Rosaline’s Walnut Rugglia (Butter Horns)


  • 2 cups flour
  • ½ lb unsalted butter (cold), cut into pieces
  • 1 egg yolk
  • ¾ cup sour cream
  • ¾ cup granulated sugar
  • ¾ cup chopped walnuts
  • 2 tsp ground cinnamon
  • 4 tbsp Brown sugar
  • Egg white, beaten (for brushing)
  • Confectioner’s sugar (for dusting to finish)


  • Preheat oven to 350°F.
  • For dough, add cut butter to flour in a large mixing bowl. Add egg yolk & sour cream, mixing into a ball. Doing this with your hand works well but an electric mixer also does the job. Wrap in floured wax paper & refrigerate overnight.
  • Mix the sugar, walnuts & cinnamon. Set aside.
  • Roll out one quarter of dough at a time to form a circle. Sprinkle dough evenly with sugar mixture & then cut into wedges (think of cutting a pizza into narrow slices). Roll from wide end inward.
  • Brush with egg white & sprinkle with brown sugar. Bake 15 minutes on a lightly greased cookie sheet.
  • Once cool sprinkle with confectioner’s sugar to finish.

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