• 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.
    Apple Walnut Butterhorns
    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

    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.


    To Make your Own Crescent Rolls:

    * 2 Tsp Instant Yeast
    * 1 1/4 tsp Salt (if you use salted butter reduce salt to 3/4 tsp)
    * 12 3/4 ounces flour (3 cups)
    * 1 tsp baking powder
    * 1 1/4 c. unsalted cold butter (20 TBS) cut into pats

    In a mixing bowl combine yeast, flour, salt, baking powder together, mixing well. Cut in the butter until crumbly.

    Add 1 1/2 cups Ricotta cheese (full fat or skim), mixing until it forms a dough. Overturn the dough onto a floured surface, knead briefly divide in half and roll each half into an 8x10" rectangle, fold into 3rds. Wrap in plastic wrap and chill 30 minutes.

    (At this point you can choose to freeze the dough for up to a month.)

    When you're ready to make your crescent rolls, remove them from the fridge, let them rest at room temperature about 10 minutes before handling. Cut the dough in half, roll it into a circle, cut like a pie to make 6 wedges per circle.

    Fill with apple walnut filling, roll and place on a sheet pan lined with silpat , covering with a clean lint-free cloth and let them rise about 2-4 hours. (They don't rise a lot so don't be concerned!).

    Is it more work to make your own? Sure.. but here's the comparison for you:
    Our Homemade version contains: Flour, butter, yeast, salt, baking powder, and ricotta cheese.

    The Canned Rolls contain: Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean and/or Cottonseed Oil, Sugar, Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Dextrose, Vital Wheat Gluten, Salt, DATEM, Potassium Chloride, Xanthan Gum, Yellow 5, Red 40 and Other Color Added.
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