Walnut Horns

nina dana
This recipe is a bit labor-intensive but absolutely delicious, my grandchildren's favorite! The dough is made a day in advance and then filled with a rich walnut mixture before baking.
Reviewed by Editorial Team of Kiwilimón
4.8
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Ingredients
48
Servings
  • 30 grams yeast
  • 1/4 cups cow's milk, warm
  • 1/4 cups water, warm
  • 4 1/2 cups flour
  • 1/2 cups sugar
  • 3/4 teaspoons salt
  • 1/4 kilos butter
  • 2 tablespoons lime zest
  • 1/2 cups sour cream
  • 3 eggs
  • 3/4 cups sugar, for filling
  • 6 tablespoons butter, for filling
  • 2 cups walnuts, chopped, for filling
  • 4 tablespoons sour cream, for filling
  • 1 tablespoon vanilla essence, for filling
  • 2 tablespoons lime peels, for filling
  • 2 eggs, beaten
  • sugar
Preparation
3h
0 mins
Medium
  • Dissolve the yeast in warm milk and water.
  • In a deep bowl, sift the flour, sugar, and salt.
  • In another deep bowl, mix the butter, lemon zest, sour cream, and eggs. Add the yeast mixture and the flour mixture and knead vigorously with your hands.
  • Cover the dough and refrigerate for at least 2 hours before using (or up to 1 day ahead).
  • Divide the dough into 8 and roll each piece into a circle. Cut each circle to obtain 6 triangles (3 cuts).
  • Preheat the oven to 170 degrees Celsius.
  • To make the filling, mix the sugar, butter, walnuts, sour cream, vanilla, and lemon zest.
  • Place a tablespoon of filling at the base of each triangle and roll up to form a horn shape.
  • Place the horns on two previously greased baking sheets with butter.
  • Brush the horns with a little egg white and sugar.
  • Bake the horns for about 25 minutes or until they are lightly browned. Remove from the oven and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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