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Old 12-03-2008, 05:04 PM   #1
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Tanta Syvia's Hungarian Nut Horns

This is another family heirloom recipe from the Hungarian side. It can also qualify as a pastime and if you aren't careful they will be eaten as fast as you can make them. They are very special and great with tea or coffee. You cannot halve the recipe but you can make part of the dough, refrigerate the rest and finish up the next day after the initial overnight rise. We have updated things a bit by using more modern techniques to make the dough. Makes tons of little cookies.

Tanta Syvia's Hungarian Nut Horns

Dough Ingredients:
8 oz sour cream
1 package dry yeast
3 egg yolks
4 cups all purpose flour
1/2 pound sweet margarine (not the light variety)
6 Tablespoons sugar
1 extra cup all purpose flour

Filling ingredients:
1 cup sugar
cinnamon to taste
1-1/4 cup ground walnuts or pecans
1 cup yellow raisins


Step One:
Proof yeast: In a mesuring cup, place yeast in 1/4 cup warm water with a pinch of sugar. Set aside.

Step Two: (dough blade)
Take half pound of sweet margarine and 4 cups flour and 6 Tablespoons sugar and place in Quisinart bowl and pulse with the dough blade. You will be cutting the margarine into the flour and sugar.

Make a well. Separate your eggs and put the yolks in. Save the whites for another purpose. Put sour cream in. Add yeast. Process to form a ball. Don't leave the machine running long or you can kill the yeast.

If dough is sticky and extra flour to firm it up. Refrigerate the dough at least overnight. I usually shape it into a ball and put it in a plastic bag.

Divide dough in quarters. Roll each quarter very thin--as thin as you can on a lightly floured white sheet or tablecloth. Cut dough into small triangles. Place a little filling in the middle of each triangle and roll up from the wide end to the pointy end. I try to have a white raisin in each one.

I cut rectangles and then triangles up and down the dough after I roll it out.

Place the nut horns onto a cookie sheet and bake in a preheated 350 degree oven for 15-18 minutes until lightly browned. Watch them so they do not burn and remove them as they brown.

This recipe can also be rolled into 4 strudels and baked and sliced as well but I prefer them as nut horns.

You may need to make a little more filling depending upon how small you make the cookies. I make them bite size. Lots of work but really, really worth it.



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Old 12-03-2008, 05:37 PM   #2
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Location: Southern Illiniois
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That is the closest thing to Red Petrosiks' mother's recipe that I have ever seen. She says to make dough balls "about the size of a walnut" and roll each one out separately. Hers didn't have the white raisins.
My mother passed Mrs. Petrosik's recipe on to me, and I made them once, and yes, they are a lot of work, but they melt in your mouth and they are such a precious tradition.

We get by with a little help from our friends
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Old 12-15-2008, 12:59 PM   #3
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See also
Butter Horns, Hungarian Pastry -- 5 Fabulous Recipes
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Old 12-16-2008, 06:33 AM   #4
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Join Date: Nov 2008
Location: Milan
Posts: 196
Thanks a lot for this Hungarian recipe!I'll try it one of these days..
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