Apple Walnut Butterhorns

Apple walnut butterhorns are perfect for breakfast, afterschool snack or light dessert. These delicious morsels are loaded with apples, cinnamon, walnuts and a hint of spices.

Ingredients:
8-12 raw crescent roll dough triangles - you can make your own (recipe is below) or you can cheat and use a store bought crescent roll dough from the refrigerated aisle.
1 small apple, peeled, cored, Coarsely chopped
1/4 tsp Cinnamon
2 T. Brown Sugar
3 T. finely chopped walnuts



Glaze:
3 Rounded T. Confectioners Sugar
2 tsp Milk
1/4 tsp Almond Extract

Preheat the oven to 375F

In a small bowl mix the chopped apples, walnuts, cinnamon, and brown sugar until thoroughly mixed. Set aside while.

Prepare the crescent roll triangles by laying them flat on an ungreased cookie sheet. Place a well rounded Tablespoon of the filling onto each triangle.



Roll them up, starting at the wide end of the crescent, careful not to let the yumminess spill out! Gently pinch the ends together to seal the butterhorns before baking. This helps keep everything inside from spilling out during baking.



Bake for 10-12 minutes or until golden brown. Remove from oven, gently loosen the butterhorns with a spatula, then let them set 5 minutes before glazing.

To glaze simply mix the confectioners sugar, milk and almond extract in a small dish and drizzle over the slightly cooled butterhorns.

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To Make your Own Crescent Rolls:

* 1 package (1/4 ounce) active dry yeast
* 1 cup warm water (110° to 115°)
* 3 eggs
* 4 to 4-1/2 cups all-purpose flour
* 1/2 cup sugar
* 1 teaspoon salt
* 1/2 cup shortening

In a small bowl, dissolve yeast in warm water. In another separate small bowl, beat eggs until a light lemon color. Add the beaten eggs to the yeast mixture; set aside.
In a large bowl (or electric mixer), combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky).

Do not knead. Cover and refrigerate overnight.

The next morning, Punch dough down. Turn onto a well-floured surface; dividing it into thirds. Roll each into a 12-in. circle; cut each circle like a pizza pie into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. - Fill as directed in the recipe above.