Cream Cheese Horns Cookie Recipe
Cream Cheese Pastry Cookies: Great for the Holidays & Cookie Exchanges!
These elegant filled horn shaped cookies are delicious and impressive and we've included tips and lots of pictures to make the recipe easy to follow for the novice baker.
Similar to rugelach with a French (croissant) twist, the melt-in-your-mouth cream cheese and butter pastry dough wraps around a raisin, nut, and sugar filling that provides just the right contrast with the flaky cookie. Perfect with tea or coffee, this recipe rivals those from the best Patisserie.
We've included lots of photos to show you how to create the perfect size and shape for these sophisticated and popular cookies. Cream cheese butter horn pastry cookies also freeze well, make great gifts, and are sure to become a family favorite.
- Measuring Cup and Spoons
- Rolling Pin
- Wax Paper
- Wooden or Marble Board
- Cookie Sheet Tins
- Wire Rack for Cooling
- Ruler (optional but recommended)
- Electric Stand Mixer or Heavy Duty Hand Mixer
Ingredients for Dough
- 1/2 lb. Cream Cheese, (brick style)
- 1/2 lb. Sweet Butter
- 2 cups Sifted Flour
- Confectioner's Sugar, (for rolling dough)
Making the Dough
Make one day ahead and refrigerate overnight
Mix cream cheese, butter and flour until they form a ball. (Best to use a heavy duty mixer and finish by hand.) Wrap ball tightly with waxed paper and refrigerate overnight.
Ingredients for Filling
- 3/4 cup chopped walnuts
- 1/2 cup raisins
- 4 Tablespoons granulated sugar
Making the Cookies
1. Prepare filling by mixing finely chopped walnuts, raisins and sugar in a bowl. Set aside.
2. Sprinkle pastry board with confectioner's sugar. Take a ball of dough with a 3 inch diameter (this is important and why there is a ruler listed in the equipment section.)
Rolling the dough
3. Roll dough on board sprinkled with confectioner's sugar to a 9" diameter circle. Dough will be about 1/16" thick.
TIP: if circle is irregular, you can use a round 9 inch diameter plate to trim off edges. Simply place upside down on rolled dough and cut off protruding edges with knife)
Divide the dough into thirds
4. Take a sharp knife and cut dough into thirds.
HINT: Cut the letter "Y" evenly into the dough and you will have divided it into thirds.
5. Cut each of the three sections into three equal sections so you have 9 triangles of dough.
6. Place about 1/2 teaspoon
of the nut, sugar, and raisin
filling mix on the wide end
of each triangle.
7. Roll each triangle from the wide
end to the narrow.
Put cookies on baking tin
8. Place each rolled cookie on baking tin so cookie sits on end point of roll. This prevents cookie from "unrolling" as it bakes.
9. Bake at 350 degrees for about 20 minutes or until lightly browned. Cool on wire rack.
Note: Cookies can be frozen when cool. Place wax paper in plastic freezer container and place cookies in single layers with wax paper between each layer. Cover with plastic wrap and seal tightly.
Let us know you were here and if you've tried this recipe, tell us what you think. We'd appreciate the feedback (no pun intended!)
© 2010 Chazz