Bed and Breakfast Inns of North America


CRESCENT BUTTERHORNS

From the kitchen of
Beckwood Pond Bed and Breakfast
Putney, Vermont

 

Ingredients

  • Dough:
  • 2 cups sifted flour
  • 1/2 pound butter, softened
  • 1 egg yolk
  • 3/4 cup sour cream

  • Filling:
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 3/4 cup finely chopped nuts

Directions

    Pour flour into bowl. Cut butter into small pieces and mix into flour with your hands. Add egg yolk and sour cream and mix together with a large spoon. Roll dough into a ball and wrap in wax paper or plastic wrap. Refrigerate overnight.

    In the morning, cut ball of dough into four equal pieces. On a lightly floured board roll each ball into a thin circle. Mix filling ingredients together in a small bowl. Sprinkle 1/4 of mixture on top of each circle.

    Cut into eight triangles and beginning at wide end, roll each triangle up and then gently bend into crescent shape. Bake on lightly greased baking sheet at 350 degrees until lightly browned, 20-25 minutes.

    Yield: 32 Crescents

     

    Submitted by Helene and Alan Saxby on 1/31/02.

 

 Bed and Breakfast Inns of North America

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