Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken
"One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)"
photo by Garden Gate Kate
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
64 cookies
ingredients
- 236.59 ml butter, at room temp
- 226.79 g cream cheese, at room temp
- 9.85 ml granulated sugar
- 473.18 ml flour
- 1 egg white, beaten with
- 14.79 ml water (for glazing)
- granulated sugar (for sprinkling)
-
Filling
- 236.59 ml walnuts or 236.59 ml pecans, finely chopped
- 118.29 ml brown sugar, firmly packed
- 4.92 ml cinnamon
directions
- Cream butter, cream cheese, and sugar until soft.
- Sift in the flour and mix to make a soft dough.
- Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
- Refrigerate for at least 30 minutes.
- Make the filling by mixing all ingredients in a small bowl.
- Preheat oven to 375*.
- Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
- Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
- Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
- Starting from the base of each triangle, roll up to form spirals.
- You can curve them into crescents if you like.
- Continue with the other 3 disks of dough.
- Place on baking sheets and brush with egg white glaze.
- Sprinkle lightly with granulated sugar.
- Bake until just golden, about 10 minutes.
- For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
- Continue as above but bake for 15-20 minutes.
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Reviews
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This is great! I am making this recipe tonight to take to the lounge room at the funeral home tomorrow where my family will be all day for my Aunt who passed away. I wanted something sweet, and easy to eat - finger food but not necessarily chocolate. Lets face it, EVERYONE brings chocolate - I like to be different. ;) This recipe was SO EASY! They TASTE GREAT! Major bonus points for this being so easy to follow that I was able to prep the dough and throw it in the fridge in the morning before work and then come home after a long day and not start filling and rolling until 10:00 p.m. AND THEY STILL TURNED OUT! My brain is fried right now from work, stress and exhaustion and I still managed to make these, and they taste good. It doesn't get better than that! -
I fell in love with all kinds of Austrian pastries while traveling in Austria and dining at Vienna's Demel. I made these cookies as one of my Christmas gifts for my dad last year. Since my dad has a nut allergy, I substituted toasted sesame seeds for the walnuts or pecans. The dough bakes to be light and flaky while the cinnamon, brown sugar filling melts and caramelizes developing a surprisingly deep, delicious taste. My father actually mistook the filling for date spread or fig jam because of its intensely fragrant flavor. Thank you, Karen=^..^=, for this beautiful Eastern European delight! -
I've had rugelach tons of times growing up, and they never did anything for me. However, today I needed to make something for my in-laws, and I had a huge block of cream cheese from costco in the fridge, so I decided to make these. After they finished one, I tried it just to make sure it was edible, and... it was soooo good! I couldn't believe it! Maybe I DO like rugelach, and just never had had good ones! They were easy and gorgeous. Only substitution was hazelnuts for walnuts. -
I was hoping that these would have a flakier pastry. They tasted fine, but maybe since it was the first time I ever ate them I was expecting them to be different. -
This was so easy to make! My 9 yr old son helped and was so proud of himself, lol. They were delish.
see 13 more reviews
Tweaks
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I fell in love with all kinds of Austrian pastries while traveling in Austria and dining at Vienna's Demel. I made these cookies as one of my Christmas gifts for my dad last year. Since my dad has a nut allergy, I substituted toasted sesame seeds for the walnuts or pecans. The dough bakes to be light and flaky while the cinnamon, brown sugar filling melts and caramelizes developing a surprisingly deep, delicious taste. My father actually mistook the filling for date spread or fig jam because of its intensely fragrant flavor. Thank you, Karen=^..^=, for this beautiful Eastern European delight!
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I screwed up my first batch of the butterhorns. I cut the dough (the already divided into 1/4 dough)into 4 quarters with a pizza cutter. Then I just rolled the big trianglar pieces and tried to make 4 big pieces of butterhorns. The result is surprisingly Good! I think the outside of the butterhorn was only half way done (but I guess since I used jam instead of egg white, it is okay that it is not fully cooked)I told my husband," it is not quite done yet and it tastes like apple pie". My husband tried and he said, "it tastes much better than an apple pie, it is delicious!". Thanks Karen for the great recipe. How do you pronounce this in Hungarian?
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
