Long time readers will remember that my grandmother ran a restaurant out of her home in the 1950s. It was by reservation only. No one could just show up and expect a seat. By doing this, Mamie always knew approximately how much food to make. She offered menu choices to the person making the reservation and everything was pre-ordered. When guests arrived and were seated, they were brought these Apricot Butterhorns instead of regular rolls and butter.
Mamie’s butterhorns were very popular amongst her patrons and many tried to get her recipe. She held on to it, however, keeping it a secret.
My mom started the tradition of making these rolls for us on Christmas morning. All of my childhood memories of that holiday include these for breakfast. Once I got married, however and only my brothers were home, mom switched to the menu to cinnamon rolls. She said these babies were just too much work.
When I made this particular batch of butterhorns, I used unsulfured dried apricots which were definitely darker than normal ones. Usually the filling is a brighter orange. However, the taste, regardless of the filling color was just as delicious as always. My parents happened to be visiting when I made them and it was fun to see my mom’s face light up with surprise.
1. Info for Apricot Butterhorns
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Apricot Butterhorns
- 1 tsp lemon zest
- 2½ tsp yeast
- 1 beaten egg
- 3 cups flour
- 1 cup chopped dried apricots
- 1 cup water
- 3 Tbsp melted butter
- 1½ cups powdered sugar
- enough water to make a glaze
- Microwave butter and shortening in a large microwave safe bowl until just melted.
- Stir in milk, sugar, salt, and lemon zest.
- Cool slightly and add yeast, making a sponge.
- Stir in the egg.
- Mix in the flour and knead slightly.
- Cover and refrigerate overnight.
- At the same time, reconstitute the apricots in equal amount of water.
- Bring to a boil in a saucepan and let simmer, stirring occasionally until all of the water is absorbed and a thick filling is formed.
- Place in covered bowl in fridge until ready to use.
- The next day, divide the dough into three parts.
- Roll each into a 12 inch circle.
- Brush with melted butter.
- Top with fruit filling.
- Cut each circle into 8 pie shape pieces.
- Roll up from wide edge toward the tiny point.
- Let rise on greased cookie sheet, covered for 2½ hours.
- Bake in a preheated 350 degree oven for 12-15 minutes.
- When cool, top with basic powdered sugar glaze.