Grandma Helen’s Butterhorns

Recipe by Sue Burns | Photos by Topograph

Every holiday season, my Grandma Helen would make the most delicious baked goods: flaky, rolled crescents filled with sugar and walnuts that she rolled in more sugar and cinnamon while they were still warm from the oven. Although they are more commonly identified as “rugelach,” she called them butterhorns, and no one expressed any objection as they savored each one. Old family recipes are special treasures, and even more so during the holidays. The sights, sounds, smells, and tastes transport us through time to celebrations of seasons past, as they keep traditions and the memories of our loved ones alive.

I have Grandma’s handwritten index card that lists most of the ingredients and basic steps: “Work butter into flour with pastry mixer. Add egg yolk and sour cream. Work in with meat fork. Mix well. Do not overmix.” This, along with my memories of being in her kitchen while she made them (without ever looking at said recipe card) and a little research, helped me fill in the blanks to create cookies that taste just like hers did.

Over time, I’ve taken a little culinary liberty and made batches using updated ingredients, like homemade fig jam and chai-spiced sugar. Whenever I make these mouthwatering morsels, I’m in two worlds at once—back in my childhood with Grandma Helen, and a grandmother myself in the present day, baking with my granddaughters. I love thinking that someday they’ll know the joy of sharing flavors and memories as they make them with their grandchildren, too.

DIRECTIONS BUTTERHORN PASTRIES

Makes 48-64 pastries

INGREDIENTS

Dough

4 cups sifted flour

1 lb. (4 sticks) sweet butter, cut into pieces

2 egg yolks

1½ cups sour cream

Filling

3/4 cup sugar + 1 tablespoon cinnamon or 3/4 cup chai-spiced sugar (recipe below)

1 cup walnuts, finely chopped

Coating

1 cup sugar + 1 tablespoon cinnamon or 1 cup chai-spiced sugar

DIRECTIONS

To make the dough

1. Place flour and butter in a food processor and pulse until the mixture looks like coarse meal. Add the egg yolks and sour cream and pulse again, until the dough just starts to come together.

2. Turn dough out onto a lightly floured surface and divide into 4 pieces. Shape each piece into a disc, wrap individually in plastic wrap and place in an airtight bag. Refrigerate several hours or overnight.

To make the pastries

1. Preheat the oven to 375F. Line 2-4 baking sheets with parchment paper.

2. In a bowl, mix the sugar/chai-spiced sugar (recipe follows) and walnuts together; set aside.

3. Working with one dough disc at a time, turn out onto a lightly floured surface. Roll the dough into an 8” circle. Sprinkle the filling mixture over the surface of the dough.

4. Using a pizza cutter or knife, cut the circle into 12-16 wedges (depending on how large you want the butterhorns). Starting at the wide end, roll each wedge up to the point, place on the cookie sheet with the point on the bottom.

5. Repeat with remaining dough discs until all are rolled, filled, cut, and placed on parchment-lined baking sheets. Each disc makes 12-16 cookies.

6. Bake 14-17 minutes, until golden and just firm to the touch.

7. Remove from the oven and allow the butterhorns to cool on the baking sheet for 4-5 minutes, then roll in the topping mixture twice and cool completely on a rack.

SUE’S CHAI-SPICED SUGAR

(adapted from Taste of the South magazine, 2014 )

4 cups sugar

3 teaspoons ground cinnamon

2½ teaspoons ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground white pepper

1 teaspoon vanilla powder

1. In a medium bowl or zip-top bag combine sugar, cinnamon, cardamom, ginger, cloves, pepper, and vanilla powder. Cover or seal bag, and let stand at least 1 week or up to 6 months. To give as gifts, transfer sugar mixture to glass spice jars, small tins, or airtight bags.