herrera

Categories Other Snacks

Time 20m

Number Of Ingredients 11

Ingredients

2 c flour
1/4 tsp salt
2/3 c margarine
1 egg yolk, reserve white
3/4 c sour cream, imo is the best to use
1/2 c sugar
1/2 c chopped nuts (i use walnuts, but u can use your favorite type of nut)
3/4 tsp cinnamon
1 c powdered sugar
1/4 tsp vanilla extract
1 egg white, beaten

Steps:

1. Measure Flour and Salt into Bowl. Cut in Margarine. stir in sour cream and egg yolk. Mix well
2. Shape dough into ball and wrap in waxed paper. Chill overnight. mix your sugar, nuts, and cinnamon together to use the next day.
3. Pre~heat oven to 375* On lightly floured surface, Divide into 3 parts. roll each piece into 12 inch circles.
4. Spread with your Cinnamon/nut mixture. Cut each circle into pie shaped wedges. start at wide edge and roll up like you would a crescent roll.
5. once they are rolled place on greased baking sheet with point underneath. Bake for 20~25 minutes Remove from oven and frost.
6. Make your frosting while they bake. mixing your powdered sugar, vanilla, egg white.

Tips:

Using cold butter: Cold butter is essential for creating the flaky layers in the butterhorns. Make sure the butter is chilled before grating or cutting it into the dough.
Laminating the dough: Laminating the dough is a technique that helps create the flaky layers. Roll out the dough, spread the butter evenly over it, then fold it into thirds. Repeat this process several times.
Chilling the dough: Chilling the dough after each lamination helps the butter to solidify and prevents the dough from becoming too soft. This will make it easier to roll out and shape the dough.
Shaping the butterhorns: To shape the butterhorns, roll out the dough into a triangle, then make a slit down the center. Roll up the dough from the wide end to the point, then curve it into a crescent shape.
Baking the butterhorns: Bake the butterhorns in a preheated oven until they are golden brown. Keep an eye on them so that they don't overbake.

Conclusion:

Swiss butterhorns are a delicious and flaky pastry that can be enjoyed for breakfast, lunch, or dinner. They are relatively easy to make, but they do require some time and patience. By following the tips and instructions in this recipe, you can create perfect Swiss butterhorns that will impress your family and friends.