Poppy Seed/Nut Horns
This heritage poppy seed nut horn roll recipe is from my Great Grandmother, who was the pastry chef for Franz Josef,
the Emperor of Austria-Hungary pre WWI, and that is where she met my great
grandfather who was the tailor. We always called these poppy seed or nut
horns. My grandmother used to make her own poppy seed filling but I have found
that the pie filling works just as well. These are very buttery - mmmmm!
Poppy Seed Nut Horns
1 pkg dry yeast
8 ½ C flour
1 lb butter
1 t sugar
4 egg yolks beaten
1 pint half & half cream
1 lb butter
Mix first 4
ingredients like pie dough. Add beaten egg yolks and half & half. Mix well.
Roll out and on one half of dough slice the butter and fold dough over (note –
this will get very slippery). Let rest 20 minutes.
Use 1 quarter
butter for each time you slice into dough – do this 4 times and then roll out
and cut in squares. Fill with nuts or poppy seed (pie filling). Roll up from
opposite corners (like a small croissant
shape). Bake at 375 until done for
about 15-20 minutes.
powder sugar when done.
Download PDF and Print Poppy Seed Nut Horn Rolls
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