Russian Nut Horns
List of Ingredients
Dough:
1 ½ cups (3 sticks) butter, semi-soft
2 cups all-purpose flour
3 egg yolks
3/4 cup sour cream
Filling:
4 cups finely ground walnuts
1 cup granulated sugar
enough milk to make a soft filling
Recipe
In a mixing bowl, mix the butter and flour like a pie crust, by cutting it with a pastry cutter or two knives until very fine crumbs that are crumbly.
Whisk the yolks with the sour cream and add it to the flour, mix only until the mixture is smooth. Divide the dough into 6 balls, flatten to a circle, and wrap with plastic wrap. Chill for several hours or overnight.
Roll on a lightly floured board to a 11-inch circle and spread with filling. Cut into 12 wedges and roll them up starting with the wide edge, like a crescent roll. Roll in granulated sugar and arrange on an ungreased sheet pan (or parchment/silpat covered sheet pan).
Bake until the tops are uniformly golden, about 10-15+ minutes. Let cool for about a minute and then roll in sugar again. Cool and enjoy.
Yield: 6 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom.....
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
These cookies store great at room temperature for about a week. If you want to make them ahead, make them up, don't roll in sugar, just freeze in a single layer and then when frozen, wrap well in a plastic tub. To bake, let thaw and then roll in sugar and bake as listed above.
|
Â
Â
Â
|
member logon
