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Recipes > Crescent Butterhorns Recipe
Crescent Butterhorns Recipe
This recipe is brought to you by Beckwood Pond
Putney, VT
Dough:
2 cups sifted flour
½ pound butter, softened
1 egg yolk
¾ cup sour cream
Filling:
¾ cup sugar
1 tsp cinnamon
¾ cup finely chopped nuts
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 ¼
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
The above recipe comes from the book, Cooking
Inn Style: A Collection of Country Inn
Recipes from England, Ireland, Wales and New England, by Beckwood Pond
Innkeeper, Helene Leichter-Saxby
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