Difference between revisions of "Nut Horns"
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[[Category:Holiday Recipes]] | [[Category:Holiday Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Hanukkah Desserts]] | [[Category:Hanukkah Desserts]] | ||
[[Category:Pecan Recipes]] | [[Category:Pecan Recipes]] | ||
[[Category:Sweet pastry appetizer Recipes]] | [[Category:Sweet pastry appetizer Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
Revision as of 14:47, 9 May 2012
Soft little nut pastries—perfect for the holidays. These are a sour-cream version of traditional Rugelach.
- Makes 4 dozen cookies.
Ingredients
- ½ lb (2 sticks) butter or margarine
- 2 cups flour
- 1 egg, divided
- ¾ cup sour cream
- ½ cup brown sugar
- ¾ tsp cinnamon
- ½ cup ground walnuts or pecans
Directions
- Cut together flour and butter to make small crumbs
- Add egg yolk and sour cream; work into a dough
- Dust with flour, wrap in plastic wrap, and refrigerate dough for at least 1 hour.
- Divide dough into 4 sections. Roll each section into a 10 inch circle. Cut into 12 pie wedges.
- Mix sugar, cinnamon and nuts.
- Sprinkle nut mixture on each wedge. Roll up starting at the wide end.
- Place on an ungreased cookie sheet and brush with beaten egg white
- Bake at 375 °F for 15–20 minutes or until lightly browned.
