Danish Butterhorns

A tasty breakfast Danish.

1 pkg dry yeast
1/2 cup very warm water (105-115°F)
1 Tbsp sugar
2 cups flour
1 cup (2 sticks) butter
2 eggs, separated
Pinch of salt
1/2 cup sugar
1 tsp cinnamon
3/4 cup chopped pecans
1 lb (3 1/2 cups) confectioner's sugar
4-5 Tbsp warm water
2 tsp vanilla

Measure water in a 2-cup measuring cup and sprinkle yeast on top. Let the yeast rest for 1 minute. Stir and add the sugar. Let stand for 5 minutes or until the yeast puffs and activates.

Measure flour and place in a mixing bowl. With a pastry blender, cut in butter until crumbly. Add 2 beaten egg yolks and salt; stir until moistened. Add yeast mixture and stir until combined. The mixture will be sticky. Chill for 1/2 hour.

Beat egg whites with a whisk. Add 1/2 cup sugar and cinnamon. On a floured board, roll out one-fourth of the dough into a circle. Spread with egg white mixture and sprinkle with pecans. With a sharp knife, divide dough into 12 triangles. Shape the rolls into crescents. Place on a cookie sheet, tip side down. Bake at 350°F for 20 minutes. Glaze while warm. Makes 48 butterhorns


Combine confectioner's sugar, warm water, and vanilla. Beat until smooth. Using a pastry brush, spread glaze on each butterhorn. Enjoy!

Makes 48 servings

Allergy Warning: Contains MilkContains EggsContains WheatContains Other Nuts

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