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Swiss Butterhorns

Rated as 4.75 out of 5 Stars

"My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make."
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Ingredients

40 m servings
Original recipe yields 36 servings

Directions

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  1. In a large bowl, combine flour and salt. Cut in margarine and butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Reviews

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I MAKE THESE AT CHRISTMAS TIME. THEY FREEZE WELL SO THEY CAN BE MADE AHEAD. IN THE FILLING I USE BROWN SUGAR INSTEAD OF WHITE AND WALNUTS INSTEAD OF PECANS. YOU CAN ALSO ADD A BIT OF GROUND C...

I made these with my nephew as a special treat. We added almond flavour to the dough, and used almonds instead of pecans because that is what I had on hand. They were delicious! Thank you for...

These are the best Butterhorns I have EVER had. These have become a Christmas breakfast tradition for our family. This recipe is perfect as is.