Angel Horns
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Angel Horns
Last updated 6/12/2012 1:03:58 AM. Recipe ID 28227. Report a problem with this recipe.
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      Title: Angel horns
 Categories: Dessert
      Yield: 64 Servings
      4 c  Sifted all-purpose flour
    1/2 ts Salt
    1/2 c  Butter or margarine plus
      1 tb Butter or margarine
      1    Cake compressed yeast;
           -crumbled (see note)
    1/2 c  Commercial sour crem
      4    Egg yolks; well beaten
      1 ts Vanilla extract
           Confectioner's sugar

------------------------NUT FILLING-----------------------------
      4    Egg whites; room temperature
      1 c  Sugar
      1 ts Vanilla extract
      1 c  Finely ground nuts
   Cookies: Heat oven to 350 degrees. Lightly grease cookie sheet with
  unsalted shortening. Sift together flour and salt into a large bowl.
  Add half the butter and cut it in with a pastry blender or two knives
  until the mixture looks like coarse meal. Cut in remaining butter
  until it looks like large peas. Add crumbled yeast. Add sour cream
  and mix well. Beat egg yolks until frothy; add vanilla and blend egg
  mixture into butter mixture. If necessary, knead dough on a lightly
  floured board until smooth. Divide dough into 8 parts and roll one
  portion at a time. On a floured board, roll each portion into 8
  wedge-shaped pieces. Place 1 teaspoonful of the Nut Filling at the
  wider edge of each wedge. Roll up each wedge, starting at the wide
  side, and place on prepared cookie sheet with the point underneath.
  Bake 20-22 minutes, or until lightly browned. Remove cookies to wire
  cake racks and cool. Sprinkle with confectioner's sugar when cooled.
  Makes 64 cookies.
   NOTE: 1 package active dry yeast dissolved in 2 tablespoons warm
  water (105-115 degrees) may be substituted for cake yeast.
   Nut Filling: In the small bowl of an electric mixer beat egg whites
  until soft peaks form. Gradually add sugar and vanilla and beat until
  stiff peaks form. Blend in ground nuts.

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Recipe ID 28227 (Apr 03, 2005)

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