Butterhorns are small pastries, best described as frosted crescent rolls. Iced, actually.
Easier than most Butterhorn recipes, (something I did not realize until recently) I've been making this recipe for my guests for eons. I still get a kick out of watching them nibble the platter bare. Great brunch recipe.
The dough does need to chill for several hours, though, so if
you're including this in your brunch menu prepare the dough the night
before, pop it in the frig, and bake the pastries in the morning.
Cottage Cheese Butterhorns
1 cup (2 sticks) butter
1 1/2 cups (12 ounces) small curd cottage cheese
2 cups all-purpose flour
1/2 teaspoon salt
Cream the cottage cheese and butter together.
Combine the flour and salt and add them to the cottage cheese mixture a little at a time. Cover and refrigerate the dough for at least 4 hours, or overnight.
Divide the dough into 3 parts. On a lightly floured surface, roll each part into a fairly thin circle, about 1/8-inch thick. Cut each circle into 8 wedges, pizza style. In fact, a pizza wheel works great for this. Starting at the edge opposite the point, roll each wedge into a crescent.
Place the crescents on a buttered cookie sheet and bake at 350° until golden brown, 30-40 minutes.
Ice while still warm. Makes 24 pastries.
Skip the icing. Before baking, dust the dough triangles with a little cinnamon and sugar. Turn over and roll up so that the cinnamon and sugar are on the outside. Bake as above.
1 cup powdered sugar
1 tablespoon butter
1/4 teaspoon vanilla
1 tablespoon milk
Cream the powdered sugar and butter. Add the vanilla and milk and stir until the sugar is dissolved and the mixture is lump-free. Or close.
Brush the icing over warm pastries.