A flaky crescent pastry with a cinnamon and cream cheese filling and icing glaze
Yield:
36 small pastries
Ingredients:
2 cups sifted flour
1/4 teaspoon salt
2/3 cup cold butter
1 egg, lightly beaten
3/4 cup sour cream or plain yogurt
8 ounces cream cheese
1/2 cup powdered (confectioner’s) sugar
1 teaspoon ground cinnamon
Icing Ingredients:
1 cup powdered sugar
1 tablespoon hot water
1/2 teaspoon vanilla
Instructions:
1. In mixing bowl, combine flour and salt. Cut in butter, until pea-sized lumps remain. Stir in egg and sour cream or yogurt just until mixed. Dough may still have some small butter lumps in it. Wrap dough in plastic wrap and chill.
2. With an electric mixer on high, beat cream cheese, powdered sugar, and cinnamon until well-combined.
3. Divide dough into three parts. On a lightly floured surface, roll each part into a 12 to 16-inch circle. Cut circle into 12 wedges. (I use a pizza cutter for this.)
4. Put a small amount (about a teaspoon or so) of cream cheese mixture at the wide edge of each wedge. Then roll each wedge, starting at the wide edge and ending at the point.
5. Place butterhorns point-side down on a lightly greased baking sheet. Bake at 375 degrees for 20-25 minutes, until lightly browned and fully cooked.
6. While butterhorns are baking, mix icing ingredients in a small bowl, until smooth. When butterhorns are finished baking, remove to a cooling rack and use a fork to drizzle icing over hot pastries.
