Member Cris Roemer, whose family emigrated from the Weichselbaum area in the Jennersdorf district, provided this recipe. It is originally comes from a friend's Hungarian mother years ago.


HUNGARIAN BUTTER HORNS
(from Cris Roemer)

Ingredients:
  • 1 cup butter
  • 8 oz. brick of cream cheese
  • 1/4 tsp. salt
  • 2 cups flour
  • apricot jam
Preparation:

Mix butter and cream cheese together until blended, then add salt and flour. Mixture will be sticky so put in the refrigerator for about 15 minutes.

Divide the mixture into 8 equal-sized balls on a floured board.
Roll each ball out into a circle. Top each with a thin layer of apricot jam, then cut the circle into 8 pie-shaped pieces. Roll each piece into a butter horn shape starting with the wide end.

Place onto a cookie sheet and bake at 350°F for 15 to 20 minutes until golden on the bottom. When cool, frost with a powdered sugar and water mixture.

Serving suggestion:
Substitute either other flavored jams, or one of these alternate fillings:
  • 1/2 tsp. cinnamon
  • 1/4 stick melted butter
  • 2 heaping Tbsp. brown sugar
  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1/2 cup walnuts, finely chopped