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Nut Horns


  • 1/2 cake yeast
  • 1/2 cup lukewarm milk
  • 1/2 tablespoon salt
  • 3 eggs, beaten
  • 1 cup shortening
  • 3 to 3 1/2 cups flour

Nut filling:

  • 1 1/2 pounds nuts (approximately 5 1/2 cups), ground
  • 1/2 cup sugar
  • 1/4 pound (1 stick) butter, melted
  • 1/2 teaspoon vanilla

To brush dough:

  • 1 egg, beaten
  • 1/2 tablespoon warm water

Crumble the yeast into a large bowl, add the lukewarm milk and stir until the yeast is dissolved. Add the salt and the beaten eggs.

Mix the flour and shortening together like making a piecrust. Stir into liquid mixture. Mix well and chill dough for at least three hours (can store overnight).

For the nut filling, mix all filling ingredients together. If filling is too stiff, add a small amount of warm milk to make the filling moist.

Divide the dough into several pieces and roll out until 1/4-inch thick on a board dusted generously with sugar. Cut into 2 1/2-inch squares, place spoonful of nut mixture on each square. Start from one corner and roll, tuck ends under, and twist into a crescent shape. Brush slightly with the beaten egg and water mixture. Let rise for about 30 minutes.

Bake at 375 until golden brown, about 20 minutes. Makes approximately 30 nut horns.

Keith Hoffman of Grandma Ann's Nutbread

Thursday, February 20, 2003

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