this is the same as a recipe given to me by my mothe-in-law in 1960. So glad to get it again.
Hungarian Butter Horns with Apricots
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- 1.5 cup(s) dried apricots grind
- 1 1/2 cup(s) water
- 1/2 cup(s) sugar
- 4 cup(s) flour
- 1 1/2 teaspoon(s) vanilla
- 1 cup(s) sour cream
- 1 package(s) yeast
- 1 1/4 cup(s) butter
- 3 eggs separate
- 1/2 teaspoon(s) salt
- powdered sugar
- Cook apricots, along with 1/2 c of sugar and water. Cook on low until apricots are tender. Place in refridgerator to cool.
- Once the apricots have cooled separate the eggs. You will be using both, so do not discard the yolks.
- Beat the egg whites and 1 t vanilla with 1 c of sugar added gradually. Beat until stiff peaks form. Place mixture in the refridgerator.
- Sift flour, add salt and yeast. Cut butter into the flour mixture. Add beaten egg yolks, sour cream, and 1 t. vanilla.
- Divide the dough into 8 balls. Dredge a large cutting board with powdered sugar. Roll out your dough ball. Cut a circle using a pie plate. Cut circle into 8 triangles. Brush on the egg white mixture. Add a spoonful of apricots to each triangle. Roll each triangle like crescent rolls.
- Bake at 375 for 10-12 minutes.
This recipe is a personal recipe added by wendyc122004 and has not been tested or endorsed by MyRecipes.
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Hungarian Butter Horns with Apricots Recipe at a Glance
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