Butter Horns

The Zboray Family
This recipe was made by my Grandma Rose every year for Easter. The sweet scent of cinnamon filled the air, and the buttery, nutty taste was a real treat. She used to watch soap operas as she baked, following her “story”. Having grown up in Bridgeport, grandma was a renter then proud homeowner in Stratford, where she and my grandfather raised my mother and uncle.
Course Dessert, Snack


  • 2 cups sifted flour
  • ½ lb butter or margarine
  • 1 egg yolk
  • ¾ cup sour cream
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ¾ cup chopped walnuts


  • Put flour and butter in a bowl. Cut in butter with fingertips. Add egg yolk. Add sour cream. Mix well.
  • Shape into a big ball. Chill in refrigerator for several hours.
  • Preheat oven to 375°. Combine sugar, cinnamon, and nuts.
  • Sprinkle board lightly with flour. Remove dough from refrigerator and divide into three parts.
  • Roll out one portion at a time, making a large circle about 1/8” thick.
  • Sprinkle with sugar-nut mixture. Cut into 12 wedge-shaped sections.
  • Roll up each wedge starting with the widest part.
  • Place rolls on lightly greased cookie sheet. Bake 20-25 minutes.

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