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Swiss Butterhorns

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.
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    3 dozen

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

Directions

  • 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.

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