Directions: |
Directions:Cut margarine into flour with pastry blender. Mix egg yolks and sour cream together. Add to flour mixture and mix thoroughly. Roll into ball, wrap in wax paper and refrigerate overnight to chill, or at least chill for a few hours. Note: Put the egg whites in small container and store in the refrigerator. When ready to work with the dough, add water to the egg whites and beat with a fork.
FILLING:
Take about 1/7th of the dough, roll on floured board into a 12 inch circle. Brush with beaten egg whites and sprinkle sugar nut mixture all around, about 1/4th of the way up. cut into quarters and then cut each quarter into 3 or 4 pieces. Roll from wide end to point. Brush top with egg white mixture and dip into nut mixture. ( I put a small amount into a dish.)
Bake on ungreased cookie sheet 350º for 15-20 minutes or until lightly browned. (I like to put a sheet of parchment paper on my cookie sheet. It is easier to remove the nut horns from the parchment paper than from the cookie sheet itself. I use a clean piece of parchment paper each time for the nut horns.)
Note: You can also used prepared filling-apricot, nut, or poppy seed. Just roll out the dough, spread with the filling, roll and brush top with beaten egg whites for a nice shiny top- or just bake and then sprinkle powdered sugar on top when cooled. |
This recipe for Nut Horns is from