👩🍳 Instructions:
1. Make the Dough:
- In a large bowl, cream together butter and cream cheese until fluffy.
- Add the flour and salt, mixing until a soft dough forms.
- Divide dough into 4 equal balls, wrap in plastic, and chill for at least 1 hour.
2. Roll and Fill:
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll one dough ball into a 10–12-inch circle.
- Spread a thin layer of softened butter, then sprinkle evenly with cinnamon sugar.
- Cut like a pizza into 12–16 wedges. Roll each wedge from wide end to tip to form crescents.
3. Bake:
- Place butterhorns on parchment-lined baking sheet.
- Bake for 20–25 minutes, or until lightly golden.
- Cool slightly, then dust with powdered sugar.
🫶 Tips & Traditions:
- You can fill them with jam, walnuts, or poppy seed for variation.
- These freeze beautifully — baked or unbaked.
- Hungarian grandmas often brushed them with a little egg wash for a light shine.
Would you like a printable card for this? Or a version adapted with walnut-honey filling, another classic Hungarian twist?