Cottage Cheese Butterhorns – These Butterhorns are ridiculous. They are melt-in-your-mouth tender, buttery, flaky, and the best part is that they only need 4 ingredients. Also, they don’t take any specialized degree in pastry making or a French accent to recreate. Just throw your ingredients in the mixer, chill the dough, roll and bake. The secret ingredient is the cottage cheese and while I know it sounds weird, just trust me on this one.
We’re now 2 weeks out of Christmas, and I’m finally able to share with you part of our breakfast that morning and a couple of my favorite pictures. We had a great Christmas filled with family and lots game playing. I somehow dodged having to spend a lot of time in the kitchen, but I did get in there to make these Cottage Cheese Butterhorns for Christmas morning. We’ll get to that in a second but let’s look at my cute kids first.
With reckless abandon, this little boy will grab anything that’s within his fist’s reach– including his sister’s hair. I’m trying to convince her that piggy back rides with a 7 month hold are not the smartest idea, but she won’t listen.
My kids are the only littles around when we visit my parents (any lovely ladies want date my cute brothers??), and we wait until after breakfast to open up presents. She was so excited she could burst waiting to open up her loot, but she squirmed patiently until it was time.
Now, back to our regularly scheduled programming, lets talk about these Easy Cottage Cheese Butterhorns!
Easy Cottage Cheese Cheese Horns
These Butterhorns are ridiculous. They are melt-in-your-mouth tender, buttery, flaky, and the best part is that they only need 4 ingredients.
- 1 cup salted butter softened
- 1 1/2 cups small curd cottage cheese 2% or better
- 2 cup all purpose flour
- 1/2 teaspoon salt
- 2 Tablespoons butter melted
- 1 cup powdered sugar
- 2-3 tablespoons water
- 1 teaspoon vanilla extract
Cream butter, cottage cheese and salt together until combined. Stir in flour until no dry spots remain-- dough will be sticky.
Use a spatula to move the dough to the center of the bowl into a rough ball, cover and refrigerate for at least 3 hours or overnight until the dough is manageable.
Turn dough onto a lightly floured surface and divide into thirds. Roll each third into ball and flatten into a disk.
Cut each disk into 8-12 wedges using a pizza cutter. Roll each wedge starting with the widest side and place the pointed side down onto a lined baking sheet.
Bake at 350 Degrees for 25-30 minutes or until golden brown.
While rolls are cooking combine the butter vanilla and sugar for the glaze. Drizzle in water until it's the consistency you'd like, mixing until smooth.
Drizzle rolls white still warm with the glaze and serve.
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