Best Nut Horns Recipes

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MOM'S NUT HORNS



Mom's Nut Horns image

This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!

Provided by Stephanie Murtaugh- Flinn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 8h50m

Yield 24

Number Of Ingredients 7

½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk
¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  • Combine walnuts, sugar, and cinnamon in a small bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  • Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  • Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g

HUNGARIAN NUT HORNS



Hungarian Nut Horns image

My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110°-115°)
4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
3 large egg yolks, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla extract
Confectioners' sugar
NUT FILLING:
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups ground walnuts

Steps:

  • In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

KIFLES (NUT ROLLS OR HORNS)



Kifles (Nut Rolls or Horns) image

Make and share this Kifles (Nut Rolls or Horns) recipe from Food.com.

Provided by Miss Erin C.

Categories     Breads

Time 1h

Yield 80 Kifles

Number Of Ingredients 11

4 cups flour
2 (1/4 ounce) envelopes yeast
1 cup butter
4 egg yolks, save whites
1 cup sour cream
1 cup powdered sugar
1/2 cup granulated sugar
2 cups ground nuts
1 cup sugar
4 egg whites, stiffly beaten
1 teaspoon vanilla

Steps:

  • Combine nuts, sugar and vanilla.
  • Fold in egg whites; set aside.
  • Put flour into a large bowl.
  • Add the yeast to the egg yolks in a small bowl and let soften.
  • Cut butter into the flour until crumbly.
  • Add egg yolks and yeast and sour cream.
  • Mix well until it forms a smooth ball.
  • Form into 10 balls and chill.
  • Mix 1 cup granulated and 1 cup powdered sugar.
  • On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
  • Cut the circle into 8 pie-shaped wedges.
  • Fill the wide end of each wedge with 1 level teaspoon of filling.
  • Roll from wide end to the point.
  • Continue with all the balls.
  • Place on greased cookie sheets.
  • Bake at 325°F for 15 minutes.

NUT HORNS



Nut Horns image

This cookie recipe is so good! It is a mixture of walnuts rolled in a sweet yeast dough.

Provided by GRAVEY

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 14h15m

Yield 96

Number Of Ingredients 14

8 cups all-purpose flour
1 ½ teaspoons salt
2 cups shortening
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1 (0.6 ounce) cake compressed fresh yeast
¼ cup white sugar
8 cups chopped walnuts
2 cups white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 egg, beaten
⅓ cup milk
1 cup white sugar for decoration

Steps:

  • In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
  • To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 16.6 g, Cholesterol 10.9 mg, Fat 12.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 55.9 mg, Sugar 7.5 g

NUT HORNS



Nut Horns image

This is my mother;s recipe. It has to be at least 60 years old. The dough is soft and has to be refrigerated before using, but these are delicious. I can't stop eating them.

Provided by Jane from Ohio

Categories     Dessert

Time 35m

Yield 48 cookies

Number Of Ingredients 7

2 cups flour
1/2 lb butter
1 egg yolk
3/4 cup sour cream
3/4 cup ground walnuts
3/4 cup granulated sugar
powdered sugar, for dusting

Steps:

  • Mix flour and butter with pastry blender.
  • Make a well in the center.
  • add 1 egg yolk and sour cream.
  • Mix together well.
  • Divide dough in 3 balls.
  • Wrap each ball in wax paper.
  • Chill overnight.
  • Next day, take out one ball at a time.
  • roll out on floured board in a circle.
  • as a pie crust 12" to 13" across.
  • Mix 3/4 cut ground walnuts and.
  • 3/4 cups of sugar.
  • Divide this filling into 3 parts.
  • Sprinkle over rolled out dough.
  • Then roll nuts lightly into dough with a rolling pin.
  • Cut into 16 wedges.
  • Roll each piece wide end first to narrow tip.
  • Place narrow end down on cookie sheet.
  • Bake at 350 degrees for 20 minutes until golden.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 81.1, Fat 5.5, SaturatedFat 3, Cholesterol 15.5, Sodium 37, Carbohydrate 7.4, Fiber 0.2, Sugar 3.3, Protein 0.9

NUT-FILLED HORNS



Nut-Filled Horns image

"Simply the best" is what most folks say after sampling these rich, flaky cookies. It's a thrill to share them with friends and family during the holidays.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 dozen.

Number Of Ingredients 10

2 cups butter, softened
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
4-1/2 cups all-purpose flour
2 teaspoons baking powder
FILLING:
4 cups finely chopped walnuts
1-1/2 to 2 cups sugar
6 tablespoons evaporated milk
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream the butter and cream cheese until light and fluffy. Add egg yolks. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Cover and chill overnight. , In a small bowl, combine filling ingredients (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-sugared surface, roll out each portion into a 12-in. x 10-in. rectangle. Cut into 2-in. squares. Place about 1 teaspoon filling in the center of each square. Fold over two opposite corners; seal tightly. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 175 calories, Fat 12g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 88mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

NUT HORNS (YEAST COOKIE)



Nut Horns (yeast cookie) image

My Grandmother had these on the table most all the time. They are delicate, and not overly sweet. The dough is a yeast dough with sour cream. A cross between a cookie and a pastry, these are sure to be a hit. The dough can be made a few days ahead of time and kept in the refrigerator. Apricot preserves, prune filling and or...

Provided by Deb Crane

Categories     Cookies

Number Of Ingredients 14

FOR THE DOUGH
1/2 c sugar
4 c all purpose flour
1/2 lb lard
1/2 lb butter
1 tsp vanilla extract
1 pkg yeast (or 2 1/4 teaspoons)
4 egg yolks
1 c sour cream
FOR NUT FILLING
2 c ground nuts ( i use walnuts)
1 c sugar
1 tsp vanilla extract
3 Tbsp milk

Steps:

  • 1. Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
  • 2. Cut shortening and lard in flour. Add sugar. Mix in the yeast mixture and add vanilla. Mix well. Refrigerate over night (at least 6 hours) or up to several days.
  • 3. When ready to bake, preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
  • 4. FOR THE NUT FILLING: Combine all ingredients and mix well.
  • 5. Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
  • 6. Bake @ 325 degrees for 15-20 minutes until just golden. Let cool on racks. Before serving, powder with powdered sugar. These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.

NUT HORNS



Nut Horns image

I have never posted a recipe I haven't tried before, but I was going through an envelope of old recipes -- clippings, cards, fading paper, you know the sort of things that collect in the back of drawers. I found this one on a water-spotted and yellow paper that's ready to crumble apart. I think it may have come from an aunt, but it may have been from a woman in the church I grew up in. I remember having them at Christmas. Since the paper is crumbling I figured I'd better post it to keep it safe. THE YIELD IS A GUESS. THE SIZES OF THE CANS WERE NOT SPECIFIED. I tried to come up with the standard, US can sizes. I'll edit both once I've made it and correct it. If anyone makes it before I do please tell me how many it made for you.

Provided by 3KillerBs

Categories     Breads

Time 14h20m

Yield 100-150 cookies

Number Of Ingredients 12

6 eggs
1 (12 ounce) can evaporated milk
1 lb shortening
1 cake yeast
8 cups flour
powdered sugar
2 lbs ground walnuts
1 cup sugar
6 tablespoons butter
2/3 cup honey
2 (14 ounce) cans condensed milk
4 eggs, beaten

Steps:

  • Scald milk. Cool to safe temperature for yeast.
  • In a separate pot melt shortening.
  • Beat eggs.
  • Dissolve yeast in the warm milk. Add shortening and beaten eggs.
  • Add flour 2 cups at a time. Knead dough.
  • Cover and refrigerate overnight.
  • To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
  • Add beaten eggs and cook 2 minutes. Remove from heat.
  • Heat oven to 375°F.
  • Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
  • Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
  • Place on greased cookie sheet. Sprinkle with powdered sugar.
  • Bake 15-20 minutes (lightly browned?).

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