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Danish Butterhorns   
Recipe Number: 761
Contributor: charm
Rating: Recipe Unrated
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Serves: makes48
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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1 pkg dry yeast
1/2 cup very warm water (105-115=B0F)
1 Tbsp sugar
2 cups flour
1 cup butter
2 eggs, separated
pinch salt
1/2 cup sugar
1 tsp cinnamon
3/4 cup chopped pecans
1 pound (3.5 cups) confectioner's sugar
4-5 Tbsp warm water
2 tsp vanilla
Cooking Instructions:
Measure water in a 2-cup measuring cup and sprinkle yeast on top

Let the yeast rest for 1 minute

Stir and add the sugar

Let stand for 5 minutes or until the yeast puffs and activates

Measure flour and place in a mixing bowl

With a pastry blender, cut in butter until crumbly

Add 2 beaten egg yolks and salt; stir until moistened

Add yeast mixture, stir until combined. The mixture will be sticky

Chill for 1/2 hour

Beat egg whites with a whisk.

Add 1/2 cup sugar and cinnamon

On floured board, roll out 1/4 of dough in a circle

Spread with egg white mixture and sprinkle with pecans

With sharp knife, divide dough into 12 triangles

Shape rolls into crescents

Place on cookie sheet, tip side down

Bake at 350 20 minutes

Glaze while warm

Combine confectioner's sugar, warm water and vanilla. Beat until smooth

Using a pastry brush, spread glaze on each butterhorn

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