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Rose's Butter Horns (Kiflice)

Course Dessert
Author Rose



  • 4 cups flour
  • ½ t salt
  • 1 oz compressed yeast or 1 pkg dry yeast
  • 1 ½ cups butter 3 sticks, softened
  • 3 egg yolks beaten
  • 1 cup sour cream
  • 1 t brandy
  • 1 t grated lemon rind
  • lbs powdered sugar for rolling dough

Nut filling

  • 1 lb ground walnuts 4 cups
  • ¾ cup granulated sugar
  • 1 t ground cinnamon
  • 3 egg whites stiffly beaten
  • In bowl mix walnuts, sugar and cinnamon. Fold in egg whites.


  • In bowl, mix walnuts, sugar and cinnamon. Fold in egg whites.
  • Prepare nut filling and set aside.
  • Into large bowl, sift flour. Cut in butter as for pie crust until dough is like coarse meal. Add egg yolks, sour cream, brandy and lemon rind. Mix thoroughly.
  • Divide dough into 18 parts. On board dusted generously with powdered sugar, roll out 1 portion of dough to 9 to 10 inch circle, about size of pie pan. Turn dough over as you roll to work sugar into both sides. Cut into 8 wedges. Place about ½ T. nut filling near wide end of each wedge and roll up, starting at wide end. Place in greased pan or on greased baking sheet. Repeat with remaining portions of dough.
  • Bake at 400° about 10 to 12 minutes, until light brown. Remove from pan and cool on rack. Makes 144 rolls.
  • Note: 1 t. vanilla extract can be substituted for brandy and lemon rind.