Sylvia’s Nut Horns
Neither the cream cheese dough nor the ground nut filling is sweet; the crunchy exterior and sweetness comes from rolling out the dough balls in granulated sugar. These cookies take time to prepare and require a light touch when rolling and filling, and they freeze well.
Yield: 10 dozen (recipe halves very easily for a smaller batch)
Prep Time: 3 hours plus chilling
Bake Time: 20-22 minutes per sheet
16 oz. margarine, room temperature (Do not substitute butter, as its water content will adversely affect the texture of the dough.)
16 oz. cream cheese, room temperature
6 c. all-purpose flour
3 egg yolks
16 oz. finely ground nuts (walnuts, pecans, or toasted sesame seeds)
½ c. brown sugar
2/3 to 1 c. evaporated milk
Granulated sugar for rolling out dough
In a large bowl of a stand mixer, cream margarine and cream cheese until well combined and completely smooth. Add egg yolks and mix until combined then add flour, a cup at a time, mixing well until all flour is incorporated. Transfer to an airtight container and refrigerate overnight or until thoroughly chilled. Make walnut-sized balls out of all the dough and keep refrigerated. Dough will be difficult to handle and roll if it gets warm.
Combine nuts, sugar, and enough evaporated milk to make a spreadable paste. (See below “Notes Before You Begin” for guidance on consistency. Can be made a day ahead and refrigerated. Bring to room temperature before using.)
Line a large baking sheet with parchment paper. Preheat oven to 325°. (See pictures below for examples of the technique.) Sprinkle a clean work surface with about ¼ c. granulated sugar (you will use much more – this amount gets you started). Remove a few chilled dough balls at a time and keep the rest refrigerated. Gently press one ball into the granulated sugar with your fingertips then use a rolling pin to roll it into a 3” circle, flipping the circle over as you roll to coat both sides with sugar to prevent it from sticking to the surface. The dough should be no thicker than about 1/8”. Holding the circle in the palm of your hand, gently spread a thin layer of filling across 2/3 of the circle. Roll the filled end toward the uncoated edge to form a log and pinch the ends together to enclose any filling. Shape the log into a crescent and place seam-side down on the prepared baking sheet about 2” apart. Return the sheet to refrigerator for 15-20 minutes to re-chill the formed cookies. Put another baking sheet under the prepared sheet of cookies and bake 20-22 minutes or until light golden brown. Cool several minutes on the sheet then transfer to a cooling rack to cool completely. Cookies will be delicate so handle gently. Freezes well.
NOTES BEFORE YOU BEGIN:
Rolling and filling these cookies requires a light touch
The dough softens quickly at room temperature and is easier to work with while it’s cold, so it’s important to only take out about 6 at a time
To get the correct tenderness and flakiness, the dough must be rolled no thicker than 1/8”
The filling consistency should be firmer than peanut butter and not as wet. Test it on one piece of dough and if it’s not easily spreadable using gentle pressure, and if it tears the dough, thin it with more evaporated milk a teaspoon at a time to prevent over-thinning.
Nut Horns were a regular in my mother’s Christmas baking routine and were requested by everyone that tasted these delicate, sugar-crusted crescents. Similar to Polish Kiflies or Hungarian Hokifli that use sour cream or cottage cheese in the dough and are dusted with powdered sugar, Mom’s version uses a cream cheese dough and granulated sugar on the exterior. I have no idea where her recipe came from or how long it’s been in the family, but with Germans and Polish ancestors it undoubtedly has European roots.
She worked on these over several days, and I recall as a young girl being recruited to portion and roll the dough balls – a great job for “apprentice” bakers – but I just remember LOTS of dough! At the time I had no idea how much technique I would absorb just by watching - technique I now use to make what she no longer can. Mom’s gnarled hands show the wear of 86 years of hard work and arthritis, and dementia has severely dulled her memory. Fortunately, she wrote down this recipe, and if you have a family favorite that is “still in someone’s head”, encourage them to show you and let you document the recipe. It's worth spending the time with that special someone - for them, you, and future generations.