Italian Sour Cream Horns

Posted by kdipaolo at recipegoldmine.com May 14, 2001

Dough:
1 package active dry yeast (regular, not rapid rise)
3 tablespoons warm water (110 to 115 degrees F)
4 cups flour
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, softened
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
Powdered sugar

Filling:
3 egg whites
1 cup granulated sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
Powdered sugar

For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream, vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.

Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).

Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.

Cut each circle of dough into 16 triangular pieces or wedges.

For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla extract.

Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.

Bake in a 350 degree F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.

Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.