Mini Apple Butterhorns are the epitome of Fall baking. Warm spices, sweet apples and a light almond glaze in a mini yeast crescent. An amazing two-bite pastry!
Thanksgiving – check. Christmas – check. Brunch – check. Make these for any occasion and you’ll be a popular baker.
These little rolls are made with yeast, but you just mix it right into the dough mixture and there’s no proofing or rising time.
You don’t have to worry whether or not you’ve let the dough rise long enough. No worries about killing the yeast with too hot of water. Now this is the kind of yeast dough I like!
Of course, you do need to make sure your yeast is fresh – I think you all know that by now. Old yeast, flat rolls.
How do I make this easy yeast dough?
- Throw the yeast, flour, and butter into a stand mixer bowl and combine till crumbly.
- Add the softened butter, egg yolks, sour cream and sugar and mix well. (I use light sour cream and it works beautifully.)
- Divide the dough into four balls (it’s kind of a sticky dough, so flour your hands), wrap in plastic wrap and refrigerate overnight.
I just love this quick yeast dough. You do need to leave it overnight in the refrigerator, but think of it as a make-ahead pastry.
The next morning, roll out the dough, spoon on the apple-cinnamon filling, roll those suckers up, and bake. You don’t really have to glaze them, but I recommend it.
After my first bite of one of these Mini Apple Butterhorns, I could tell the yeast added a lot to the flavor – they taste like little mini-apple cinnamon rolls.
They’re pretty and you don’t feel like you’ve eaten a great big cinnamon roll because they’re only two bites. Of course, if you eat four of them at one sitting, I’m thinking you just ate a great big cinnamon roll. (It’s worth it!)
I hope you’ll try this tasty butterhorns recipe. I’ll keep this recipe close at hand for special treats and weekend snacking.
Looking for more delicious pastries?
- Maids of Honour (delicious custard cups)
- Mountain Dew Apple Cobbler (yes, made with Mountain Dew – and they’re amazing!
- 1 pkg (.25 oz) active dry yeast
- 3 C (360g) all-purpose flour
- 1 C butter, softened to room temperature
- 3 large egg yolks, whisked with a fork
- 1 C (240g) sour cream
- 1 tbsp (12g) granulated sugar
- For the Filling:
- 1 large tart, crisp apple, peeled and finely chopped
- 1/2 C (100g) granulated sugar
- 3/4 tsp (2g) ground cinnamon
- For the Glaze:
- 1 C (120g) powdered sugar
- 2 tbsp (24g) milk
- a few drops of almond extract
- 1/4 tsp vanilla extract
- Whisk together the yeast and flour and pour into a stand mixer bowl. Add the softened butter and mix on low until crumbly. Add the egg yolks, sour cream, and sugar. Beat until totally combined.
- Dough will be a little sticky, so flour your hands and shape the dough into four equal balls (about 8 oz. - 226 g. each). Flatten the balls a little with the palm of your hand, wrap in plastic wrap and place in the refrigerator. Refrigerate overnight.
- Preheat the oven to 350° (177c). Prepare one or two baking sheets with parchment paper.
- Prepare the filling: Put the finely chopped (almost minced) apples into a small bowl, along with the sugar and cinnamon. Stir together and set aside.
- Take out one of the flattened dough packets. Generously flour your counter or marble and rolling pin and roll out the dough to 9 inches (22.86 cm). Spread 1/4th of the apple mixture onto the dough, spreading it out to about 1/2" from the edges.
- Cut the circle into sixteen wedges, using a pizza cutter (or a very sharp big knife). Roll up each wedge from the wide end and place point down on a baking sheet covered with parchment paper.
- Bake for 17-20 minutes until lightly browned. Remove from oven and immediately put the rolls on a rack to cool. Repeat steps with the remaining dough packets.
- Prepare the glaze: combine the powdered sugar, milk, almond extract and vanilla and whisk until smooth. Add more milk if you want a thinner texture or more powdered sugar if you want it thicker. Spoon the glaze over the cooled butterhorns and let set.
- Store leftover butterhorns in a tightly sealed container, putting waxed paper between the layers.
Tips and Stuff:
Yes, the yeast goes directly into the flour and butter mixture without dissolving. It works great.
If you'd rather make the butterhorns all in one day, refrigerate the dough at least four hours before rolling.
The original recipe has finely chopped pecans in the filling and sprinkled on top.
You don't have to roll the butterhorns very tightly - they should be a little loose.
Nutrition Information:Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 31mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g